Ingredients
- Puff pastry sheets (store-bought): 2 sheets
- Pistachio paste: 1/2 cup
- Dark chocolate, chopped: 1/2 cup
- Egg: 1 large, beaten
- Granulated sugar: 1 tablespoon
- Chopped pistachios: 2 tablespoons
- Milk: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: Gently unfold the puff pastry sheets. Spread pistachio paste evenly over each sheet. Sprinkle chopped chocolate over the pistachio paste.
- Step 3: Cut each pastry sheet into 6-8 triangles. Starting at the base of each triangle, roll towards the point. Place croissants on the prepared baking sheet, point-side down.
- Step 4: Brush the croissants with the beaten egg, then sprinkle with granulated sugar and chopped pistachios.
- Step 5: Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled croissants in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a warm, melty treat, reheat croissants in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
- Serve these delectable croissants with a scoop of vanilla ice cream or a side of fresh berries for an extra special touch.
- To prevent the filling from oozing out during baking, ensure the triangle points are tightly sealed underneath each croissant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American