Ingredients
- Puff pastry sheet: 1 (14.1 ounce) package, thawed
- Pistachio paste: 1/4 cup
- Semisweet chocolate: 4 ounces, chopped
- Egg: 1 large
- Water: 1 tablespoon
- Chopped pistachios: 2 tablespoons, for topping
- Powdered sugar: 1 tablespoon, for dusting
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: On a lightly floured surface, unfold the puff pastry sheet. Spread the pistachio paste evenly over the entire sheet. Sprinkle the chopped chocolate evenly over the pistachio paste.
- Step 3: Starting from one end, tightly roll up the puff pastry sheet into a log.
- Step 4: Using a sharp knife, cut the log into 1-inch thick slices. Place the slices on the prepared baking sheet, with the cut side facing up.
- Step 5: In a small bowl, whisk together the egg and water to create an egg wash. Brush the top of each croissant with the egg wash. Sprinkle with chopped pistachios.
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Store cooled croissants in an airtight container at room temperature for up to 2 days for best freshness.
- To reheat, warm croissants in a 350°F (175°C) oven for 5-7 minutes to restore their flaky texture.
- Serve these delectable croissants with a scoop of vanilla ice cream for an extra indulgent treat.
- For easier slicing, chill the rolled pastry log in the freezer for 10-15 minutes before cutting into croissants.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American