Ingredients
Scale
- 1 sheet puff pastry (store-bought or homemade)
- 3 tablespoons pistachio paste
- 100g dark chocolate, chopped
- 1 tablespoon sugar
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
Instructions
- Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
- Roll out the puff pastry on a lightly floured surface to form a rectangle approximately 25cm by 30cm.
- Spread the pistachio paste evenly over half of the pastry, leaving a small border around the edges.
- Sprinkle the chopped chocolate evenly over the pistachio paste.
- Fold the pastry in half lengthwise to cover the filling, pressing the edges gently to seal.
- Cut the pastry into triangles or rectangles, depending on your preferred shape.
- Roll each triangle from the wide end toward the tip to form croissants, optionally curving the ends for a crescent shape. Place them on the prepared tray, spaced about 3 cm apart.
- Mix the beaten egg with milk to create an egg wash and brush it lightly over each croissant.
- Optionally, sprinkle a small amount of sugar on top for added sweetness and crunch.
- Bake in the preheated oven for 15–20 minutes, or until golden brown and puffed. Avoid opening the oven too early.
- Cool slightly on a wire rack for 5 minutes before serving.
Notes
For best results, keep the dough cool while working to maintain flakiness.
Croissants can be frozen before baking; bake directly from frozen, adding a few extra minutes to the cooking time.
Customize with additional chocolate, nuts, or a drizzle of white chocolate if desired.
- Prep Time: 20
- Cook Time: 20