These Pistachio and Chocolate Chip Croissants are seriously something special. They’re a fun twist on a classic pastry, combining flaky, buttery layers with the crunch of pistachios and the sweetness of chocolate.
I find they’re perfect for a weekend brunch, a special breakfast treat, or even a delightful dessert.
What makes them stand out is that delightful combination of textures and flavors.
Pistachio and Chocolate Chip Croissant Recipe Overview
This recipe takes the deliciousness of a traditional croissant and elevates it with the nutty flavor of pistachios and rich, melty chocolate chips.
Imagine biting into a warm, crispy croissant, and then getting that burst of pistachio and chocolate – it’s SO AMAZING!
These are wonderful served warm, straight from the oven, so the chocolate is still gooey. They also pair beautifully with a cup of coffee or tea.
You can also enjoy them as part of a larger brunch spread with fresh fruit and other pastries. They’re versatile and can be enjoyed anytime.
Ingredients for Our Delicious Croissants
Here’s what you’ll need to make these amazing croissants:
- Frozen puff pastry: 2 sheets (about 17.3 ounces/490g), thawed. Using store-bought puff pastry makes this recipe so much easier! Just make sure to thaw it according to the package directions.
- Egg: 1 large, for the egg wash. This helps the croissants turn golden brown and shiny.
- Water: 1 tablespoon, to mix with the egg.
- Shelled pistachios: ½ cup, finely chopped. You can use roasted or raw pistachios, whichever you prefer. I like to chop them fairly fine so they distribute evenly.
- Semi-sweet chocolate chips: ½ cup. Mini chocolate chips work really well, too!
- Optional: A sprinkle of coarse sugar for topping (adds a nice extra crunch!).
- Optional: For an extra pistachio flavor, consider having pistachio cream on hand to spread inside.
If you can’t find pistachios, you could substitute with other nuts like almonds or walnuts, but pistachios really give it that unique flavor.
Step-by-Step Instructions: Making Your Pistachio and Chocolate Chip Croissants
Let’s get baking! Here’s how to make these delicious treats:
- Prepare your workspace: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking.
- Prepare the puff pastry: Gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Cut into triangles: Use a sharp knife or a pizza cutter to cut the puff pastry sheet into 6 large triangles. You can do this by cutting the rectangle in half lengthwise, and then cutting each half into three triangles.
- Add the fillings: Sprinkle about 1 tablespoon of chopped pistachios and 1 tablespoon of chocolate chips evenly over each triangle. If you’re using pistachio cream, spread a thin layer on each triangle before adding the nuts and chocolate.
- Roll them up: Starting at the wide end of each triangle, carefully roll up the pastry towards the point. Gently curve the ends inward to create a crescent shape.
- Repeat with the second sheet: Repeat steps 3-5 with the second sheet of puff pastry.
- Make the egg wash: In a small bowl, whisk together the egg and water until well combined.
- Brush and sprinkle: Place the rolled croissants on the prepared baking sheet. Brush the tops of each croissant with the egg wash. If desired, sprinkle with coarse sugar.
- Bake: Bake for 18-22 minutes, or until the croissants are golden brown and puffed up. Keep a close eye on them – baking time can vary depending on your oven.
- Cool slightly: Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed warm!
Variations & Tips for the Perfect Croissant
- Nut variations: Feel free to experiment with other nuts. Almonds, walnuts, or even pecans would be tasty alternatives.
- Chocolate variations: Try using dark chocolate chips or even white chocolate chips for a different flavor twist.
- Make ahead: You can assemble the croissants ahead of time and keep them covered in the refrigerator overnight. Then, just bake them in the morning!
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them back in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through.
- Serving Tip: If you have some leftover whipped cream, you can dollop some on top.
Key Details
- Prep time: 20 minutes
- Cook time: 18-22 minutes
- Total time: 38-42 minutes
- Servings: 12 croissants
- Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, small bowl, pastry brush (optional).
Pistachio and Chocolate Chip Croissant
Flaky, buttery layers combined with pistachios and chocolate chips for a delightful twist on a classic pastry.
Ingredients
- Frozen puff pastry: 2 sheets about 17.3 ounces/490g, thawed
- Egg: 1 large
- Water: 1 tablespoon
- Shelled pistachios: ½ cup finely chopped
- Semi-sweet chocolate chips: ½ cup
- Optional: Coarse sugar for topping
- Optional: Pistachio cream
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Cut the puff pastry sheet into 6 large triangles.
- Sprinkle about 1 tablespoon of chopped pistachios and 1 tablespoon of chocolate chips evenly over each triangle. If using pistachio cream, spread a thin layer before adding nuts and chocolate.
- Starting at the wide end of each triangle, carefully roll up the pastry towards the point. Gently curve the ends inward to create a crescent shape.
- Repeat with the second sheet of puff pastry.
- In a small bowl, whisk together the egg and water until well combined for the egg wash.
- Place the rolled croissants on the prepared baking sheet. Brush the tops of each croissant with the egg wash. If desired, sprinkle with coarse sugar.
- Bake for 18-22 minutes, or until the croissants are golden brown and puffed up.
- Remove from the oven and let them cool slightly before transferring to a wire rack to cool completely. Enjoy warm!