Chocolate Pistachio Croissants with Ricotta 🥐🍫✨
A decadent, flaky twist on classic croissants—filled with creamy ricotta, dark chocolate, and crunchy pistachios!
Ingredients (Makes 6)
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1 sheet puff pastry, thawed
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½ cup ricotta cheese (whole milk for creaminess)
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2 tbsp powdered sugar
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½ tsp vanilla extract
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⅓ cup dark chocolate chips (or chopped chocolate)
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¼ cup shelled pistachios, finely chopped
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1 egg, beaten (for egg wash)
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Coarse sugar (for sprinkling, optional)
Instructions
1. Prep Filling
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Mix ricotta, powdered sugar, and vanilla until smooth. Fold in pistachios.
2. Assemble Croissants
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Roll out puff pastry slightly, cut into 6 triangles.
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Spread 1 tbsp ricotta mix on each triangle, then sprinkle with chocolate chips.
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Roll up from the wide end, tucking the tip underneath. Curve into a crescent.
3. Bake
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Brush with egg wash, sprinkle with coarse sugar (and extra pistachios if desired).
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Bake at 375°F (190°C) for 18–20 mins until golden and puffed.
🌟 Pro Tips:
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Extra flaky? Chill assembled croissants for 15 mins before baking.
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Drizzle: Melt chocolate with a splash of cream for a glossy finish.
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Serving idea: Pair with espresso or vanilla bean ice cream!
Buttery, nutty, and irresistibly chocolatey—perfect for brunch or dessert! ☕️😍
Enjoy!