Chocolate Pistachio Croissants with Ricotta

Inspired by the flavors of baklava, these Chocolate Pistachio Croissants with Ricotta offer a flaky, buttery pastry filled with a rich blend of chocolate and pistachios, then finished with a whipped ricotta cream, a drizzle of honey, and a sprinkle of chopped pistachios. Perfect as an elegant breakfast or a show-stopping dessert, this recipe brings together bold Mediterranean flavors with French-style indulgence in under 30 minutes.

Why You’ll Love This Recipe

• Elegant and impressive with minimal effort

• Combines sweet, nutty, and creamy elements

• Inspired by the flavors of baklava

• Perfect for brunch, dessert, or special occasions

• Uses store-bought croissants for convenience

• Ready in under 30 minutes

• Beautiful presentation with minimal work

• Customizable for sweetness or texture

• Warm and comforting with a crisp finish

• A creative twist on classic pastries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Croissant Filling:

• 1 (4 oz) chocolate bar

• 2 tablespoons butter

• 1 teaspoon cinnamon

• ¼ cup powdered sugar

• 1½ cups pistachios

• 6–8 large croissants

For the Ricotta Cream:

• ½ cup heavy cream

• 1 cup ricotta cheese

• ¼ cup powdered sugar

For Serving:

• Honey, for drizzling

• Chopped pistachios

Directions

1. Preheat your oven to 350°F (175°C).

2. In a food processor, pulse together the chocolate bar, butter, cinnamon, powdered sugar, and pistachios until chunky but not too fine.

3. Slice each croissant horizontally, keeping one side attached like a hinge.

4. Spread an even layer of the chocolate pistachio filling inside each croissant.

5. Place filled croissants on a baking sheet and bake for 10–15 minutes, until lightly crisp and warm.

6. While they bake, prepare the ricotta cream: In a bowl, whip the heavy cream, ricotta, and powdered sugar until stiff peaks form.

7. Allow the croissants to cool slightly, then pipe or spoon the ricotta cream inside or over the top.

8. Drizzle with honey and finish with chopped pistachios. Serve immediately.

Servings and timing

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 410 kcal per serving

Variations

• Vegan Version: Use plant-based croissants, dairy-free chocolate, and a coconut-based whipped topping.

• Add Citrus Zest: Add orange or lemon zest to the filling for a fresh, aromatic twist.

• More Spice: Add a pinch of cardamom or nutmeg to enhance the baklava flavor profile.

• Nut Substitutes: Try using almonds or walnuts instead of pistachios.

• Chocolate Options: Use dark, milk, or white chocolate based on your preference.

• Serve Cold: Assemble and chill for a refreshing dessert variation.

• Mini Version: Use mini croissants for bite-sized party treats.

• Stuffed Style: Fill with both the chocolate mixture and the ricotta before baking for a gooier interior.

Storage/Reheating

• Refrigerator: Store any leftover croissants (without ricotta topping) in an airtight container for up to 2 days.

• Ricotta Cream: Keep in a separate airtight container in the fridge for up to 3 days.

• Reheating: Warm croissants in a 300°F (150°C) oven for 5–7 minutes. Add ricotta topping after reheating.

• Freezing: Not recommended due to the moisture content of the ricotta cream.

FAQs

Can I use store-bought croissants?

Yes, store-bought croissants make this recipe quick and easy while still delivering a flaky, buttery texture.

Do I have to use a food processor?

It’s highly recommended for combining the filling evenly, but you can finely chop everything by hand if needed.

Can I make the filling ahead of time?

Yes, the chocolate pistachio filling can be made 1–2 days ahead and stored in the fridge.

Can I use pre-shelled or roasted pistachios?

Absolutely. Just avoid overly salted pistachios as they can overpower the sweetness.

Is the ricotta cream sweet?

It’s lightly sweetened to complement the filling and honey drizzle without being too rich.

Can I use mascarpone instead of ricotta?

Yes, mascarpone offers a richer texture and works well as a substitute.

What type of chocolate is best?

Use a quality dark or semi-sweet chocolate bar for the richest flavor and best texture.

Can I make these completely ahead?

You can fill and bake the croissants ahead, then add ricotta cream, honey, and pistachios just before serving.

How do I pipe the ricotta cream?

Use a piping bag or zip-top bag with the corner snipped off for easy, neat presentation.

What can I serve with these?

Serve alongside coffee, espresso, or fresh berries for a complete breakfast or dessert experience.

Conclusion

Chocolate Pistachio Croissants with Ricotta bring together the best of pastry, chocolate, and nutty goodness in one stunning dish. Whether you’re planning a fancy brunch or just want to elevate your weekend treat, these croissants deliver the perfect balance of flaky, creamy, sweet, and spiced. They’re elegant, easy to make, and unforgettable in every bite.

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