Chocolate Pistachio Croissants with Ricotta

5 from 4 votes

Combine two recipes into one irresistible breakfast or dessert with this baklava-inspired chocolate pistachio croissants with ricotta recipe!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert

Cuisine: American, middle eastern

Keyword: pistachio croissant

Servings: servings

Preheat the oven to 350 degrees Fahrenheit.
In a food processor, combine the chocolate bar, butter, cinnamon, powdered sugar, and pistachios. Pulse until the mixture is chunky but not too fine.
1 4 ounce chocolate bar, 2 Tablespoons butter, 1 teaspoon cinnamon, 1/4 cup powdered sugar, 1 1/2 cups pistachios
Slice the croissants horizontally, but not all the way through, leaving one side attached.
6-8 large croissants
Spread the chocolate pistachio mixture evenly onto each croissant.
Place the filled croissants on a baking sheet. Bake in the preheated oven for 10-15 minutes or until the chocolate mixture is melted and the croissants are slightly crispy.
While the croissants are baking, make the ricotta cream. In a clean food processor or using a hand mixer, whip together the heavy cream, ricotta cheese, and powdered sugar until stiff peaks form.
1/2 cup heavy cream, 1 cup ricotta cheese, 1/4 cup powdered sugar
Once the croissants are baked, remove them from the oven, and let them cool slightly.
Fill each croissant with a dollop of the ricotta cream mixture.
Drizzle the filled croissants with honey and crushed pistachios for an extra touch of sweetness.
Honey for drizzling, Chopped pistachios