Our Chocolate Pistachio Croissants with Ricotta combines two recipes into one delectable breakfast or dessert! Easy to make and bursting with flavor, these flaky croissants are stuffed with an irresistible, creamy whipped ricotta filling and a luscious chocolate pistachio mixture that will leave everyone wanting more.
We love these as an indulgence first thing in the morning as much as we enjoy serving them as a sweet and decadent ending to a delicious meal!
Table of Contents
Breakfast Meets Dessert with this Pistachio Croissant Recipe
This pistachio croissant recipe is inspired by our favorite dessert – baklava! Featuring buttery croissants, rich chocolate, and a creamy ricotta mixture, this recipe results in a dish that’s an explosion of both flavor and textures in every bite.
We like to treat ourselves to a stuffed croissant for breakfast alongside a warm cup of coffee. However, this recipe is so decadent it can easily double as dessert!
Created with pre-made croissants, this recipe comes together in minutes and bakes in minutes. Even better, cleanup is a breeze. You can be in and out of the kitchen in less than 30 minutes. Prepare a batch to feed a crowd for a weekend brunch or special occasion. Or, keep extras on hand to enjoy throughout the week.
Ingredients You’ll Need
These chocolate pistachio croissants with ricotta come together in three components. Below is an overview of the ingredients you’ll need, but don’t forget to scroll down to the recipe card for the complete details!
Croissant Filling
- Chocolate Bar – We love to use dark chocolate, but milk chocolate or even white chocolate will also work.
- Butter – We recommend using unsalted butter to avoid an overpoweringly salty taste. Especially if you use salted pistachios!
- Cinnamon – Adds warmth and enhances the sweetness of the filling.
- Powdered Sugar (Confectioner’s Sugar) – Do not substitute this with granulated sugar, or your mixture will be grainy.
- Pistachios – To save time buy shelled pistachios.
- Croissants – Use large or jumbo croissants for easy stuffing.
Ricotta Cream
- Heavy Cream – This creates a smooth, creamy consistency.
- Ricotta Cheese – Opt for full-fat ricotta for the best taste and texture.
- Powdered Sugar – This melts into the mixture, creating a sweet filling.
For Serving
- Honey – Adds an extra touch of sweetness.
- Pistachios – Chop your pistachios into pieces to add a nutty flavor and extra crunch to every bite.
Skip the Bakery, and Make Chocolate Pistachio Croissants with Ricotta Instead
Before you begin, preheat your oven.
- Create the pistachio mixture. Add the chocolate bar, butter, cinnamon, powdered sugar, and pistachios to the bowl of a food processor. Pulse until the mixture is combined but still chunky.
- Stuff the croissants. Slice each croissant horizontally, stopping before you slice all the way through. Spread the pistachio mixture evenly into each croissant.
- Bake. Arrange the filled croissants evenly on a baking sheet. Then, bake until the chocolate is melted and the croissants are slightly crispy. Be careful not to burn!
- Prepare the ricotta cream. Whip the heavy cream, ricotta, and powdered sugar until stiff peaks form in a clean food processor or with a hand mixer.
- Fill the croissants. Allow the pistachio croissants to cool slightly. Then, spread a dollop of the ricotta mixture in the center of each.
- Top. Drizzle the croissants with honey and crushed pistachios, and enjoy warm!
How to Store and Reheat
If you have leftovers, you can transfer them to an airtight container and store them in the fridge for up to five days. Just keep in mind that the longer the croissants sit, the more likely they are to become soggy.
Reheat leftovers in the oven at 300 degrees Fahrenheit just until warm. If the croissants begin to brown too quickly, cover the dish with foil, and continue to bake.
Alternatively, you can reheat individual servings in the microwave. The croissants just won’t be quite as crisp.
More Delicious Croissant Recipes
We can’t get enough of croissants! If you’re a croissant-lover, too, you’ll love these easy recipes:
- Berry Stuffed Croissant French Toast Bake
- Nutella Stuffed Croissant French Toast
- Croissant Blueberry French Toast Casserole Bake
- Croissant French Toast with Almonds
Chocolate Pistachio Croissants with Ricotta
Ingredients
For the croissant filling:
- 1 4 ounce chocolate bar
- 2 Tablespoons butter
- 1 teaspoon cinnamon
- 1/4 cup powdered sugar
- 1 1/2 cups pistachios
- 6-8 large croissants
For the ricotta cream:
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
For serving:
- Honey for drizzling
- Chopped pistachios
Instructions
- 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
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have had many Middle Eastern foods & can’t wait to try this! It looks delicious! Thank you
We hope you enjoy it, Jerene!
Xo,
Alia & Radwa