There are days when I want something chocolatey. Then there are days when I want pistachio. Most days, it’s both. That’s where these croissant pockets come in.
You’ll learn how to make crisp, flaky pastry filled with dark chocolate on one side and pistachio crème on the other—so each bite gives you a choice.
This recipe gives you confidence because it doesn’t require scratch pastry or complex fillings. Just one bowl, one can of croissant dough, and a few rich ingredients. You get a bakery-level dessert without the hassle.
How to Make Pistachio Chocolate Croissant Pockets with Store-Bought Dough
Use store-bought croissant dough or puff pastry. I use Pillsbury Crescent Rolls because they bake up golden and flaky without needing lamination.
The dough should stay chilled until you’re ready to fill it. Once it warms up, it stretches too easily and loses that puff you want. I’ve made that mistake once—never again.
Each croissant gets two fillings placed side by side. One is rich dark chocolate. The other is sweet pistachio paste turned into a silky crème.
What’s in the Pistachio and Chocolate Fillings
The chocolate filling melts easily in a heatproof bowl. Use dark chocolate chips or chopped bars. After a quick microwave, stir until smooth and set it aside.
For the pistachio side, use store-bought paste or make your own by blending roasted pistachios with a bit of oil and powdered sugar. Add heavy cream and powdered sugar until it spreads smoothly. A small drop of green gel food coloring can brighten the tone, but that’s optional.
I’ve found the balance of cream to pistachio paste affects spreadability. Too much cream and it runs; too little and it doesn’t blend. Two tablespoons is just right.
How to Assemble the Croissant Pockets Without Mixing Fillings
Unroll the dough and press together two triangles to make a rectangle if you want larger pockets.
Spoon the pistachio crème on one half, then spoon the melted chocolate on the other half, leaving a little space in between. This keeps the flavors distinct while baking.
Fold the dough gently, press to seal, and place seam side down. I use a fork to crimp the edges. That seal matters—if the fillings leak, the pastries lose structure.
Brush each top with beaten egg for a shiny finish. Place them on a parchment-lined tray.
Comparison: Pistachio Paste vs. Pistachio Butter in Fillings
I’ve tested both pistachio butter and pistachio paste in this recipe. Paste gives a deeper flavor and blends more smoothly with cream and sugar. Pistachio butter stays too runny, and the flavor ends up masked by the sugar.
So if you’re buying it, go for pistachio paste—even if it costs a little more. Or make it at home using roasted pistachios, sugar, and a neutral oil.
Baking Tips and Topping Ideas to Make Them Stand Out
Bake at 375°F for about 15 minutes. Keep an eye on the tops. They should puff and turn golden.
Let them cool at least 10 minutes before decorating. I drizzle with melted chocolate, a little thinned pistachio crème, and a few chopped pistachios. This isn’t just for looks. It adds texture.
If you want more recipes that play with pistachio and chocolate, try these next: Chocolate Pistachio Tart or Chocolate Pistachio Pralines.
How to Store Croissant Pockets and Serve Them Later
These store well for two days in an airtight container at room temperature. I don’t refrigerate them—it makes the pastry go tough. If you must, reheat them gently in the oven at 300°F for about 5 minutes.
They taste best fresh, but I’ve packed them for next-day brunch, and they still held up.
Serve them as breakfast pastry, dessert, or even a mid-afternoon snack. Each croissant pocket breaks in half to show the split filling inside. It’s dramatic and fun.
Final Thoughts and Save-for-Later Tip
If you make these pistachio chocolate croissant pockets, I’d love to hear how they turned out. Let me know in the comments if you adjusted the fillings or made a new topping.
You can also pin this for later—just hit the Save button so it’s there next time the craving hits.
And if you liked this, don’t miss my recipe for Classic Chocolate Croissants or go bold with Pistachio Chocolate Éclair Towers.
Pistachio Chocolate Croissants Recipe
Pistachio Chocolate Croissant Pockets combine flaky golden pastry with rich dark chocolate and silky pistachio crème fillings. Each bite features two distinct, complementary flavors. A touch of green gel coloring brightens the pistachio filling. Optional toppings like melted chocolate, pistachio drizzle, and chopped nuts add extra texture and visual appeal.
Ingredients
- FOR THE FILLINGS:
- ½ cup dark chocolate chips or chopped chocolate
- ½ cup pistachio paste (store-bought or homemade)
- 3 tbsp powdered sugar
- 2 tbsp heavy cream
- 1–2 drops green food coloring gel (optional)
- FOR THE CROISSANTS:
- 1 can croissant dough (such as Pillsbury Crescent Rolls or puff pastry sheets, about 8 oz)
- 1 egg (for egg wash)
- OPTIONAL TOPPINGS:
- Melted dark chocolate, for drizzling
- Pistachio crème, thinned with a bit of cream, for drizzling
- Chopped roasted pistachios
Instructions
PREPARE THE CHOCOLATE FILLING: In a small microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each, until smooth; set aside to cool slightly.
MAKE THE PISTACHIO CRÈME: In a separate bowl, whisk together the pistachio paste, powdered sugar, and heavy cream until smooth, then add a drop or two of green food coloring gel to brighten the color if desired.
KEEP THE FILLINGS SEPARATE: Spoon half a tablespoon of pistachio crème on one side of a dough triangle and half a tablespoon of chocolate on the other side, leaving a small gap between them so the fillings remain distinct after baking.
ASSEMBLE THE CROISSANT POCKETS: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper; unroll the croissant dough, press two triangles together to form rectangles if larger pockets are desired, place the fillings as described, fold the dough over to seal, press the edges firmly (using a fork if needed), and place seam side down on the baking sheet.
BAKE THE CROISSANT POCKETS: Whisk the egg and brush it over the tops of the croissants; bake for 12–15 minutes, or until golden brown and puffed; allow to cool on a wire rack for about 10 minutes.
DECORATE THE CROISSANT POCKETS (OPTIONAL): Drizzle the cooled pastries with melted chocolate, thinned pistachio crème, and sprinkle with chopped pistachios if desired.
Notes
For homemade pistachio paste, blend shelled roasted pistachios with a little oil and powdered sugar until smooth. Adjust the green food coloring depending on your preference for a more vivid or subtle pistachio tone.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 334Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 39mgSodium 205mgCarbohydrates 33gFiber 3gSugar 12gProtein 5g
