Buttery Pistachio Rolls with Chocolate – Made with Croissant Dough

If there’s one recipe that can instantly transport you to a sunny café on a cobbled European street, it’s these Buttery Pistachio Rolls with Chocolate. Flaky croissant-style layers, a nutty pistachio-almond filling, rich melted chocolate, and a golden sugar glaze — they’re everything you’d want in a luxury pastry.

This isn’t just a roll; it’s a weekend baking experience. A labor of love that rewards you with bakery-worthy results. Whether you’re treating brunch guests or yourself (no judgment), these rolls will make any morning extraordinary.

Why You’ll Love This Buttery Pistachio Rolls with Chocolate Recipe

Buttery Layers from Scratch – You’ll get that amazing flaky texture from making your own dough. It’s soft inside, golden and crisp outside—totally worth it.

Nutty Pistachio-Almond Filling – The inside is rich, creamy, and packed with real pistachio flavor. Almonds make it even better with a soft, smooth bite.

Chocolate Twist – The melted chocolate makes these extra special. It pairs perfectly with the nuts and gives you a sweet, cozy feel.

Looks Super Fancy – These rolls come out looking like bakery treats. Friends and family won’t believe you made them yourself.

Prep Ahead Friendly – You can chill the dough, freeze the rolls, or leave them ready in the fridge. Just bake when you’re ready and enjoy them fresh anytime.

Ingredients (and Why They Matter)

For the Dough:

• All-Purpose Flour – Light yet structured for good lamination.
• Fresh or Dry Yeast – Helps the dough rise softly without puffing too much.
• Milk & Honey – Adds softness and mild sweetness.
• Butter (soft + cold) – For richness and those flaky croissant layers.

For the Pistachio Filling:

• Almond Flour – Adds creaminess and structure to the filling.
• Crushed Pistachios – For flavor and texture.
• Butter, Sugar & Egg – Forms a rich, spreadable cream.

For Decoration:

• Grated Chocolate – Melts beautifully inside the roll.
• Sugar Syrup – Adds shine and keeps the rolls moist.
• Extra Pistachios – For that elegant crunch and gourmet finish.

Instructions – From Dough to Bakery-Worthy Rolls

1. Prepare the Dough (Day Before or Morning Of)

• Mix flour, sugar, honey, salt, milk, softened butter, and yeast in a bowl.
• Knead for 15–20 minutes until very smooth (mixer highly recommended).
• Shape into a square, wrap in plastic, and refrigerate overnight. The cold rest is essential!

2. Lamination – The Secret to Flaky Layers

• Roll out the dough into a rectangle twice the size of your butter slab.
• Flatten cold butter between parchment sheets into a thin rectangle.
• Place on one half of the dough and fold over like a book.
• Roll to 3mm thickness and do a book fold (fold edges to center, then in half).
• Chill for 30 minutes.
• Roll out again and perform a single turn (fold in thirds like a letter).
• Chill another 30 minutes before rolling out for shaping.

3. Make the Pistachio-Almond Filling

• Cream softened butter and sugar until light.
• Add egg, then stir in almond flour and crushed pistachios.
• Set aside — it should be smooth and spreadable.

4. Shape the Rolls

• Roll dough to a 3mm thick rectangle.
• Spread a thin layer of pistachio cream, leaving a small edge.
• Sprinkle grated chocolate over the top.
• Gently roll into a tight log and chill for 30 minutes.
• Slice into 3cm pieces using a serrated knife for clean edges.

5. Final Rise & Bake

• Place on a tray (with or without rings).
• Brush edges with egg wash.
• Let rise for 1.5 hours until puffy and light.
• Bake at 180°C (360°F) for 20 minutes until golden and puffed.

6. Finishing Touches

• Simmer sugar and water to create a quick syrup.
• Brush warm rolls immediately after baking to lock in shine and softness.
• Sprinkle with more chocolate and pistachios while the syrup is still tacky.

Cooking Tips & Techniques

• Chill Dough Properly: Cold dough = clean folds = flaky layers. Never skip chilling!
• Use a Ruler: Consistency in thickness makes lamination easier.
• Don’t Overfill: Too much filling can cause messy leaks. Less is more here.
• Freeze After Baking: Wrap well and freeze for up to 1 month. Reheat at 160°C (320°F) for 8–10 minutes.

Recommended Equipment

• Stand Mixer with Dough Hook – Knead Like a Pro
• Rolling Pin with Thickness Rings – Perfect Lamination Control
• Parchment Paper Sheets – Nonstick and Easy Cleanup
• Serrated Knife – For Clean Roll Cuts
• Baking Tray + Cake Rings – For Uniform Rise

How to Serve It

• Warm from the oven with a cup of strong coffee
• On a pastry board with fresh fruit for brunch
• As a luxe dessert with whipped cream or vanilla ice cream
• Dusted with powdered sugar for extra elegance

Pair With

Non-Alcoholic Berry Peach Sangria – for a fruit-forward, festive feel.

Sparkling Blackberry Basil Cocktail – if you want a more herbaceous, elevated drink.

Vanilla Milkshakes with a Sprinkle Twist – if going for pure indulgence.

Diet-Friendly Options

• Make it Dairy-Free: Use plant-based butter and milk.
• Lower Sugar: Skip the glaze and reduce filling sugar.
• Nut-Free Alternative: Swap pistachios for pumpkin seeds and almond flour for oat flour (texture will vary).

Best Ways to Store This Buttery Pistachio Rolls with Chocolate Recipe

At room temperature, you can keep the rolls covered for about 1 to 2 days. They’ll stay soft and tasty, especially if you keep them in an airtight container or wrap them well to prevent drying out.

In the fridge, they’ll stay fresh for up to 5 days. Just warm them up before eating so the pastry gets soft and the chocolate turns gooey again. A quick heat in the oven or toaster oven works best.

In the freezer, wrap the rolls tightly after baking and cooling. When you’re ready to enjoy them, pop them in a 160°C (320°F) oven until warm and crisp on the outside. This keeps that flaky texture just right.

Recipe Variations

Hazelnut-Chocolate Rolls – Swap out the pistachios for hazelnuts and use Nutella instead of grated chocolate. This makes a smooth, rich filling with a familiar chocolate-hazelnut flavor.

Cinnamon Pistachio Rolls – Mix ½ teaspoon of ground cinnamon into the pistachio filling for a warm and cozy taste. It pairs perfectly with the buttery dough.

Orange Glaze – Add a little orange zest to the sugar syrup or icing for a fresh, citrusy finish that brightens every bite. It works especially well with the chocolate and nut combo.

Common Questions Answered

Wrap Up – Weekend Baking Worth Waking Up For

These Buttery Pistachio Rolls with Chocolate are a love letter to pastry lovers. They’re flaky, flavorful, and incredibly rewarding — perfect for those weekends when you want to create something beautiful and delicious from scratch.