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Buttery Pistachio Rolls with Chocolate – Made with Croissant Dough

Buttery Pistachio Rolls with Chocolate – Made with Croissant Dough

Czarryy
These luxurious pistachio rolls are made from scratch using laminated croissant dough, a rich pistachio-almond filling, and finished with grated chocolate and a sugar glaze. Crispy on the outside and soft within, they’re the perfect blend of texture and flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling and Rising time 3 hours
Course Breakfast, Brunch, Dessert
Cuisine Europian Inspired, French
Servings 10 Rolls
Calories 390 kcal

Equipment

  • Stand mixer with dough hook (or hand kneading)
  • Rolling Pin
  • Parchment paper
  • Ruler or guide for folds
  • Serrated knife
  • Baking tray and optional cake rings
  • Brush for syrup and egg wash

Ingredients
  

For the Dough:

  • 250g all-purpose flour (approx. 2 cups)
  • 10g fresh yeast (or 5g dry yeast)
  • 5g salt (about ¾ tsp)
  • 30g sugar (2 ½ tbsp)
  • 10g honey (1 tbsp)
  • 50g unsalted butter, softened (¼ cup)
  • 120g milk (½ cup), lukewarm
  • 150g unsalted cold butter (for lamination)

For the Pistachio Filling:

  • 30g softened butter (2 tbsp)
  • 15g sugar (1 tbsp)
  • 30g almond flour (approx. ½ cup)
  • 30g crushed pistachios (¼ cup)
  • 30g beaten egg (about ½ an egg)

For the Sugar Syrup:

  • 25g water (2 tbsp)
  • 40g sugar (¼ cup)

For Decoration:

  • Grated dark or milk chocolate
  • Extra crushed pistachios

Instructions
 

  • Prepare the Dough
    Mix flour, sugar, honey, salt, milk, softened butter, and yeast (use half the amount if using dry yeast).
    Knead for about 15–20 minutes until smooth and elastic (stand mixer recommended).
    Shape into a square, wrap, and refrigerate overnight (fridge should be cold, 4–8°C).
  • Laminate the Dough:
    Roll out chilled dough into a rectangle twice the length of your butter slab.
    Flatten cold butter into a thin rectangle between parchment paper.
    Place butter on one end of the dough and fold over.
    Roll out to 3mm thickness and perform a book fold (fold edges to center, then fold in half). Chill for 30 minutes.
    Roll out again and perform a single turn (fold one-third over, then the other third on top). Chill another 30 minutes.
  • Make Pistachio Cream Filling:
    Cream the softened butter and sugar together.
    Mix in the egg until smooth.
    Stir in almond flour and crushed pistachios. Set aside at room temp.
  • Shape the Rolls:
    Roll dough to about 3mm thick, forming a rectangle.
    Spread a thin, even layer of pistachio cream, leaving edges clear.
    Sprinkle grated chocolate over the filling.
    Roll dough gently into a log and chill for 30 minutes to firm.
    Slice into 3cm pieces using a serrated knife.
  • Final Rise & Bake:
    Place rolls on a baking tray (with or without cake rings).
    Brush edges with egg wash.
    Let rise for 1.5 hours until puffy.
    Bake at 180°C (360°F) for 20 minutes or until golden brown.
  • Finishing Touches:
    Simmer sugar and water to make syrup.
    Once baked, brush warm rolls with syrup to add shine and lock in moisture.
    Garnish with extra grated chocolate and crushed pistachios.

Notes

Pro Tips & Variations:
  • Chill dough properly between folds to maintain butter layers and achieve flaky texture.
  • Use a serrated knife for clean cuts without crushing the layers.
  • Add orange zest to the filling for a bright, citrusy twist.
  • Swap pistachios for hazelnuts or walnuts for a nutty variation.
  • Freeze after baking and defrost overnight for freshly served rolls any time.
  • Don’t overstuff with filling, or it may leak out during baking.
Keyword almond cream rolls, croissant dough recipe, gourmet brunch pastries, laminated pastry, Pistachio rolls