Chocolate Pistachio Croissants with Ricotta at the Table

Chocolate Pistachio Croissants with Ricotta on a plate.

Our Chocolate Pistachio Croissants with Ricotta combines two recipes into one delectable breakfast or dessert! Simple to make and bursting with flavor, these flaky croissants are stuffed with an irresistible, silky 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 tasty meal!

Breakfast Meets Dessert with this Pistachio Croissant Recipe

This pistachio croissant recipe is inspired by our go-to dessert – baklava! Featuring buttery croissants, rich chocolate, and a silky 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 quickly 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.

Pistachios, chocolate, powdered sugar, and butter in a food processor.

A chocolate and pistachio mixture in a food processor.

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 simple stuffing.

Ricotta Cream

Heavy Cream – This creates a smooth, silky consistency.
Ricotta Cheese – Opt for full-fat ricotta for the finest 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.

Pistachios stuffed with a chocolate ricotta mixture.

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 crackly. 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 (or even pistachio butter), and enjoy warm!

Close up image of halved Chocolate Pistachio Croissants with Ricotta.

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.

Common Questions about Chocolate Pistachio Croissants with Ricotta

Can I use store-bought croissants?

Absolutely — that’s what we do! Store-bought croissants save time and work beautifully. Choose fresh, buttery ones for the finest results.

Can I use a different cheese instead of ricotta?

Yes—mascarpone, cream cheese, or even goat cheese can work depending on the flavor profile you’re going for.

Should the croissants be warm or cold when filling them?

Room temperature croissants are easiest to slice and fill without tearing. You can warm them up after stuffing.

Can I use pistachio butter instead of chopped pistachios?

Definitely. Swirling a bit of pistachio butter into the ricotta mixture adds even more richness and nutty flavor.

More Tasty Croissant Recipes

We can’t get enough of croissants! If you’re a croissant-lover, too, you’ll love these simple recipes:

the Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

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

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 crackly.
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