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Pistachio and chocolate stuffed croissants recipe

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Jazz up leftover croissants with a luxe filling of pistachio frangipane and dark chocolate then bake until crisp, golden and gooey. Serve for breakfast for the ultimate indulgence or for dessert. It's the treat you didn't know you needed. See method

Serves 8
Takes 45 mins
433 calories / serving
Freezable
Vegetarian

Ingredients

50g icing sugar plus 2 tbsp
2 tbsp boiling water
8 croissants
150g shelled pistachios, 50g chopped
50g softened butter
1 egg
100g dark chocolate, chopped
icing sugar for dusting

Each serving contains

Energy
1805kj
433kcal 22%
Fat
26g 36%
Saturates
11g 56%
Sugars
19g 21%
Salt
0.3g 6%

of the reference intake
Carbohydrate 38.2g Protein 10.5g Fibre 4.5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Stir 2 tbsp icing sugar with the boiling water to make a syrup. Slice the croissants in half (if they’re a day or two old, even better), leaving them attached at the back. Open out on a baking tray, then brush the insides with most of the syrup.
Put 100g shelled pistachios in a food processor and blitz until finely ground; set aside. Blitz the softened butter and 50g icing sugar together until pale and fluffy. Add the egg, blitz, then add the ground pistachios and blitz until combined. Divide this frangipane between the bottom halves of the croissants, then top with the chopped dark chocolate.
Close the croissant tops, brush over the remaining syrup and scatter with the remaining chopped pistachios. Bake for 20 mins, then leave to stand for 10 mins before dusting with icing sugar to serve.

Freezing and defrosting guidelines

Freeze for up to 3 months. Defrost and warm through to serve. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leftover recipes