
Dubai Chocolate Croissant
If you’ve been craving a rich, nutty, and chocolatey pastry, these Dubai Chocolate Croissants are about to become your new favorite treat.
This viral-inspired recipe is unbelievably easy to make. We start by bringing day-old croissants back to life with a quick trip to the oven, filling them with a toasted kataifi filling smothered in our Amoretti® Pistachio Creme White Chocolate Praline Spread, and drizzling the tops with melted chocolate.
Unlike other pistachio spreads, ours is made with over 50% pistachios, giving it an ultra-creamy texture and deep, nutty flavor. The result? A flakey croissant, covered in chocolate & filled with a sweet, crunchy, pistachio center.
It’s indulgent, it’s over the top, and yet... so simple. With just a handful of ingredients and minimal effort, you can turn simple croissants into a bakery-worthy dessert packed with rich, nutty, and chocolatey goodness.
Ingredients
For the Croissants:
- 6, day-old butter croissants
- ½ cup semi-sweet or 60% dark chocolate, melted
- ¼ cup no-shell pistachios, crushed
For the Filling:
- 4 tbsp unsalted butter
- half a box, apollo kataifi (about 8 oz)
- 1 ¼ cups of Amoretti® Pistachio Crème Praline White Chocolate Spread
Directions
- Preheat your oven to 350°F (175°C). Place the croissants on a baking tray set on the middle rack and bake for 6-8 minutes until warm and flaky. Remove from the oven & let cool.
- Warm up a pan on your stove & add the butter. Once melted, add the chopped kataifi to the pan. Stir frequently. Cook until the kataifi has browned & has a crunchy texture.
- NOTE: If your kataifi isn't in small shreds, take the tip of your spatula and break them apart while they cook.
- In a bowl, mix the Amoretti® Pistachio Crème White Chocolate Spread with the cooked kataifi pastry until well combined. It should resemble wet sand. Set aside.
- Grab your croissant and slice lengthwise, but don’t cut all the way through—leave the top connected for easy folding.
- Spoon a very generous amount of the pistachio kataifi filling into each croissant. You want it to be overstuffed. Set aside.
- Add your chocolate to a microwave safe bowl & melt in the microwave for 30 second increments. Stir every 30 seconds.
- Pour the melted chocolate into a piping bag (you can use a spoon as well) and drizzle the tops of each croissant with the melted chocolate. Sprinkle crushed pistachios on top for some extra texture & visual appeal.
- Let the croissants sit on the counter for about 1 hour until the chocolate has hardened. You can place them in the fridge for about 20-30 minutes to spead up this process. Just make sure you let them sit out for as long as you set them in the fridge. No one wants a chilled croissant!
- Croissants are best enjoyed at room temperature & can be stored in a tupperware container for 1-2 days. Refridgerate for a longer shelf life.
- Enjoy!
Leave a comment