Festive Turkish Chocolate-Pistachio Croissants with Spiced Ganache

What Makes This Special

Inspired by traditional Turkish viennoiserie, these croissants are layered with deep, aromatic flavors that evoke Turkish coffeehouses and winter festivities. The dough is enriched with mahlep (a signature Turkish spice from cherry pits) and filled with pistachio paste and a spiced chocolate ganache, echoing the warmth of the season. Their vivid green and rich brown swirls, topped with golden pistachios and festive shimmer, make them a picnic showstopper—both portable and irresistible!

Ingredients

This recipe uses Turkish flavors—mahlep, pistachios, and aromatic spices—layered between classic croissant lamination. The chocolate ganache is made with wintery spices for depth and warmth, while pistachio paste adds a luxurious, nutty surprise in every bite.

For the Croissant Dough

• Flour: Strong bread flour creates the structure needed for delicate layers.
• Sugar/Salt: Balances and enhances flavor.
• Yeast: Fresh yeast is traditional, but instant can be substituted.
• Milk: Hydrates the dough for a tender crumb.
• Butter: Essential for richness and lamination.
• Mahlep: Optional, but adds authentic Turkish aroma.

For the Spiced Chocolate Ganache

• Chocolate: Choose a quality dark chocolate for intensity.
• Cream: Creates a smooth, luscious center.
• Spices: Cinnamon and cardamom provide festive warmth.

For the Pistachio Layer

• Pistachio Paste: Use pure Turkish or homemade paste for a vibrant color and nutty depth.

For Finishing

• Egg Wash: For golden, crisp croissants.
• Chopped Pistachios & Edible Decorations: Add festive flair and crunch.

Instructions

Step 1: Prepare the Dough (Day 1)

1. Dissolve the yeast in 270ml cold milk. In your stand mixer bowl, combine flour, sugar, salt, and mahlep. Add milk-yeast mixture and 40g softened butter.
2. Mix with dough hook on low for 3-4 min, then medium for 2 more min. The dough should be smooth and elastic, not sticky (add a little flour if needed).
3. Shape into a rectangle, wrap well, and chill for at least 3 hours (or overnight for best flavor).

Step 2: Prepare the Butter Block

1. Place 280g chilled butter between two sheets of parchment.
2. Tap and roll into a 18x18cm square, about 1 cm thick. Chill until firm but pliable (about 20 min in fridge).

Step 3: First Lamination

1. On a lightly floured surface, roll dough to 28x28cm square.
2. Place butter block diagonally in center. Fold the dough corners over butter to encase it like an envelope. Pinch seams.
3. Turn dough so a point faces you. Roll out to a 60x20cm rectangle.
4. Fold in thirds (like a letter). Wrap, chill 45 mins.

Step 4: Two More Turns

1. With seam to the right, roll to 60x20cm again. Fold in thirds, wrap, chill 45 mins.
2. Repeat once more, for a total of 3 “turns”. Chill overnight for best results.

Step 5: Prepare the Ganache and Pistachio Filling

1. Heat 80ml cream to steaming, pour over chopped chocolate.
2. Add cinnamon and cardamom. Let sit 1 min, whisk smooth.
3. Cool to room temp; it should be spreadable. If very soft, chill briefly.
4. In a separate bowl, mix pistachio paste to loosen (if very thick, add 1 tsp cream).

Step 6: Shape the Croissants (Day 2)

1. Roll dough to a 60x27cm rectangle, 4-5mm thick. Use a ruler and sharp knife to trim edges for sharp layers.
2. Cut triangles (base 9cm, height 25cm). You should get about 12.
3. Spread a thin layer of pistachio paste, then a layer of spiced chocolate ganache on each triangle, leaving 1cm border clean.
4. Make a 1cm notch at base. Gently stretch and roll up, finish with tip underneath.
5. Place croissants on parchment-lined trays, spaced well apart.

Step 7: Proof

1. Cover loosely and proof at 24–26°C (in a cool oven with light on works well) until doubled and very jiggly—about 2–2.5 hours.

Step 8: Bake

1. Preheat oven to 200°C (fan 180°C). Brush croissants gently with egg wash.
2. Sprinkle with chopped pistachios and a touch of edible gold dust or festive sprinkles if using.
3. Bake 16–18 min until deep golden and crisp. Cool 15 min before handling.

Pro Tips

• Cold is Key: Always keep dough and butter cold for best layers; work quickly and chill often.
• Trim Edges: Straight, sharp cuts help create defined lamination.
• Even Filling: Spread thin, even layers to prevent leaking and overfilling.

Troubleshooting

Croissants not layering? Butter may have melted or seeped. Always chill dough thoroughly between folding and shaping.

Filling leaks out? Too much filling or not enough border—use just a thin layer and keep edges clean.

Flat or dense croissants? Underproofed or too warm—aim for a cool, gentle proof until very puffy and jiggly.

Variations

• Orange Blossom: Swap half the cream in ganache for orange blossom water for a fragrant twist.
• Hazelnut-Chocolate: Substitute hazelnut paste for pistachio and add a little espresso powder to ganache.
• Plain Turkish Croissant: Skip fillings; brush with honey syrup after baking and sprinkle with sesame.

Storage

Store cooled croissants in an airtight container up to 2 days at room temperature. For longer storage, freeze immediately after cooling; reheat in a 180°C oven for 5–7 minutes before serving at your picnic. Transport in a festive box, lined with parchment, for a stunning portable treat!