Chocolate Pistachio – 3pcs Recipe

Toast the pistachios in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant. Let cool completely.

Place cooled pistachios in a food processor and pulse to a coarse meal (do not over-process to a paste). Stop when small bits remain for texture (about 10–12 short pulses).

Transfer to a bowl and stir in powdered sugar, ground cardamom (if using), semolina or almond flour, and vanilla extract. Mix until evenly combined. The mixture should hold together slightly when pressed; if too dry add a scant 1/4 tsp water or a drop of melted butter.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Unroll phyllo and keep covered with a lightly damp towel to prevent drying. Lay one phyllo sheet on a clean work surface and brush lightly with melted butter (about 1 tbs). Place a second sheet on top and brush again. Repeat until you have a stack of 3 buttered sheets.

Using a sharp knife or pizza cutter, cut the stacked phyllo into 3 equal rectangles sized to produce three individual pastries (for example ~3 x 4 inches each depending on sheet size). You should end up with 3 assembled pastry rectangles per 3-sheet stack.

Divide the pistachio filling into 3 equal portions. Place one portion lengthwise along the short edge of each phyllo rectangle, leaving a small margin at edges.

Carefully roll each rectangle around the filling to form a tight log, seam side down. Brush the outside lightly with remaining melted butter (or a mix of butter and 1 tsp oil) to ensure a golden crisp finish.

Place the rolls on the prepared baking sheet, spacing them at least 1 inch apart. Bake 12–15 minutes or until phyllo is deep golden and crisp. Rotate pan halfway for even browning. Remove from oven and let cool on a rack for 10 minutes.

Prepare chocolate coating: place chopped dark chocolate in a heatproof bowl. Warm heavy cream until just simmering and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tsp butter for extra shine, if using. If you prefer a thinner coating, melt chocolate gently in a double boiler and stir to smooth.

Place a cooling rack over a sheet of parchment. Using tongs or a fork, dip each cooled pistachio roll halfway into the melted chocolate to coat the bottom half, letting excess drip off. Return to the rack.

While chocolate is still wet, sprinkle chopped pistachios over the chocolate-coated portion and a tiny pinch of flaky sea salt if desired.

Allow chocolate to set at room temperature (about 30–45 minutes) or chill briefly (10–15 minutes) in the refrigerator to accelerate setting. Bring back to room temperature before serving if chilled (to keep phyllo crisp).