Inspired by the viral Dubai chocolate, these pistachio cream and kataifi croissants are irresistibly delicious. What’s even better is the kataifi, is baked in the air fryer for a super crispy texture without the extra butter. I’ve found this to be the absolute best way to make the filling.

Pistachio cream and kataifi filled croissants topped with chocolate and pistachio nuts

I figured out how to make pistachio cream from scratch )when I made my own version of the Dubai chocolate bar), but you can use ready-made pistachio cream if that is available. It’s essentially melted white chocolate blended into pure pistachio butter.

Since the kataifi pastry and pistachio cream are not that sweet, these croissants are not either. I have used a mix of half dark and half milk chocolate for the topping, but you can do all of one or the other if you prefer.

To make a simple syrup, add ¼ cup of sugar and ¼ cup of water to a small pot. Bring it to a Boil and simmer for a couple of minutes to thicken. Allow it to cool and thicken further. Store any leftovers in a sealed jar for future use.

The purpose of brushing the croissants with sugar syrup is the bring them back to life if they are a little stale. You can skip this step if your croissants are fresh if you prefer.

I have used my large Instant Vortex Versazone Air Fryer with Clear Cook. This huge air fryer can be divided into two separate cooking zones or opened into one as I have done with this recipe.

Pistachio and chocolate croissants made in an Air Fryer

How to Make Pistachio & Kataifi Chocolate Croissants

To create these pistachio kataifi chocolate croissants, start by toasting the kataifi pastry in the air fryer.

Cut the thawed or partially thawed kataifi pastry into small 1 – 1.5cm pieces.

How to make pistachio croissants with kataifi and chocolate recipe

Set your air fryer to 180°C/350°F and bake it for about 13 minutes, giving it a mix halfway through. This will create the crispy texture we’re looking for.

How to make pistachio croissants with kataifi and chocolate in an air fryer

Once it’s toasted, mix the kataifi with the pistachio cream until it’s well combined.

Then, slice each croissant in half lengthwise and brush the insides with sugar syrup (this step helps soften slightly stale croissants).

Preparing the croissants for pistachio kataifi chocolate croissants

Divide the pistachio-kataifi mixture evenly among the four croissants and layer it onto the bottom half of each. Pop the top half of the croissants back on, and bake them in the air fryer at 180°C/350°F for 5 minutes.

How to make pistachio cream and kataifi filled croissants in an Air Fryer

Pistachio & Kataifi Chocolate Croissants recipes

Finally, melt the chocolate, either over simmering water or in short microwave bursts, then let it cool slightly to thicken. Drizzle the chocolate over the warm croissants and sprinkle with chopped pistachios for the perfect finishing touch!

piping chocolate on to Pistachio & Kataifi Chocolate Croissants recipes

FAQs for This Recipe

Can I make pistachio cream from scratch?
Yes! Homemade pistachio cream is simple. Blend melted white chocolate with pure pistachio butter until smooth for a deliciously rich filling. You will need a powerful blender for this job.

Do I need to use both milk and dark chocolate?
Using a mix of milk and dark chocolate helps balance the sweetness, but you can adjust to your preference—go with all dark chocolate for a more intense flavour or all milk chocolate for added sweetness.

What if my croissants are fresh?
If you’re using fresh croissants, you can skip the sugar syrup step, but it does add a touch of moisture and helps bind the flavours.

sprinkling pistachio nuts on to Pistachio & Kataifi Chocolate Croissants recipes

Substitutions & Variations

If pistachio cream isn’t available, try almond or hazelnut cream for a different flavour profile.

Storage Instructions

While these croissants are best enjoyed fresh, you can store them if needed. Place any leftovers in an airtight container for up to two days.

It is not possible to reheat these croissants once the chocolate topping has gone on as it will melt off.

If freezing, avoid adding the chocolate topping until after reheating for the best result.

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Ingredients

4 store-bought croissants can be a bit stale
3 Tbsp Tbsp of sugar syrup
100 grams kataifi pastry cut into small 1 cm pieces
100 mils Pistachio cream
75 grams milk chocolate
75 grams of dark chocolate
3 Tbsp chopped pistachios for garnish

Instructions

To brown the pastry in an air fryer:

Add the shredded pastry to a small baking pan lined with non-stick baking paper and set your air fryer to bake or air fry at 180C/350F for 13 minutes.
Open the drawer halfway through the baking time and mix the pastry.
Mix the toasted kataifi pastry with the pistachio cream until well combined.
Slice the croissants in half lengthways and brush the insides with the sugar syrup.
Divide the kataifi/pistachio cream filling into 4 parts and spread it on the bottom half of each croissant. Place the top of the croissant back on.
Set the Air Fryer to the bake setting at 180C/350F for 5 minutes. Once the Air Fryer has preheated add the four filled croissants to the basket and bake.
Once baked remove the croissants from the tray and allow to cool.
Add the chocolate to a bowl set over simmering water and allow to melt. Or melt in the microwave in 30-second bursts.
Allow the chocolate to cool slightly and thicken. Add it to a piping bag, snip the end and pipe the chocolate over the croissants. Alternatively spread it over with a spatula. Sprinkle the chopped pistachios immediately.