There’s something magical about the cozy aroma of chai spices filling the kitchen. Add buttery puff pastry, pistachios, and a touch of creamy white chocolate — and you’ve got a little piece of heaven! These Pistachio & Chai Spiced Croissant Twists look fancy but are surprisingly easy to make. Perfect for weekend brunch, a sweet afternoon treat, or even a last-minute dessert when guests drop by.
The best part? You don’t need to fuss with homemade dough. Store-bought puff pastry does all the heavy lifting, giving you beautiful flaky layers with minimal effort.
These Pistachio & Chai Spiced Croissant Twists are proof that you don’t need fancy ingredients or endless prep time to create something that tastes and looks incredible. Flaky, spiced, nutty, and sweet — they’ll disappear faster than you can say “just one more!”
So, next time you’re craving something cozy and impressive, grab that puff pastry from the fridge and give these a whirl. Your kitchen will smell divine, and everyone will think you went to pastry school.
What You’ll Love About This Recipe
- Super quick — ready in about 30 minutes.
- Made with simple, easy-to-find ingredients.
- Looks bakery-worthy with minimal effort.
- Deliciously spiced and not overly sweet.
Pistachio & Chai Spiced Croissant Twists
Ingredients
For the Croissant Twists:
- 1 sheet ready-rolled puff pastry thawed if frozen
- 2 tbsp melted butter
- 2 tbsp brown sugar or coconut sugar
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- Pinch of nutmeg
- ¼ cup finely chopped pistachios
- Optional beaten egg & 1 table spoon of water, for egg wash
For the White Chocolate Drizzle:
- 50 g white chocolate roughly chopped
- 1 tsp coconut oil or butter optional, for smoothness
Optional Garnish:
- Extra chopped pistachios
Instructions
- Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
- Mix your chai spice sugar: In a small bowl, stir together brown sugar, cinnamon, cardamom, ginger, and nutmeg.
- Prepare the pastry:
- Unroll the puff pastry onto a lightly floured surface. Brush the entire surface with melted butter. Sprinkle the chai sugar mix evenly over the top, then scatter the chopped pistachios across.
- Fold the pastry sheet in half (like a book), gently press it down, and cut into even strips (about 2 cm wide).
- Take each strip and gently twist it a few times. Place the twists on your baking tray, spacing them slightly apart. (If using, Lightly brush the twists with the egg wash mixture)
- Bake for 15–18 minutes or until golden brown and puffed up.
Melt the white chocolate:
- In a small heatproof bowl, melt the white chocolate (and coconut oil, if using) in short bursts in the microwave, stirring until smooth.
- Drizzle the melted white chocolate over your cooled (or slightly warm) twists. Sprinkle with extra pistachios for that perfect finish.
Serving Tips
Serve with a cup of chai or coffee for a cozy treat. They also make a beautiful addition to a brunch spread — think lazy Sunday mornings, festive breakfasts, or a quick bake for when friends come over.
If you want to make them ahead, simply bake and store in an airtight container for up to 2-3 days.
Quick Tip
You can switch things up with almonds, pecans, or hazelnuts, or even try a dark chocolate drizzle for a richer twist. Try changing the chai spice for pumpkin spice or simply cinnamon.
Want it vegan? Use dairy-free puff pastry, plant butter, and vegan white chocolate — easy!
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