Chocolate Pistachio Puff Pastry Swirls {4 Ingredients}
Flaky. Buttery. Simple. These Chocolate Pistachio Puff Pastry Swirls come together with just a handful of ingredients. Think Viral Dubai Chocolate Bar but in pastry form! Each swirl layers buttery pastry with pistachio cream and chopped chocolate, then bakes into a handheld, golden dessert. These pastries are simple enough for busy weekdays but special enough for sharing. If you’re craving a quick, elegant pastry with minimal effort, this recipe delivers effortless sweetness in every bite.
As you prepare these swirls, allow the simplicity of the process to steady you. Notice the softness of the pastry under your fingertips and the quiet pleasure of creating something new. There is so much beauty in baking with ingredients you love to smell, touch, and taste. Let these small details anchor you in the moment.
The Little Joys Inside This Bake
• Keep things simple while creating a gorgeous, layered pastry
• Perfect for gifting or sharing with someone you love
• Needs only a few ingredients for last-minute dessert idea
• Lots of opportunity to use your hands! (twist, swirl, ground yourself)
• Enjoy the Dubai Chocolate flavours with a blend of pistachio cream and chocolate
Everything You Need for Chocolate Pistachio Puff Pastry Swirls
• 2 sheets puff pastry, thawed and kept chilled
• 1 cup pistachio cream for rich, nutty sweetness
• 1⁄4 cup chopped chocolate for melty pockets of Dubai Chocolate flavour
• 1 egg lightly beaten for an egg wash
• Optional: crushed pistachios and melted chocolate for topping
Substitutions or Add-Ins
• Mini chocolate chips instead of chopped chocolate
• White or dark chocolate depending on your taste
Mindful Moments
• Notice how the puff pastry softens under your hands
• Breathe in the scent of warm butter, chocolate, and pistachio
• Let the gentle motion of twisting each strip become rhythmic
• Create beautiful handmade swirls!
Storage + Make-Ahead Tips
• Store cooled swirls in an airtight container at room temperature for up to 2 days
• Reheat at 300°F for 5–7 minutes to refresh crispness
• Freeze baked swirls for up to 1 month; thaw and warm before serving
• Avoid refrigerating to maintain flakiness
Before You Bake: FAQ
Why did my pastry get too soft while shaping?
It likely warmed too much in your hands! If this happens, try chilling it for 5–10 minutes before continuing.
Can I use homemade puff pastry?
Absolutely! If you have homemade puff pastry on hand, feel free to use this instead of store bought. With any puff pastry you are using, just ensure it stays cold and is rolled to a similar thickness.
How do I keep the swirls shaped?
Give each strip a firm twist before forming the nest. Tuck the end piece underneath the nest.
Can I skip the toppings?
Yes, adding crushed pistachios and chocolate are optional additions!
How It All Comes Together
Preheat your oven to 400°F (or 375°F convection). Line a baking tray with parchment paper.
Place one sheet of puff pastry on the tray.
Spread the pistachio cream evenly across the pastry.
Sprinkle the chopped chocolate overtop.
Cover with the second sheet of puff pastry.
Cut the layered pastry into 12 strips (note: to maintain consistency, I like to do this by cutting the pastry into thirds. Halving each section, then halving again. You’ll end up with 12 even strips.)
Twirl each strip, then swirl it into a small nest shape. Tuck the end part underneath the nest to prevent unfolding.
Brush each swirl with egg wash and top with crushed pistachios.
Bake for about 20 minutes or until golden and puffed.
Cool slightly, then top with melted chocolate and powdered sugar (optional).
Enjoy warm!
If this recipe brings a bit of calm to your kitchen, tag me @themindfulmeringue or share it below. I love seeing your bakes.
Also check out:
Chocolate Pistachio Cookies
Dubai Chocolate Bark
Chocolate Pistachio Cupcakes
Chocolate Pistachio Puff Pastry Swirls {4 Ingredients}
Ingredients
- 2 sheets Frozen Puff Pastry, thawed
- 1 cup Pistachio cream just enough to cover the puff pastry sheet!
- 1/4 cup Milk Chocolate roughly chopped
- 1 egg for the egg wash
Optional (for topping)
- 2 tbsp chopped pistachios
- 2 tbsp Milk Chocolate
Instructions
- Preheat your oven to 400°F (or 375°F for convection oven). Line a baking tray with parchment. Set aside.
- Place one sheet of puff pastry on a baking tray.
- Spread the pistachio cream evenly across the surface of the puff pastry.
- Sprinkle chopped chocolate over the pistachio cream.
- Cover with the second sheet of puff pastry, gently pressing so the layers connect.
- Cut the layered pastry into 12 even strips.
- Twirl each strip, then swirl it into a little nest shape, placing each one back on the tray (Note: Tuck end part of puff pastry underneath the nest to prevent unfolding during baking).
- Brush the tops with the beaten egg wash, and top with crush pistachios (optional).
- Bake for about 20 minutes or until the pastries are puffed and golden, with crisp, flaky edges.
- Cool slightly, then top with melted chocolate and powdered sugar (optional).
- Enjoy warm!
Notes
- When cutting the pastry start by cutting into thirds. Halve each section, then halve again. You’ll end up with 12 even strips, perfect for twisting.
- Tuck end part underneath the nest to prevent unfolding.