Glazed Chocolate Pistachio Crescent Rolls (gluten free) (Edit recipe)

A chocolate dough filled with chocolate and chopped pistachios, then rolled up and baked! Finished off with a lovely glaze for an absolutely delicious treat! This is a variation of the CRUFFIN dough and I’m so glad I tried it out! If you’ve not tried the OG CRUFFIN recipe, please do so, it’s hands down my most popular recipe here!

20 minutes

20 minutes to 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	2 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	1 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	11 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 16-32

Ingredients

Chocolate Pastry Dough

1 whole Gluten Free Cruffins (click for recipe), made as directed with 1 note, see step #1
2 Tbsp Cocoa Powder
1 whole Egg, whisked for egg wash
1 - 2 Tbsp Granulated White Sugar, optional

Filling

.33 - .5 cup Nutella, or chocolate spread of choice
.25 - .33 cup raw Pistachios, chopped finely, plus additional for garnish

Glaze/Garnish

1 cup Powdered Sugar
2 - 3 Tbsp Water, depending on the consistency desired

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the cruffin recipe as directed, with the exception of using HOT CHOCOLATE or CHOCOLATE MILK instead of standard milk. I used the new Siete Foods hot chocolate!
Preheat your oven to 350° and line two baking sheets with parchment paper. Prepare filling(s) so you’re ready to go.
Divide dough in half, covering one half with plastic. Roll the first half out in a circle approximately 12” wide. Spread half of your chocolate carefully on the dough, leaving about a ¼” edge around the outside and sprinkle with half of the chopped pistachios. Cut into 8 (large) or 16 (small) wedges.
Roll each wedge up, starting at the wide end and rolling to the tip, making sure to tuck that underneath. Place on the prepared baking sheet and repeat with all the cut wedges and the other half of the dough. Cover and let rise for about 15 mins, then egg wash and sprinkle with sugar if using.
Bake for 20-25 mins depending on the size you’ve made. Smaller ones take closer to 20 minutes and the large ones would be closer to 25 minutes or so. Remove from the oven and cool for about 4 minutes then move to a cooling rack.
While they cool, prepare glaze by stirring together the powdered sugar and water until smooth. Once they’re cool, one at a time, dip the tops into the glaze and allow excess to drip off. Place back on the rack and sprinkle with finely chopped pistachios if using. See note for the larger rolls. If you have leftover glaze, you can add a bit of cocoa powder and extra powdered sugar so it's thicker to add a little chocolate drizzle. Totally optional!

Notes

If you make the larger version you can dip one half the roll in the glaze at an angle then apply the nut garnish. If you want to glaze the entire roll, you may need to make additional glaze, so do keep that in mind.