Flaky, golden, and filled with pistachio goodness—these turnovers are what dessert dreams are made of.
If you’ve already fallen in love with homemade pistachio cream, this is your next move. Wrapped in buttery puff pastry and baked until perfectly crisp, these pistachio cream-filled turnovers strike the perfect balance of rich, nutty, and sweet. But we’re not stopping there. A generous drizzle of tahini and melted chocolate takes them over the top, adding depth and a beautiful finish that looks as good as it tastes.
They’re fancy enough for a brunch table or holiday spread, but simple enough to whip up whenever you want something special. Serve them warm with coffee, pack them up for a picnic, or sneak one as a late-night treat (no judgment here). However you enjoy them, one thing’s certain: they won’t last long.
Head over to our easy pistachio cream recipe if you are new to pistachio cream!
Ingredients
- 1 package (16 oz) phyllo dough (thawed)
- 1 1/2 cup pistachio cream
- 1 stick unsalted butter (melted)
- 1/4 cup milk chocolate chips
- 2 tbsp chopped pistachios (for garnish)
- 1 tbsp tahini
Instructions
- Preheat oven to 375º (F) and prepare backing sheet with parchment paper.
- Unroll the phyllo dough and cover it with a damp towel to keep it from drying out.
- Brush each piece of phyllo dough with melted butter from edge to edge and stack them on top of each other. Repeat this until you have 5 layers.
- Using a sharp knife, cut phyllo into 6 equal squares
- Spoon a heaping 3 tablespoons in the center of the square
- Drizzle with Tahini
- Brush melted butter along edges and fold in half, pressing edges. Brush with butter.
- Bake for 10 minutes, checking frequently as ovens vary. Rotate pan after 10 minutes and bake for an additional 5-7 minutes until golden and puffed up.
- Allow turnovers to cool slightly and drizzle with melted chocolate and sprinkle with crushed pistachio.
