Pistachio spread and whole pistachios make for a sweet, nutty crunch in these sweet buns. Pistachio spread and whole pistachios make for a sweet, nutty crunch in these sweet buns. Israeli Kitchen Pistachio spread and whole pistachios make for a sweet, nutty crunch in these sweet buns. (Photo: Sarah F. Berkowitz)

Pistachio crunch and dark chocolate sweet buns

An Israeli pistachio spread paired with chocolate chunks makes for the perfect pastry filling.

  • Yield: 24 buns
  • Prep time: 45 minutes
  • Cook time: 15 minutes

There’s a little shop around the corner from my house that’s jam-packed with gourmet foods, many of them from Israel. I love perusing the shelves for new products, and thinking of new ways to reuse well-loved, tried and true ones, too. One Israeli brand they carry – Genesis – makes a variety of heavenly nut spreads, as well as a creamy, chocolate-like carob spread that is divine.

For these chocolate sweet buns, I used my favorite – their pistachio spread. Adding salted pistachios and a chocolate ganache brought them to an all-time high in the baking ranks, so consider yourself warned!

If you can’t find pistachio spread, a creamy almond or peanut butter spread will work fine. You can also use Nutella, although make sure you don’t stick the container in the microwave – the seal is made of foil. (Yes, I found that out the hard way.)


  • 5 cups flour
  • 1 1/2 tablespoon quick-acting yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 cup coconut milk or almond milk, room temperature
  • 1/2 cup hot water
  • 1/3 cup oil
  • 1 egg, beaten
  • 12 ounces pistachio spread
  • 1/2 cup shelled salted pistachios
  • 2 cups chopped dark chocolate or bits
  • Chocolate ganache glaze:

  • 12 ounces chopped chocolate
  • 6 ounces coconut or almond milk


Combine half of the flour with yeast, sugar and salt in a large bowl.

In a separate bowl, combine milk, hot water, oil and beaten egg and add to dry mixture. Blend until incorporated, and then add the remaining flour. Knead until dough is smooth and slightly sticky. You may need to add a bit more flour if dough is too sticky to handle.

Cover, and allow to rise for 20 minutes. Preheat oven to 375. Line two baking sheets with parchment paper.

On a lightly floured surface, roll out half the dough into a large rectangle, rolling the dough as thin as you can without tearing it.

Spread half the pistachio butter over the dough, and sprinkle with half the pistachios and chocolate.

Roll up lengthwise, and then cut in half. Slice each half into six even slices, and place them cut side down on baking pan. Repeat with second piece of dough.

Cover raw buns loosely with parchment paper and allow to rise in a warm spot for another 10-15 minutes.

Slide buns into the oven, and set the timer for 15 minutes. Check for doneness after about 13 minutes; you don’t want to overbake these. Check the bottoms to see if they’re nice and solid.

While buns are cooling, heat milk in microwave until steaming, but not bubbling. Add chocolate and stir until melted and smooth. Drizzle over warm buns, and serve warm.

If you’ll be freezing these buns, best to wait on glazing them until they’re ready to serve.

Related Topics: Baking, Desserts

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