Use the best-quality chocolate you can find for this recipe; some of our favorites are Valrhona, Callebaut, and Scharffen Berger.

　　

Ingredients

makes 1 dozen

　　1 tablespoon pistachio paste

　　1 1/2 cups Pastry Cream (page 392)

　　All-purpose flour, for dusting

　　1/2 recipe Danish Dough (page 334)

　　1 large egg, lightly beaten

　　12 ounces best-quality semisweet chocolate, coarsely chopped (2 scant cups)

　　

Step 1

Line two large baking sheets with parchment paper; set aside. In a small bowl, stir the pistachio paste into the Pastry Cream with a rubber spatula; set aside. On a lightly floured work surface, roll out dough to a 17-by-13-inch rectangle, about 1/4 inch thick.

　　

Step 2

Using an offset spatula, spread the pistachio-cream mixture evenly over the dough, leaving a 1/2-inch border all around. Brush the border with beaten egg. Sprinkle the chocolate over the cream. With a short side facing you, roll the dough lengthwise to form a tight log. Smooth the log with your hands, and pat in at the ends. Transfer log to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Using a sharp knife, trim the ends and then slice the log into 12 rounds. Place the slices on the prepared baking sheets, six to a sheet. Cover with plastic wrap, and let rest in a warm place until dough is approximately doubled in bulk, about 45 minutes.

　　

Step 3

Preheat the oven to 375°F. Brush the top and sides of each slice with beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. These are best eaten the same day they are made.

　　

Chocolate Pistachio how-to

Step 4

After the dough is rolled out to a large rectangle, it is topped with a mixture of pistachio paste and Pastry Cream, then sprinkled with chopped chocolate. The dough is rolled into a log, chilled, and then sliced into rounds.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter