Chocolate Pistachio Coffeecake

pistachio coffee cake



8-10 servings.


3 - 3 ½ cups Flour

1 package Quick-rising yeast

½ teaspoon Salt

1/3 cup Milk

¼ cup each Water, sugar and butter or margarine

1 teaspoon Vanilla

2 Eggs

2 tablespoons American pistachios, finely chopped


Chocolate Pistachio Filling: Combine ¾ cup chopped, natural American pistachios, ½ cup each vanilla cookie crumbs and melted butter or margarine, 2 tablespoons each sugar and cocoa and ½ teaspoon ground cinnamon; mix well.

Glaze: Heat to boil ½ cup light corn syrup, 1/3 cup water and 1 ½ teaspoons ground cinnamon. Reduce heat and simmer until reduced to ½ cup.

Combine 1 ½ cups flour, yeast and salt. Heat milk, water, sugar and butter to 120° F.; add vanilla. With electric mixer at low speed, beat milk mixture into flour mixture; beat in eggs. Mix 3 minutes at medium speed. Gradually stir in enough remaining flour by hand to form soft dough. Knead on floured surface about 5 minutes or until smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm place about 20 minutes. Punch down. On lightly floured surface, roll dough to 15 x 10 inch rectangle. Spread Chocolate Pistachio Filling to within 1 inch of one long edge. Roll jellyroll fashion, spread from long edge. Pinch to seal edges. Place on greased baking sheet; slash at 2-inch intervals to within 1 inch from center. Twist each section slightly. Cover; let rise 20 minutes. Bake at 350° F. 30 to 35 minutes or until roll makes a hollow sound when tapped on the bottom. Cool on rack. Brush with Glaze and sprinkle with finely chopped pistachios.


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The pistachios are such a delicious addition, adding protein value as well as crunch and creaminess to the finished dish. I love using pistachios in sweet and savoury dishes, they're fantastically versatile whilst being packed with antioxidants.