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Pistachio & Chocolate Swirls

Spork Foods

Recipe by:


  • 1 ½ cups Setton Farms Raw Pistachio Kernels

  • 1 cup evaporated cane sugar

  • ¾ cup chocolate chips

  • 1 container (8 oz) non-dairy cream cheese

  • 1 tablespoon cocoa powder

  • ¼ teaspoon ground cinnamon

  • 1/8 teaspoon sea salt

  • 2 sheets non-hydrogenated puff pastry, thawed


1) Pre-heat oven to 400°

2) In a food processor add Setton Farms Pistachio Kernels and sugar. Pulse until uniform and well chopped. Set aside.

3) Melt chocolate chips in a double boiler or in microwave. Add to bowl with cream cheese, cocoa powder, cinnamon, and sea salt. Whisk to combine. Add ½ cup of the pistachio sugar mixture. Reserve remaining pistachio sugar mixture in a small bowl.

4) Spread chocolate mixture on both puff pastry sheets evenly, leaving small border at edge. Roll each sheet into long cylinder. Cut each sheet into 6 pieces. 

5) Dip top of each swirl into pistachio sugar mixture.

6) Place each piece, with the pistachio sugar coated swirl side face up, on baking sheet, spaced about 2 inches apart.

7) Bake about 12-15 minutes, or until golden brown.

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