This 6-strand Pistachio Challah is filled with an amazing white chocolate pistachio creme that’s perfect for breakfast, before Shabbat and even dessert.
This recipe is so exciting to share with you. This was a crazy idea that turned into the best bread I have ever made (something that rarely happens).
Enjoy every bite of this challah and enjoy the sweetness, crunchiness, and nuttiness of the filling. Pistachio is so complex in taste, you can savor every bite of it long after it’s gone.
This challah can be made with six strands, but you don’t have to braid if that’s not your thing. You can just make it a normal 3 strand. As you would braid your hair. You’ll be delighted with the results!
You can make it any way you like, or if you feel creative. It’s your bread! Have fun with it!
It’s messy work, but it’s well worth it. I can guarantee that people will love this.
This recipe was inspired by my Spring Break trip to Italy. I was able to enjoy the best Cornetto al Pistacchio (or Pistachio-filled croissant) there.
It was amazing! I couldn’t believe it when I tried one bite. It was truly amazing and I couldn’t believe it.
The laminating dough can be a time-consuming process that can take up to 48 hours. It was easy to make challah, and voila! This is how I came up with this recipe.
Here’s how I make the bread.
I cover each strand with the pistachio buttercream, then sprinkle chopped pistachios on top.
Next, I turned it upside down and repeated the process for the remaining 5 strands. Once the six strands have been filled, roll them up and you are ready to braid. You can find a lot of videos on youtube that shows you how to braid it.
Then I cover the challah with a teatowel and let it rise for another time. Then I brush the top with eggs and bake it.
Voila! Here’s my incredible Pistachio Challah.
This loaf is beautiful!
I hope you enjoy this Pistachio Challah recipe at home.