This Pistachio Challah is a soft, fluffy braided bread filled with a rich white chocolate pistachio cream. Perfect for breakfast, Shabbat, brunch, or dessert.
Pistachio Challah
I am so excited to share this recipe with you. What started as a weird idea turned into one of the most delicious breads I have ever made.
Every bite of this pistachio challah gives you nuttiness, sweetness, and a little crunch from the filling. Pistachio has such a rich, lingering flavor, and paired with soft challah, it is absolutely dreamy.
This pistachio challah tastes like a pistachio croissant, but without the complicated laminating process.
Why You’ll Love This Pistachio Challah
- Soft, fluffy challah dough
- Filled with white chocolate pistachio cream
- Beautiful enough for holidays and brunch
- Perfect for Shabbat, breakfast, or dessert
- You can braid it simply or make it fancy
Inspired by a Pistachio Cornetto in Italy
The inspiration for this recipe came from a Spring Break trip to Italy, where I had the most incredible cornetto al pistacchio, a pistachio-filled croissant that completely blew my mind.
One bite in and my baking wheels started turning. I knew I wanted to recreate those flavors at home, but in a more approachable way. So instead of laminating dough for two days, I turned the idea into a challah.
How to Braid Challah, 3-Strand or 6-Strand
This challah is made using six strands, but do not let that intimidate you. If you are not comfortable with a six-strand braid, make a regular three-strand braid, just like braiding hair.
The bread will still be beautiful and delicious. You can even shape it however you like. This is your loaf, have fun with it.
What Makes This Challah So Special
The filling is what makes this bread unforgettable. The white chocolate pistachio cream adds richness and sweetness, while chopped pistachios add texture and a nutty finish.
Yes, it gets a little messy to assemble, but it is 100% worth it. This is the kind of bread people will talk about after they leave your table.
How I Assemble the Bread
I fill each strand with pistachio cream, then sprinkle chopped pistachios over the top before rolling it up. After repeating the process with all six strands, it is time to braid.
If you want help with the six-strand technique, there are great video tutorials online, like this one.
Once braided, I cover the challah with a tea towel and let it rise one more time. Then I brush it with egg wash and bake until deeply golden.
What a gorgeous-looking loaf!
When to Serve Pistachio Challah
This bread is perfect before Shabbat, but it is also wonderful for brunch, breakfast, or even dessert. It feels festive and special without being impossible to make.
If you love filled breads and want to grow your confidence with dough, you may also enjoy my Double Chocolate Challah.
I hope you can try this delicious Pistachio Challah at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Pistachio Challah
Ingredients
For Challah
- 1 cup warm water lukewarm, not hot
- 1 tablespoon sugar for yeast activation
- 1 packet active dry yeast 2 1/4 teaspoons
- 4 1/2 cups bread flour about 1.3 lbs
- 1/2 tablespoon salt
- 1/2 cup sugar
- 1 large egg
- 1/4 cup + 1 tablespoon vegetable oil
For Pistachio Filling
- 1 1/4 cups pistachios shelled, unsalted
- 1/2 cup sugar
- 3.5 oz white chocolate 100 grams, chopped
- 1/3 cup milk
- 3 tablespoons butter
- 1 cup pistachios chopped (for texture/layering)
For Egg Wash
- 1 egg lightly beaten
Instructions
Make the Dough
- In a mixer bowl, combine warm water, 1 tablespoon sugar, and yeast. Lightly mix and let sit for 10 minutes until foamy.
- Add remaining sugar, egg, oil, flour, and salt. Mix with a dough hook on medium speed until a soft dough forms.
- Knead for about 8–10 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time.
- Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Make the Pistachio Filling
- In a food processor, pulse pistachios and sugar until finely ground.
- In a small saucepan, melt white chocolate, butter, and milk over low heat, stirring until smooth.
- Add the melted mixture into the food processor and blend until creamy.
- Refrigerate until slightly thickened and spreadable.
Shape & Fill
- Divide dough into 6 equal portions. Shape into balls and let rest for 20 minutes.
- Roll each piece into a long rectangle.
- Spread pistachio filling over each strip and sprinkle with chopped pistachios.
- Roll each strip into a log (it will be messy, that’s normal)
Braid & Final Rise
- Place the 6 filled strands side by side and pinch the tops together.
- Braid into a 6-strand challah (or 3-strand if preferred).
- Transfer to a parchment-lined baking sheet.
- Cover and let rise for 75–90 minutes until puffy.
Bake
- Preheat oven to 350°F.
- Brush challah with beaten egg.
- Bake for 35–40 minutes, until deep golden brown.
- Cool slightly before slicing.
Notes
• The filling may be messy when shaping. This is normal
• Make sure the dough fully doubles during both rises for the best texture
• Bread flour is recommended, but all-purpose flour can be used
• Store covered at room temperature for up to 2 days or refrigerate
Nutrition
You May Also Like
Double Chocolate Challah
I have made this twice. Once I substituted rose water for the cup,of water in the dough. The second time, I substituted pecans for pistachio because it is all I had. Beautiful and tasty both ways.
Love the rose water addition! you can also substitute the white chocolate for milk and pistachio for hazelnuts