Pistachio Puff
Delight your taste buds with the exquisite Pistachio Puff, a flaky and buttery pastry filled with a luscious pistachio cream that’s irresistibly smooth and nutty. Perfect for an elegant dessert or a refined afternoon snack, this recipe combines the convenience of frozen puff pastry with a homemade pistachio filling crafted from finely ground pistachios, powdered sugar, and a touch of vanilla. Baked to golden perfection and finished with a delicate dusting of powdered sugar, these puffs are as visually stunning as they are delicious. With just 20 minutes of prep time, they’re a quick yet sophisticated treat that’s ideal for entertaining or satisfying your sweet tooth. Experience the magic of pistachios in this easy-to-make pastry delight!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 1 cup Shelled pistachios
- 0.5 cup Powdered sugar
- 0.25 cup Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 1 teaspoon Water
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the frozen puff pastry sheets according to the package instructions.
In a food processor, blend the shelled pistachios and powdered sugar until finely ground and well combined.
Add unsalted butter, heavy cream, and vanilla extract to the pistachio mixture in the food processor. Blend until smooth to create the pistachio cream filling.
Lightly flour a clean surface and roll out the puff pastry sheets to smooth the creases. Cut each sheet into 8 equal rectangles (for a total of 16 rectangles).
Place about 1 tablespoon of the pistachio cream filling in the center of half of the rectangles, leaving a small border around the edges.
Brush the edges of the filled rectangles with the egg wash (made by whisking the egg yolk and water together).
Place a second rectangle of puff pastry over the filling. Press the edges together gently and use a fork to crimp the edges and seal the puffs.
Arrange the sealed pistachio puffs on the prepared baking sheet, spacing them slightly apart.
Brush the tops of the puffs with the remaining egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and crispy.
Remove from the oven and let the pistachio puffs cool on a wire rack for about 10 minutes.
Dust the cooled puffs lightly with powdered sugar before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 84.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
