Description
Crisp golden pastry layered with silky pistachio cream and fluffy vanilla topping.
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup pistachio paste (or pistachio cream spread)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 egg (for egg wash)
- 2 tbsp crushed pistachios
- Extra powdered sugar for dusting
Instructions
- Roll out puff pastry and cut into rectangles. Place on lined baking sheet.
- Brush with egg wash and bake at 375°F (190°C) for 15–18 minutes until golden and puffed. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until firm peaks form.
- Slice pastries horizontally to create a top and bottom layer.
- Pipe or spread a thick layer of pistachio cream on the bottom half.
- Pipe whipped cream decoratively over pistachio layer.
- Replace tops, dust with powdered sugar, and sprinkle crushed pistachios over the cream.
Notes
- Ensure the puff pastry is fully cooled before adding the cream layers.
- For a richer flavor, use high-quality pistachio paste.
- These pastries are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg