Pistachio Cream Puff Pastry Twists Recipe

Introduction

Pistachio Cream Puff Pastry Twists are a delightful treat combining flaky, buttery puff pastry with rich, nutty pistachio cream. These elegant twists are perfect for a coffee break or as a light dessert to impress your guests.

Ingredients

• 2 sheets puff pastry, thawed but still cold to the touch
• 1 cup pistachio cream (use between ¾ cup and 1 cup depending on desired filling thickness)
• Powdered sugar for dusting
• 1 egg mixed with 1 tbsp water for the egg wash
• Flour for dusting the work surface

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
2. Step 2: On a lightly floured surface, gently unroll one puff pastry sheet. Lightly roll it to seal any folds and flatten it slightly.
3. Step 3: Spread the pistachio cream evenly over the flattened puff pastry.
4. Step 4: Take the second puff pastry sheet and repeat the rolling step, then place it on top of the first sheet with the pistachio cream.
5. Step 5: Cut the layered dough into strips about one inch wide. Twist each strip gently and place them on the prepared baking sheet.
6. Step 6: Whisk the egg and water together in a small bowl. Brush this egg wash over each twist to give them a golden color when baked.
7. Step 7: Bake for 13–20 minutes until the twists are golden brown. The baking time varies depending on the thickness of your twists.
8. Step 8: Remove from oven and let cool for at least 10 minutes. Once cooled, dust generously with powdered sugar before serving.

Tips & Variations

• For easy handling, keep the puff pastry cold until right before you work with it to prevent sticking or tearing.
• Swap pistachio cream with almond or hazelnut cream for a different nutty flavor.
• Use a serrated knife for cleaner cuts when slicing the pastry strips.
• Serve these twists warm or at room temperature for best texture and flavor.

Storage

Store the pistachio cream twists in an airtight container at room temperature for up to one week. Allow them to cool completely before storing to maintain crispness. To refresh, warm briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works perfectly. Just be sure to thaw it in the refrigerator until it’s thawed but still cold to the touch before using.

How do I prevent the twists from getting soggy?

Make sure the puff pastry is rolled tightly and the pistachio cream is spread evenly but not too thick. Baking them until golden brown also helps maintain crispness, and cooling completely before dusting with powdered sugar prevents moisture buildup.

Pistachio Cream Puff Pastry Twists Recipe

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★★★★★

4.6 from 83 reviews

These Pistachio Cream Puff Pastry Twists are delicate, flaky, and generously filled with smooth pistachio cream. Featuring a golden, crispy exterior with a rich and creamy center, they’re perfect for an elegant dessert or a delightful afternoon treat. Dust them with powdered sugar for a beautiful finishing touch.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 puff pastry twists 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Pastry

• 2 sheets puff pastry, thawed but still cold to the touch
• Flour, for dusting the work surface

Filling

• 1 cup pistachio cream (adjust between ¾ cup and 1 cup depending on desired thickness)

Egg Wash

• 1 egg
• 1 tbsp water

For finishing

• Powdered sugar, for dusting

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray to prevent sticking.
2. Prepare First Pastry Sheet: Gently unroll one sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal any folds and flatten it slightly, ensuring an even surface for the filling.
3. Spread Pistachio Cream: Evenly spread the pistachio cream over the flattened puff pastry sheet, distributing it close to the edges but leaving a slight margin.
4. Layer Second Pastry Sheet: Repeat the rolling process with the second puff pastry sheet to flatten and seal folds. Carefully place it over the pistachio cream-covered pastry sheet, creating a layered effect.
5. Cut and Twist: Using a sharp knife or pizza cutter, cut the layered pastry into approximately one-inch-wide strips. Take each strip and twist it gently, then place the twisted strips evenly spaced on the prepared baking sheet.
6. Apply Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush this wash generously over each pastry twist to give them a shiny, golden finish after baking.
7. Bake: Bake the puff pastry twists in the preheated oven for 13 to 20 minutes, or until the twists are puffed up and golden brown. Baking time may vary depending on thickness, so keep an eye on them.
8. Cool and Dust: Once baked, remove the twists from the oven and allow them to cool on the baking sheet for at least 10 minutes to set. After cooling, dust them generously with powdered sugar for an elegant finish.

Notes

• Store the twists in an airtight container at room temperature for up to one week, maintaining their freshness.
• Ensure the twists have cooled completely before dusting with powdered sugar to prevent melting and clumping.
• You can adjust the amount of pistachio cream based on how thick and creamy you prefer the filling.

Keywords: Pistachio Cream, Puff Pastry, Pastry Twists, Dessert, Sweet Pastry, Easy Dessert, Cream Filled Pastry