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Pistachio Cream Pastries Recipe

Pistachio Cream Pastries Recipe

Master these homemade pistachio cream pastries with our foolproof recipe featuring buttery puff pastry and a rich, nutty filling. The best combination of flaky layers and silky pistachio cream creates an impressive yet easy baking recipe that tastes like it came from a Parisian patisserie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
12 pastries
An overhead shot of perfectly golden pistachio cream pastries arranged on a vintage marble cake stand, with one pastry placed on its side to reveal the vibrant pale green pistachio filling. Soft natural light streams through a nearby window, highlighting the delicate layers of the flaky pastry and the tiny specks of real pistachio throughout the cream. Several whole pistachios are artfully scattered around the base of the stand, and a light dusting of powdered sugar creates a beautiful contrast against the warm golden tones of the baked pastry. A small copper espresso cup sits beside the arrangement, suggesting the perfect pairing for these sophisticated treats.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g all-butter puff pastry (store-bought or homemade)</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">15g pearl sugar or coarse sugar (for topping)</li> <li class="ingredients-single-item">10g powdered sugar (for dusting)</li> <li class="ingredients-sub-heading">For the pistachio cream:</li> <li class="ingredients-single-item">150g shelled pistachios, unsalted</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">100g unsalted butter, softened</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">30g all-purpose flour</li> <li class="ingredients-single-item">1/4 teaspoon almond extract (optional)</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Toast the pistachios in a dry pan over medium heat for 4-5 minutes until fragrant but not browned, or in an oven at 160°C for 8 minutes. Toasting enhances the natural oils and flavor of the nuts, giving your cream a more intense pistachio flavor. Allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Once cooled, place the pistachios in a food processor and pulse until very finely ground, almost to a paste consistency. Stop and scrape down the sides occasionally to ensure even grinding. Be careful not to over-process or you'll end up with pistachio butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture for a lighter texture in the finished cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. If the mixture looks slightly curdled, don't worry - it will come together when you add the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fold in the ground pistachios, flour, almond extract (if using), and salt until just combined. The almond extract enhances the nutty flavor of the pistachios without overwhelming them. Cover and refrigerate the pistachio cream for at least 30 minutes to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 200°C and line two baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry to about 3mm thickness. For consistent baking, try to maintain an even thickness throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cut the pastry into 12 rectangles, approximately 12cm x 8cm each. Transfer half of the rectangles to the prepared baking sheets - these will form the bases of your pastries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place about 1.5 tablespoons of the chilled pistachio cream in the center of each base rectangle, leaving a 1cm border around the edges. Don't overfill or the cream may leak during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the borders with beaten egg, which will act as a glue to seal the pastries. Place the remaining rectangles on top and gently press the edges with a fork to seal. The egg wash creates a tight seal that helps keep the filling contained. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Using a sharp knife, cut 2-3 small slits in the top of each pastry to allow steam to escape during baking. This prevents the pastries from becoming soggy and helps them puff up properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the tops with more beaten egg wash for a golden shine, then sprinkle with pearl or coarse sugar for a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 20-25 minutes until the pastries are puffed and deeply golden brown. The darker color indicates properly caramelized pastry, which delivers the best flavor and flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Once baked, transfer the pastries to a wire rack to cool for at least 15 minutes. The filling will be extremely hot right out of the oven and needs time to set. If you cut into them too soon, the cream will ooze out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Just before serving, dust lightly with powdered sugar for an elegant finish. These pastries are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days. You can briefly reheat them in a 160°C oven for 5 minutes to restore their crispness. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pistachio Cream Pastries Recipe?

The key ingredients include all-butter puff pastry, shelled pistachios, unsalted butter, eggs, sugar, flour, and optional almond extract. These combine to create flaky pastry shells with a rich, nutty pistachio cream filling dusted with powdered sugar.

How to cook Pistachio Cream Pastries at home?

Learn how to cook Pistachio Cream Pastries by first creating a pistachio cream with toasted ground nuts, butter and eggs. Roll out puff pastry, cut into rectangles, add the filling, seal the edges, brush with egg wash, and bake at 200°C for 20-25 minutes until golden and flaky. Dust with powdered sugar before serving.

Can I use ready-made pistachio paste instead of grinding my own pistachios?

Yes, you can substitute 150g of high-quality pistachio paste for the ground pistachios. This will save preparation time while still delivering excellent flavour. Reduce the sugar slightly (by about 20g) if your pistachio paste is already sweetened.

Why does my puff pastry leak filling when baking?

Leaking typically occurs if the edges aren't sealed properly or there's too much filling. Ensure you leave a 1cm border, use egg wash as "glue", press edges firmly with a fork, cut steam vents in the top, and chill the assembled pastries for 15 minutes before baking.

How can I achieve the most vibrant green colour in my pistachio cream?

For the most vibrant green colour, use raw unsalted pistachios with their skins removed. Blanching helps remove skins: boil for 1 minute, shock in ice water, then rub skins off. Avoid over-toasting, which can darken the nuts and reduce the bright green hue.

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Toasting enhances the natural oils and flavor of the nuts, giving your cream a more intense pistachio flavor. Allow to cool completely." }, { "@type": "HowToStep", "name": "Grind Pistachios", "text": "Once cooled, place the pistachios in a food processor and pulse until very finely ground, almost to a paste consistency. Stop and scrape down the sides occasionally to ensure even grinding. Be careful not to over-process or you'll end up with pistachio butter." }, { "@type": "HowToStep", "name": "Make Cream Base", "text": "In a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture for a lighter texture in the finished cream." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. If the mixture looks slightly curdled, don't worry - it will come together when you add the dry ingredients." }, { "@type": "HowToStep", "name": "Complete Pistachio Cream", "text": "Fold in the ground pistachios, flour, almond extract (if using), and salt until just combined. The almond extract enhances the nutty flavor of the pistachios without overwhelming them. Cover and refrigerate the pistachio cream for at least 30 minutes to firm up." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "Preheat your oven to 200°C and line two baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry to about 3mm thickness. For consistent baking, try to maintain an even thickness throughout." }, { "@type": "HowToStep", "name": "Cut Pastry", "text": "Cut the pastry into 12 rectangles, approximately 12cm x 8cm each. Transfer half of the rectangles to the prepared baking sheets - these will form the bases of your pastries." }, { "@type": "HowToStep", "name": "Add Filling", "text": "Place about 1.5 tablespoons of the chilled pistachio cream in the center of each base rectangle, leaving a 1cm border around the edges. Don't overfill or the cream may leak during baking." }, { "@type": "HowToStep", "name": "Seal Pastries", "text": "Brush the borders with beaten egg, which will act as a glue to seal the pastries. Place the remaining rectangles on top and gently press the edges with a fork to seal. The egg wash creates a tight seal that helps keep the filling contained." }, { "@type": "HowToStep", "name": "Vent Pastries", "text": "Using a sharp knife, cut 2-3 small slits in the top of each pastry to allow steam to escape during baking. This prevents the pastries from becoming soggy and helps them puff up properly." }, { "@type": "HowToStep", "name": "Finish Preparation", "text": "Brush the tops with more beaten egg wash for a golden shine, then sprinkle with pearl or coarse sugar for a delightful crunch and sparkle." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 20-25 minutes until the pastries are puffed and deeply golden brown. The darker color indicates properly caramelized pastry, which delivers the best flavor and flaky texture." }, { "@type": "HowToStep", "name": "Cool", "text": "Once baked, transfer the pastries to a wire rack to cool for at least 15 minutes. The filling will be extremely hot right out of the oven and needs time to set. If you cut into them too soon, the cream will ooze out." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, dust lightly with powdered sugar for an elegant finish. These pastries are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days. You can briefly reheat them in a 160°C oven for 5 minutes to restore their crispness." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elisa Moretti", "datePublished": "2024-04-01", "reviewBody": "These pastries are a revelation! The pistachio cream is so intensely flavorful and the pastry layers are perfectly flaky. My guests thought I had purchased them from a high-end bakery. Worth every minute of preparation!", "name": "Flavor explosion, worth the effort!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-03-28", "reviewBody": "I've been looking for ways to use my stash of imported pistachios and this recipe was perfect! The balance of nutty flavor against the buttery pastry is divine. I've already made them twice in one week!", "name": "Finally used my pistachio stash perfectly!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Papadopoulos", "datePublished": "2024-04-05", "reviewBody": "These pastries were the highlight of my brunch gathering! Everyone wanted the recipe. The instructions were clear and even though I was nervous about working with puff pastry, they turned out beautifully. That pistachio filling is absolutely divine!", "name": "Guests raved about these elegant treats!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-03-31", "reviewBody": "As someone who regularly visits France, I can confidently say these rival pastries I've had in Parisian bakeries. The contrast between the crisp exterior and the velvety filling is spot on. They're impressive to serve but not overly difficult to make.", "name": "Better than bakery versions!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-08", "reviewBody": "I was intimidated at first by the intermediate skill level, but the detailed instructions made it achievable. The perfect balance of crisp pastry and creamy filling won over my entire family. I'll definitely be making these for special occasions!", "name": "Perfect balance of crisp and creamy!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/pistachio-cream-pastries-recipe" }
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