Pistachio Puff Recipes

PISTACHIO CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs., In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.

PISTACHIO TWISTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don't touch.
• Bake in the preheated oven until browned, about 15 minutes.

PISTACHIO FLUFF RECIPE

Steps:

• In a large bowl combine the whipped topping, pistachio pudding, marshmallows, and pineapple.
• Cover the bowl with plastic wrap and chill for at least an hour. (Can be chilled up to 48 hours prior to serving.)
• When you are ready to serve, top with additional whipped topping and sprinkle with chopped pistachio. (If you are like my grandma, you add one maraschino cherry on top!)

PISTACHIO PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. , Add 1 egg at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. , Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs.

PISTACHIO PUFF

Steps:

• Mix one small box of dry pudding mix, pineapple and nuts (if using) together.
• Add marshmallows and cool whip.
• Put in a pretty, clear serving bowl.
• Refrigerate for several hours before serving.

PISTACHIO CREAM PUFFS

Steps:

• Add all ingredients into a medium sized bowl, then mash together with a spatula or your fingers until an uniform looking dough forms.
• Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8" thick (Try to make it into a perfect rectangle, as it makes cutting out the circles easier later). Place into the freezer for at least 30 minutes, while you make the choux.
• Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½" tip.
• In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.
• Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorportated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice "V" shape off the paddle, it is ready. If the batter still looks thick and does not form a nice "V" then add another egg. Dough should be thick and very sticky, but also shiny and smooth.
• Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine equal 2" rounds per baking sheet (about 18 total).
• Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.
• Place into the 475°F oven, for exactly 1 minute then immediately turn the oven off. After 9 minutes, turn the oven back on to 350°F, and bake for an additional 10 minutes. Rotate pans and bake for another 10 minutes, or until the cream puffs are puffed (~ 30 minutes of total baking time). To ensure the cream puffs are finished, remove one of the oven and check if it deflates within 45 seconds - if it deflates they are not finished.
• When done, turn the oven off, and crack the oven 1/3 way open. Allow cream puffs to cool for 30-45 minutes in the cracked oven. Then, remove from oven and allow to cool completely before filling.
• Place chopped white chocolate into a medium size mixing bowl, then set aside.
• Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth.
• Add the pistachio paste, then whisk again until smooth. Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.
• When cooled, place the ganache into your stand mixer fitted with the whisk attachment. Whip the ganache until stiff peaks have formed.
• (Optional) For added texture, fold in some finely ground pistachios (you can grind these yourself with you food processor).
• Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag fitted with a star tip, fill each cream puff with whipped chocolate ganache. Then place the top back on and dust with confectioners sugar. Enjoy immediately or keep in the fridge until ready to serve.

PISTACHIO CREAM PUFFS

Steps:

• Allow puff pastry to full thaw until it is cool and workable.
• Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
• Slice puff pastry into 9 even squares per sheet.
• Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
• Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.
• Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.
• After each puff pastry square is separated, layer the bottom with 2 tablespoons of instant pistachio pudding.
• Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.

HONEY PISTACHIO PUFFS

Steps:

• Lay the puff pastry sheet on the work surface on parchment paper. Cut 16 discs using a 3-inch cookie cutter.
• Line a baking tray with parchment paper, transfer the pastry discs on it and bake for 20 minutes at 400⁰F/200⁰C.
• Coat them with honey and pistachio. Serve them garnished with chocolate syrup.

CHOCOLATE PISTACHIO PROFITEROLES RECIPE (VIDEO)

Steps:

• Preheat the oven to 425F. Line 2 large baking sheets with silicone mats or parchment paper. Prepare the pate a choux dough first. Combine the water, salt and butter in a medium-sized saucepan. Cook over medium-high heat until the butter is melted and the mixture comes up to a simmer.
• Add the flour all at once and stir with a spatula. Mix the flour in until a dough ball forms and pulls away from the sides; about 1 minute. Remove the dough from the heat and allow it to cool for 15 to 20 minutes until the dough is lukewarm.
• Begin adding one egg at a time, mixing well after each addition. Transfer the dough into a large pastry bag tipped with a large, round tip. Pack the dough into the bag without air pockets. Pipe equal sized dollops onto the prepared baking sheets, spacing about 1 1/2 inches apart.
• Bake the profiteroles at 425F for 10 minutes, then reduce the oven temperature down to 375F and continue baking for 35 to 38 minutes, until the cream puffs are a rich, golden brown color. Do not open the oven door during the baking process!! Once the profiteroles are done, remove them from the oven and cool them completely on a wire rack.
• Meanwhile, prepare the pistachio filling. Place the pistachios and 3/4 cup Irish cream into a food processor. Pulse for 3 to 4 minutes, scrapping down the sides occasionally, until a fine paste forms.
• In a mixing bowl, combine the softened butter and cream cheese. Whisk for 5 to 6 minutes, until the butter and cheese are fluffy; scrape down the sides often. Add the vanilla, salt, pistachio paste and additional Irish cream. Whisk again for a few minutes. Add the confectioner's sugar last and mix again for a few minutes until the filling is fluffy. Scrap down the sides of the mixing bowl often.
• To assemble the cream puffs: punch a hole into the bottom of each profiteroles using a knife or a filling tip such as Wilton tip #230. Transfer the pistachio filling into a large pastry bag and pipe each profiterole full of cream; pipe until a bit of cream starts to come out to ensure that they are full.
• To garnish the cream puffs, melt the chocolate melts then dip each cream puff into the chocolate, then place back onto a wire rack. Sprinkle each puff with crush pistachios.
• If not serving within a few hours, place the cream puffs into air tight containers and into the refrigerator. Remove about 30 minutes before enjoying to allow the cream to soften.

PEAR AND PISTACHIO PUFF PASTRY TARTLETS

Steps:

• Combine pear halves and 1 cup dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring wine to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes. Set glaze aside.
• Finely grind 2/3 cup unsalted pistachios and sugar in processor. Add unsalted butter and egg; blend just until filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and refrigerate. Cover glaze and let stand at room temperature.)
• Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring. Transfer pastries to baking sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and keep frozen).
• Preheat oven to 375°F. Bake pastries 10 minutes, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350°F.
• Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake until pastries are golden brown, about 20 minutes. Cool pastries at least 30 minutes and up to 1 hour. Brush pears with glaze. Sprinkle chopped pistachios around pears. Garnish with fresh mint leaves and serve.

CHERRY, COCONUT, AND PISTACHIO PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
• Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
• Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
• Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
• Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
• Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
• Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.