Flaky puff pastry twists filled with pistachio cream, decorated with blueberries, raspberries, and blackberries.
Desserts & Baking
Pistachio Cream Pastry Twists
Flaky puff pastry twists filled with silky pistachio cream and fresh berries.
- Cook
- 25 min
Ingredients
×
for the pastries
for the pistachio cream
to decorate
Directions
- 1
In a bowl, combine the mascarpone, sweetened condensed milk, and pistachio paste. Beat on medium speed for about 3 minutes until smooth and fluffy.
- 2
Cut the puff pastry into strips about 2 cm (¾ inch) wide. Twist two strips, join the ends, then roll into a spiral.
- 3
Brush with whipped egg.
- 4
Bake at 170°C (340°F) for 25 minutes, or until golden brown.
- 5
Let the pastries cool completely. Pipe or spoon the pistachio cream on top, then decorate with fresh blueberries, raspberries, and blackberries.
- 6
Finish with a light dusting of powdered sugar.
Filed underDesserts & Baking
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