DELICIOUS PISTACHIO Neapolitan Sweets easy and quick, delicious and tasty recipe, typical recipe with shortcrust pastry filled with cream and ricotta.
The delicious pistachio treats are perfect desserts to serve after lunch or dinner, they are quick to prepare and are a pleasure to eat, they were very well received by everyone.
The recipe for the delicious pistachio treats is very simple but not very cheap given the cost of flour, but I only used 20 g, of course, you can add more if you prefer.
Obviously, they can be filled in other ways, but the typical ones are with hazelnut, or excellent with chocolate or ricotta and pear.
Follow me in the kitchen today there are Neapolitan delicious pistachio treats!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Energy 651.07 (Kcal)
- Carbohydrates 61.63 (g) of which sugars 30.30 (g)
- Proteins 13.79 (g)
- Fat 40.35 (g) of which saturated 13.70 (g)of which unsaturated 7.78 (g)
- Fibers 2.28 (g)
- Sodium 68.37 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1/2 stick butter
- 1/4 cup sugar
- 1/4 cup pistachio flour
- 1/2 cup heavy cream, 35% fat
- 1 tablespoon pistachio paste
- 1/2 cup ricotta
- 1/4 cup sugar
Preparation
Prepare the shortcrust pastry by pouring the flour into the processor with a pinch of salt.
Add the sugar, egg, and pieces of butter, mix well.
Dust the surface with flour and roll it out to a thickness of 1/8 inch and cut out 18 discs of 2 inches or 3 inches.
Place the discs on a baking sheet lined with parchment paper and bake in a preheated ventilated oven at 356°F for 10 minutes.
Remove from oven and let cool.
Put the cream with the ricotta and sugar in a bowl and mix with an electric whisk.
Work to firm up then add the pistachio paste and work again for about a minute.
Fill half of the cookies with the filling and close with the other half.
Decorate with pistachio crumbs.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
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