The puff pastry flowers with pistachio cream are super quick to prepare and look so spectacular they seem straight from a patisserie.
A simple dessert made with few ingredients and flower-shaped cookie cutters; if you want to buy them, you can find the purchase link among the tools.
The puff pastry flowers with pistachio cream have a refined appearance and are perfect for your special occasions, like birthday parties or, given the season, your children’s First Communion.
Perfect as a Mother’s Day gift—beautifully packaged they will be much appreciated!
The puff pastry flowers with pistachio cream are covered with lots of almond bits, delicate in appearance and delicious in taste—an irresistible treat!
Of course you can replace the pistachio cream with whatever you prefer, like hazelnut cream, coffee cream or others… the result will still be great.
Below I leave you other quick recipes to make with puff pastry that will delight your palate! :-p
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll of rectangular puff pastry
- 7 oz mascarpone (about 3/4 cup)
- 3 tbsp pistachio cream
- 2.5 tbsp powdered sugar
- to taste chopped almonds
- to taste powdered sugar for dusting
Tools
- Cookie cutters
- Piping bags
Steps
Unroll the puff pastry and use the flower-shaped cutter to cut out the pastry.
After creating the flowers, use the tip of a piping bag to cut a hole in the center of each flower.
Dip a food brush in water and brush the flower lightly, then place another flower on top, aligning the petals. Repeat to create three-layer flowers.
Also moisten the top layer so the chopped almonds will stick.
Bake at 356°F for about 20–25 minutes until fully golden.
While the cookies bake, prepare the cream by putting the mascarpone and powdered sugar in a bowl and mixing.
Add the pistachio cream and combine the two ingredients.
Store the cream in the fridge.
When the cookies are baked, let them cool.
Once cooled, you can proceed: cut the cookies in half.
Fill the cookies using a piping bag with a star tip, then cover with the other half.
Give a light dusting of powdered sugar and serve with a nice cup of coffee!
The puff pastry flowers with pistachio cream are perfect to finish a Sunday lunch. Two crisp pastry layers enclose a melting center that will win you over at the first bite and they will disappear quickly, so I recommend making plenty!
