I saw this recipe on Instagram and was immediately inspired ✨. The idea of making puff pastry triangles filled with pistachio cream won me over, and, as always, I decided to remake it a bit in my own way, in a homemade version. My triangles, as you can see from the photos, are not perfect or geometrically identical, but that’s the beauty of homemade recipes: the imperfection that tells the passion of those who cook.
However, the result, apart from the not perfect shape sorry, was surprising: the crispiness of the pastry outside, the softness of the cream inside, and especially the contrast of flavors given by the raspberries that I love, truly irresistible. Their slight acidity perfectly complements the enveloping sweetness of the pistachio cream, mascarpone and cream, creating a curious, delicious dessert capable of surprising everyone with simplicity. A recipe I would remake a thousand times!
Of course, we can fill the crunchy puff pastry triangles not only with pistachio cream but with custard the classic one, and even chocolate, just cream with seasonal fruit mix and much more!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Sweet and quick puff pastry ideas:
- Difficulty: Easy
- Cost: Low
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (preferably round)
- as needed granulated sugar
- 250 g mascarpone
- 2 tbsp powdered sugar
- 1 cup heavy cream, 35% fat
- 2/3 oz pistachio cream (a heaping tablespoon)
Tools
- Knives
- Piping bags
Steps
Unroll the round puff pastry, brush with a little water and fold one half over the other half.
Cut into many triangles, first in half, then half of the halves, and again in half each half, thus obtaining 8 double wedges.
Arrange them on a baking sheet lined with parchment paper and sprinkle with a little granulated sugar.
Bake the puff pastry wedges at 392°F for about 15-20 minutes or until they are golden and puffed up.
Let the puff pastry triangle treats cool completely.
While they cool, prepare the filling cream by mixing mascarpone, pistachio cream, powdered sugar, and heavy cream.
Mix and whip with an electric mixer until you have a smooth, homogeneous, and especially delicious cream!
Now that the triangles are cool, carefully cut them in half, then after placing the cream in the piping bag, fill them, and then place on the mix with pistachios, some fresh raspberries washed and patted dry with paper towels.
Finish preparing the puff pastry triangles filled with pistachio with a generous dusting of powdered sugar.
SAYING BETWEEN US now you just have to open your mouth and bite into these delights!!!!!!!!!!!!!!!
Enjoy your meal! Annalisa
