PISTACHIO PASTRIES, quick sweets made with puff pastry and sponge cake to make in little time, simple and delicious, a sweet treat after lunch or dinner, perfect for Sunday.
Delicious pistachio pastries, they are simple sweets made with puff pastry and sponge cake like the classic Neapolitan pastry but without the cream and alchermes.
The recipe for pistachio pastries is very simple, but if you don’t have time to make the sponge cake, which is very quick by the way, you can use ladyfingers or pavesini instead.
A very simple and delicious sweet that your guests will surely love, you can also prepare a nice cake instead of the single-serving version.
If you don’t like pistachio paste, you can use Nutella or jam for a lighter dessert, or if you don’t like chocolate or spreadable cream.
Follow me in the kitchen today for pistachio pastries!
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 puff pastry
- 5.3 oz pistachio paste
- 3.4 fl oz milk (approximately)
- 2 eggs
- 2.1 oz all-purpose flour
- 2.1 oz sugar
- 1 1/2 teaspoon baking powder
Preparation
Beat the eggs with the sugar until creamy, gradually add the sifted flour with the baking powder.
Pour the mixture onto a baking sheet lined with parchment paper, forming a rectangle slightly larger than the puff pastry.
Bake in a preheated oven at 392°F for 7 minutes, then remove from oven, remove the paper and let cool, do not turn off the oven.
Cut the puff pastry into 18 pieces, prick with a fork, sprinkle with sugar and bake, cook for 15 minutes then remove from oven and let cool.
Trim the edges of the sponge cake and cut it into 18 pieces.
Fill the puff pastry with pistachio paste and soak the sponge cake pieces with milk.
Place a piece of sponge cake on half of the puff pastries and pair with the other puff pastries.
Decorate with chopped nuts and dust with powdered sugar.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
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