Pistachio Rolls with Freeze-Dried Strawberry
Pistachios spread, and freeze-dried strawberries rolled up into a puff pastry make these delectable Pistachio Rolls. Made quickly with only a few ingredients, this special dessert or snack will impress!
These Pistachio Rolls with Freeze-Dried Strawberries are a true treat for the senses. Their irresistible combination of textures and flavours will leave everyone craving for more. An absolute hit! If you haven’t tasted pistachio spread yet, it’s Nutella on steroids! You won’t be able to stop yourself. The strawberry’s acidity will help balance all that nutty sweetness—the perfect bite to impress the crowd. This recipe contains under five ingredients and is done in 15 minutes, so a pretty easy, breezy recipe too!
Pistachios are my favourite nuts, but there aren’t many recipes, except the baklavas. The spread I’m using is bought online, but they sell it in Italian shops, like EAtaly, and especially this crunchy type is unbelievably yummy! It’s got the same consistency as peanut butter but with the colour and taste of pistachio. Could you imagine? Simply perfection. I used the whole 200g pot for this recipe, and yes, these spreads cost a lot, so be sure to keep an eye on them while puffing up in the oven… don’t make my mistake of cooking them one minute too long.
Freeze-Dried vs. Drying Strawberry
You can use freeze-dried or simply dried strawberries; the main difference is the freezing one will retain all the fruit’s nutrients and bright colour. But frankly, both would be great in this recipe; buy those in the baby section at the supermarket; a baby pack is sufficient. It’s important to know the colour will fade in the oven but not the taste, so to keep them pretty, I suggest keeping a bit of the powdered strawberry to put on top in the end, giving this nice contrasting colour to the green pistachio.
The Spiral Form
Some call them palmier, others palm heart or elephant ears. These puff pastry bites are simple to achieve, but you must be quick with this kind of pastry, even if it’s a pre-made dough. It’s filled with butter and can melt in no time, so always keep the dough in the fridge until you need it, then right in the oven. Use your sharpest knife to cut through the dough; it will flatten but don’t worry, the puff pastry will magically puff right back in the oven.
If you intend to make these, watch them closely in the oven since the pistachio spread can burn quickly. The dough should be cooked until lightly golden, not too dark. This recipe is ultra-easy but requires perfect timing on the cooking side.
For the ultimate experience, it’s recommended to enjoy puff pastry on the day it was baked, savouring its delightful crunchiness. But if you need to store it, you can keep it in an airtight container at room temperature for a maximum of one or two days, though be aware that its texture may alter slightly during that time. Whatever you do, avoid refrigerating the rolls.
Other Sweet Bites
- The Best Swedish Cinnamon Buns
- Mini Raspberry Yogurt Muffins
- Heart Strawberry & White Chocolate Cookies
- 1 pre-done puff pastry dough rectangular
- 200 g pistachio spread
- 6 g freeze-dried strawberry
- 2 tbsp pistachios
- Open up the pre-done puff pastry dough on a cutting board.
- Spread the pistachio cream and sprinkle with most powdered strawberries (keep a little for decoration).
- Roll up the sheet from the shorter side until the middle, and do the same with the other side.
- Cut into 1cm with thin, sharp knife (small finger size) slices.
- Add to parchemin covered backing rack and cook at 180°C (350°F) for 12-13 minutes.