Pistachio Rolls with Freeze-Dried Strawberry

22 minutes

easy

18 rolls

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! 

pistachio rolls

Pistachio Spread

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.

pistachio rolls

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.

pistachio rolls

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.

WARNING NOTE!

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.

pistachio rolls

Storage

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

pistachio rolls

Pistachio Rolls with Dried Strawberry

Pistachio Rolls with Dried Strawberry is an easy breezy bite made with flaky dough, pistachio paste and dry strawberry simply rolled up and baked in no time.
5 from 38 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert, Snack
Cuisine: Fusion
Keyword: butternut squash, desset, easy, pistachios, puff pastry dough, strawberry
Servings: 18 rolls
Calories: 139kcal
Author: Marie Breton

Ingredients

  • 1 pre-done puff pastry dough rectangular
  • 200 g pistachio spread
  • 6 g freeze-dried strawberry
  • 2 tbsp pistachios

Instructions

  • 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.

Video

Nutrition

Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 34mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
Nutrition Facts
Pistachio Rolls with Dried Strawberry
Amount per Serving
Calories
139
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
34
mg
1
%
Potassium
 
127
mg
4
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
46
IU
1
%
Vitamin C
 
5
mg
6
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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3 from 2 Reviews

2 Comments

  • Lily

    5 stars
    These were amazing! Tasted great and love the red and green color. Would be perfect for Christmas too!

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