There's something uniquely enchanting about the flavor of pistachio. It's nutty, subtly sweet, and has a beautiful, vibrant color that makes any dessert feel special. These Creamy Pistachio-Stuffed Pastries are a true testament to that. They take the delicate, flaky layers of puff pastry and fill them with a rich, velvety pistachio cream, creating a treat that is both elegant and absolutely irresistible.

This recipe is a masterclass in simple indulgence. The filling is a dream—a smooth, decadent blend of pistachios and cream cheese. When baked, the pastry puffs up into a golden, crispy shell, while the filling becomes warm and gooey. A drizzle of a simple glaze adds the perfect finishing touch, making these pastries a show-stopping dessert that you will crave again and again.

Creamy Pistachio-Stuffed Pastries

You’ll Crave Again!

Yields: 8 pastries

Prep time: 20 minutes

Cook time: 20-25 minutes

Ingredients

  • For the Pistachio Cream Filling:

    • 4 ounces cream cheese, softened

    • ½ cup finely ground unsalted pistachios

    • ¼ cup powdered sugar

    • 2 tablespoons milk

    • ½ teaspoon vanilla extract

    • ⅛ teaspoon almond extract (optional)

  • For the Pastries:

    • 1 sheet frozen puff pastry (from a 14-ounce box), thawed

    • 1 large egg, for egg wash

  • For the Glaze (Optional):

    • ¼ cup powdered sugar

    • 1 tablespoon milk

Instructions

1. Make the Pistachio Cream Filling

  1. In a medium bowl, use a fork or a hand mixer to beat the softened cream cheese until it is completely smooth.

  2. Stir in the ground pistachios, powdered sugar, milk, vanilla extract, and almond extract (if using). Mix until the filling is smooth and well combined. Set aside.

2. Prepare the Pastry

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Roll and Cut: Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out to an approximate 10x12-inch rectangle. Cut the pastry into 8 equal rectangles (about 5x3 inches each).

  3. Prepare Egg Wash: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash.

3. Assemble the Pastries

  1. Spoon Filling: Place a heaping tablespoon of the pistachio cream filling onto the center of four of the pastry rectangles.

  2. Top: Place the remaining four pastry rectangles on top of the filling, aligning the edges.

  3. Seal and Vent: Use a fork to press down firmly around the edges of each pastry to seal them. Use a small knife to cut a few vent slits into the top of each pastry.

  4. Egg Wash: Brush the top of each pastry with the egg wash.

4. Bake and Glaze

  1. Bake: Bake for 20-25 minutes, or until the pastries are golden brown and puffed up.

  2. Make Glaze (Optional): While the pastries are baking, whisk together the powdered sugar and milk for the glaze in a small bowl.

  3. Cool and Glaze: Let the pastries cool on a wire rack for a few minutes. While they are still warm, drizzle the glaze over the top.

  4. Serve the pastries warm or at room temperature.

Pro-Tips for a Perfect Pastry

  • Keep It Cold: Puff pastry works best when it's cold. Work quickly to cut and fill the pastries to prevent the butter from melting.

  • Don't Overfill: A heaping tablespoon of filling is enough. Overfilling the pastries will cause the filling to ooze out and make the pastry soggy.

  • The Right Pistachios: Use finely ground pistachios, which you can make yourself in a food processor. Make sure they are unsalted.

  • Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature. This is essential for a smooth, lump-free filling.

  • Freeze for Later: You can assemble the pastries and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When you're ready to bake, place them on a baking sheet and add a few extra minutes to the baking time.