There’s something irresistible about the subtle sweetness and nutty richness of pistachios. Whether sprinkled over baklava or churned into gelato, pistachios elevate any dessert into something memorable. But when you pair pistachio cream with flaky pastry, you create a showstopping indulgence that feels like it came straight from a French pâtisserie.

Enter the Pistachio Cream Filled Pastry Rolls—a treat that’s as elegant as it is comforting. Imagine golden pastry spirals wrapped around luscious pistachio cream, dusted lightly with powdered sugar, and served warm with coffee or tea. These rolls are a perfect fusion of buttery, crisp pastry and smooth, nutty filling.

In this recipe, you’ll learn how to make them from scratch, along with tips to get the filling silky, the pastry flaky, and the final presentation bakery-worthy.

Why Pistachio Cream Is So Special

Pistachio cream isn’t just ground nuts—it’s a velvety paste made with roasted pistachios, sugar, and sometimes a splash of milk or cream. It has a rich, nutty depth with a naturally sweet, earthy profile that pairs beautifully with pastries.

Unlike almond cream or chocolate ganache, pistachio cream is less common, which makes it feel luxurious. When piped inside rolls, it becomes the star of the show.

Ingredients

2 sheets puff pastry (thawed, store-bought or homemade)
1 cup shelled pistachios (unsalted, roasted)
1/2 cup granulated sugar
2 tbsp butter (softened)
1/4 cup heavy cream
1/2 tsp vanilla extract
1/4 tsp salt
1 egg (for egg wash)
Powdered sugar (for dusting)

Instructions

Prepare the Pistachio Cream
- Blend pistachios and sugar in a food processor until finely ground.
- Add butter, cream, vanilla, and salt. Blend until smooth and creamy. Set aside.
Roll Out the Pastry
- On a lightly floured surface, roll puff pastry sheets to smooth edges.
- Cut into rectangles (about 4×6 inches).
Fill the Rolls
- Place a spoonful of pistachio cream along one edge of each rectangle.
- Roll tightly into a log, sealing the seam with a bit of water.
Egg Wash & Bake
- Place rolls seam-side down on a baking sheet lined with parchment.
- Brush with beaten egg.
- Bake at 375°F (190°C) for 20–22 minutes until puffed and golden.
Finish & Serve
- Cool slightly, dust with powdered sugar, and serve warm.

Serving Ideas

Pair with espresso or cappuccino for a European-style breakfast.
Serve alongside fresh fruit and cream for a brunch platter.
Drizzle with white chocolate for a festive twist.

Tips for Success

Use unsalted pistachios to control sweetness.
If pistachio cream feels too thick, add a splash of milk.
Don’t overfill rolls—just enough to swirl inside without leaking.

Variations

Chocolate Pistachio Rolls – Add a line of dark chocolate chips with the cream before rolling.
Rose Pistachio Rolls – Add a drop of rosewater to the cream for a Middle Eastern flair.
Mini Rolls – Make bite-sized versions for dessert platters.

Conclusion

Pistachio Cream Filled Pastry Rolls are more than a recipe—they’re a celebration of textures and flavors. With flaky pastry layers encasing rich pistachio cream, they offer a balance of indulgence and refinement. Perfect for parties, holidays, or simply treating yourself, these pastries turn everyday baking into an unforgettable experience.