Pistachio Cream Puffs Dessert

Why I love these Pistachio Cream Puffs
Puff Pastry Tips
How to Make Pistachio Cream Puffs
More Tasty Puff Pastry Desserts
Pistachio Cream Puffs

Pistachio Cream Puffs on a white table with a white cake stand.

If you love desserts made with pudding and real whipped cream, these cream puffs are ideal! They are similar to Napoleons, but thanks to the nature of the easy to bake puff pastry, and whipped cream, we thought Pistachio Cream Puffs would be more fitting.

Regardless, these pretty pastel green pastries are totally perfect for your next event, potluck, or holiday celebration!

Why I love these Pistachio Cream Puffs

I love these so much because they are easy to make, and I am all about easy desserts! While I do have a cream puff recipe on the site, these are short cut style pastries that use instant pudding, heavy whipping cream, powdered sugar, and frozen puff pastry dough.

Plus, did I mention how delicious they are? Like, holy wow! If you love pistachio-flavored treats, these are for you! They can be made in the morning, and refrigerated for later in the day!

Making cream puffs- a collage of 4 images that show the stage of the ingredients, cut dough, and baked dough.

Ingredients

Puff pastry– One 17.25 box is all you will need!

Heavy whipping cream or whipped topping- 16 ounces works well for this dessert.

Powdered sugar- This fine sugar will sweeten your real whipped cream and provide a sweet dusting for your puff pastry which is not naturally sweet.

Vanilla extract- This provides the whipped cream with a nice taste.

Instant Pistachio Pudding- You can find this in the baking aisle by JELL-O. They are available in 3.4 ounce boxes and require two cups of cold milk to prepare. Whole milk works best in my opinion.

Puff Pastry Tips

Frozen puff pastry is a baking lifesaver. I love working with it for both sweet and savory desserts, but there is a trick to using it.

Do not refrigerate your puff pastry as this can ruin the baking process. Only thaw it from the freezer on the day you plan on baking with it.

When thawing your puff pastry you can take the paper package out of the box. Remove both sheets from the paper package and unfold once just thawed.

You do not want to over thaw which will cause the dough to be warm, sticky, and floppy. It is best to unwrap the dough (in 3 quarters) and cut when it is still slightly firm using a pizza slicer.

To slice, place one sheet of pastry on a large cutting board and unwrap. Remove any paper pieces. Try to cut slices evenly into 9 total squares.

I used a large oven-size baking sheet lined with parchment paper. Since puff pastry does not really spread (they rise upwards) you can line them about 1/2 inch apart.

I bake mine for 13-15 minutes each at 400 degrees Fahrenheit which produces a fluffy, golden brown pastry shell.

Allow the pastry to cool for 5 minutes before gently pulling it apart into two halves.

How to Make Pistachio Cream Puffs

Heavy whipping cream on a stand mixer whisk attachment. Someone is holding it up.

Once whipped cream is made (see recipe card below), add it to a piping bag. I used a large star tip and had to refill my bag multiple times.

Pistachio pudding on puff pastry squares on a white cake stand.

I added about 2 tablespoons of pistachio pudding per puff. Then, I piped on a swirl of prepared whipped cream on each.

Puff pastry cream puffs with the tops off. They are on a white cake stand.

Then, I carefully topped the pastries with the top puff square, and sprinkled them with a dusting of powdered sugar.

If you are looking for a tasty pastry-style dessert, these Pistachio Cream Puffs are perfect! Made with easy to find

Substitutions

Milk- You can use any milk you prefer. I find whole milk firms up the most.

Pudding- You can really change the pudding to any you prefer. It will change the dessert, but these work well with fresh fruit too. Try these Raspberry Lemon Napoleons.

Cherries- These taste so good with chopped, and drained maraschino cherries mixed into the pudding. You can also layer 3-4 inside the squares.

Pistachio puffs assembled on a white cake stand.

Storing

These cannot successfully be frozen as a whole dessert. They can however be made in the morning for up to 24 hour consumption. The dough will stay crisp for 24 hours, but starts to get soggy after that. To store in the refrigerator, add puffs in a single-layer to a baking sheet. Cover with multiple layers of plastic wrap and refrigerate. Keep cool until eating since these are made with real whipped cream.

Pistachio pudding cream puff on a white cake stand.

Pistachio pudding puffs on a white cake stand.

More Tasty Puff Pastry Desserts

Peaches & Cream Dessert Sweet peach pie filling is nestled between sweet, fresh real cream, and two buttery and flaky puff pastry halves. This peaches and cream dessert is a quick and delicious bakery-quality summer dessert that is practically fool-proof. Go to this recipe

Peaches & Cream Pastries on a wire rack.

Raspberry Chocolate Cream Puffs A deliciously flaky puff pastry featuring real whipped cream, fresh raspberries and chocolate drizzle. Go to this recipe

Chocolate and Raspberries Cream Puffs1

Easy 20 Minute Cream Puff Recipe A very quick and easy mini cream puff with real whipped cream you can make with little baking skills in just 20 minutes. Go to this recipe

easy-snowflake-cream-puffs

Iced Pumpkin Turnovers Pumpkin Puff Pastry Turnovers are a delicious twist on a classic. Made with puff pastry, cinnamon, sugar, and pumpkin puree they are the perfect way to celebrate the season! They’re quick and easy to make, and they have all of the delicious flavors that you love in your favorite pumpkin pie without any of the hassle! Go to this recipe

Pumpkin Puff Pastries on a white plate with a real pumpkin.

Pistachio puffs assembled on a white cake stand.

Pistachio Cream Puffs

If you are looking for a tasty pastry-style dessert, these Pistachio Cream Puffs are perfect! Made with easy to find ingredients, there is no fussing with pastry dough, or complicated ingredients. Your guests will love these pretty green desserts. Course DessertCuisine AmericanKeyword Cream puff recipe, green dessert, green pastry, pistachio cream puff, pistachio puffs, St. Patricks Dessert Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutes Servings 18 puffs Calories 281cal Author Amy Desrosiers Cost $8

Equipment

stand mixer
Pizza Cutter
parchment paper
Large Baking Sheet
Piping Bag
large star tip

Ingredients

17.3 ounces puff pastry dough I used Pepperidge Farms frozen puff pastry dough
3.4 ounces pistachio pudding mix
2 cups whole milk *to prepare pudding
16 ounces heavy whipping cream
4 tablespoons powdered sugar divided

Instructions

Allow puff pastry to full thaw until it is cool and workable.

Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.

Slice puff pastry into 9 even squares per sheet.

Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.

Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.

Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.

After each puff pastry square is separated, layer the bottom with 2 tablespoons of instant pistachio pudding.

Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.