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Pistachio Cream Puffs Recipe

Pistachio Cream Puffs Recipe photo by Taste of Home

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Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season.

This recipe is:

Diabetic Friendly

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Pistachio Cream Puffs Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

1/4 cup water
2 tablespoons butter
1/8 teaspoon salt
1/4 cup all-purpose flour
1 egg
2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
Confectioners' sugar

Directions

In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny.
Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired. Yield: 4 servings.

Nutritional Analysis: One cream puff (prepared with fat-free milk adn sugar-free pudding; calculated without confectioners' sugar) equals 175 calories, 7 g fat (4 g saturated fat), 71 mg cholesterol, 625 mg sodium, 20 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fat-free milk.

Originally published as Pistachio Cream Puffs in Quick Cooking November/December 2004, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pistachio Cream Puffs

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Reviewed on Dec. 19, 2012 by nagg1979

the puffs were easy to make but hard to cut - they were very flat and the tops were pieces ... im not sure if it was because i tried to multiply the recipe but the filling was like soup and should have probably set for at least an hour if not over night. when i did multiply it - i should have ended up with 24 puffs and only got about 18 and the filling was about 15 times too much .. i am not sure if there are some tricks i missed here but according to the directions i was very disappointed - i will say they tasted great- though i had to serve them with a spoon .

Reviewed on Jun. 22, 2011 by BakinGymnast

Very delicious and very simple to make! You can use ny kind of pudding mix for the filling- I used sugar-free vanilla pudding and added some Cool Whip to make it creamier.