Pistachio Puffs Recipe

Pistachio Puffs Recipe photo by Taste of Home

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Our Home Economists added an Irish touch to these traditional dessert treats—with mouthwatering results! The old-fashioned pastry mixes up quickly before baking. Then a smooth green filling of whipped cream and pistachio pudding fills the round shells easily —thanks to a simple instant mix.—Taste of Home Test Kitchen

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Pistachio Puffs Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

Ingredients

1 cup water
1/2 cup butter, softened
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 package (3.4 ounces) instant pistachio pudding mix
1-3/4 cups whipped topping

Directions

In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
Add eggs one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs. Yield: about 2 dozen.

Originally published as Pistachio Puffs in Country Woman March/April 1999, p20

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Pistachio Puffs

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Reviewed on Jun. 02, 2013 by maddbaker76

These were delicious

Reviewed on Mar. 21, 2011 by cynthiaelliott

these puffs taste very good however, something went wrong. They rose really good in the oven but when I slit them open on the cooling rack they went flat. I actually tried them again but the same thing happened. what did I do wrong? or was it a flaw in the recipe? Also there was too much filling, probably because the puffs were so flat that I could not get much filling in. I've tried the recipe twice, and still has some filling left over. I will try again to use up the remaining filling.