Pistachio Cream Puffs Recipe

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Pistachio Cream Puffs Recipe
Pistachio Cream Puffs Recipe photo by Taste of Home
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Pistachio Cream Puffs Recipe

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4 2 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

1 each: 175 calories, 7g fat (4g saturated fat), 71mg cholesterol, 625mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fat-free milk.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pistachio Cream Puffs in Quick Cooking November/December 2004, p56

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MY REVIEW
nagg1979 User ID: 7045776 153591
Reviewed Dec. 19, 2012

"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 ."

MY REVIEW
BakinGymnast User ID: 5767825 149099
Reviewed Jun. 22, 2011

"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."

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