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Pistachio Cream Puffs

 Pistachio Cream Puffs
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.
4 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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 Facts: One cream puff (prepared with fat-free milk adn sugar-free pudding; calculated without confectioners' sugar) equals 175 calories,

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Pistachio Cream Puffs (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.