Back to Pistachio Cream Puffs

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pistachio Cream Puffs Recipe

Pistachio Cream Puffs Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Pistachio Cream Puffs

Sort By :
MY REVIEW
nagg1979
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
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."

Loading Image

Wine Pairings

Sweet White Wine

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