Pistachio Puffs Recipe

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

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Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

  • 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
  1. 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.
  2. 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.
  3. 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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Reviews forPistachio Puffs

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maddbaker76 User ID: 4842903 28359
Reviewed Jun. 2, 2013

"These were delicious"

MY REVIEW
cynthiaelliott User ID: 1867504 68527
Reviewed Mar. 21, 2011

"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."

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