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Pistachio Puffs

 Pistachio Puffs
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
24 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.