Puffed pistachio torciglioni


CategoryDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 Two rolls of puff pastry rectangular format
 A jar of cream with pistachio 200 g Pistì
 Caster sugar qb
 An egg
  Grain of pistachio qb.
1

Unroll the first rectangle of puff pastrywell spread the cream of pistachio, cover with the second roll, matching it perfectly.

2

3

Using a pastry cutter, cut horizontally into strips of about 1.5 cm each, roll them on themselves to form a twist and place on a baking tray covered with baking paper.

4

5

Using a small brush, brush with egg and sprinkle with caster sugar, followed by granulated sugar.

6

7

Bake in a preheated ventilated oven at 180° for about 20 minutes until the torciglioni are golden brown, then take out of the oven and serve warm, but they are also delicious cold.

Ingredients

 Two rolls of puff pastry rectangular format
 A jar of cream with pistachio 200 g Pistì
 Caster sugar qb
 An egg
  Grain of pistachio qb.

Directions

1

Unroll the first rectangle of puff pastrywell spread the cream of pistachio, cover with the second roll, matching it perfectly.

2

3

Using a pastry cutter, cut horizontally into strips of about 1.5 cm each, roll them on themselves to form a twist and place on a baking tray covered with baking paper.

4

5

Using a small brush, brush with egg and sprinkle with caster sugar, followed by granulated sugar.

6

7

Bake in a preheated ventilated oven at 180° for about 20 minutes until the torciglioni are golden brown, then take out of the oven and serve warm, but they are also delicious cold.

Torciglioni sfogliati al pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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