Pistachio Twists

Pistachio Twists

5
slmcm 6

"Originally a recipe from the 1960's that was meant to be served with drinks for a St. Paddy's day celebration. Personally, I think these are good for any occasion!"

Ingredients 30 m {{adjustedServings}} servings 82 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don't touch.
  3. Bake in the preheated oven until browned, about 15 minutes.
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Footnotes

  • Cook's Note
  • If you prefer to use piecrust instead of the puffed pastry bake at 425 degrees F (220 degrees C) for about 10 minutes or until lightly browned.
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Reviews 5

  1. 9 Ratings

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ALH
3/23/2011

I really love this recipe, it is so simple and easy. Sometimes for a slightly sweet touch I melt together some butter and honey, and brush the twists just before I take them out of the oven.

Laurie
9/15/2011

Well, I completely forgot to get the puff pastry at Shop Rite BUT I had Grands rolls from Pillsbury. Took them out of the can, rolled them out and proceeded as the recipe suggests. Cut into strips but did not twist. They were AWESOME! ! ! Also, if you buy the pre-shelled pistachios, you don't need any more salt. Bravo!

abapplez
5/18/2011

So simple, easy and fast but so good! Great combo of flavors and textures with the flaky puff pastry and crunchy pistachios/kosher salt. The only thing I did different was to just leave the twists the length of the pastry (didn't cut into 3" strips) and leave the nuts chopped a little larger. Simplicity at it's best. Thanks for sharing!