Pistachio Rolls
These pistachio rolls are inspired by the viral Dubai chocolate bars, with a pastry twist. They come together with just 5 ingredients for the perfect sweet and flaky treat.
Servings: 8 rolls
Ingredients
- 1 puff pastry sheet
- ½ cup kataifi dough
- 1 tbsp unsalted butter
- ¼ cup pistachio cream
- 3 tbsp chocoalte chips
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Toast the Kataifi pastry. Melt 1/2 tablespoon of unsalted butter in a medium frying pan on medium heat and add the Kataifi pastry (Image 5). Break it up and stir often to toast. Toast until the pastry is golden (Image 6), remove it from the pan, and set it aside to cool.
- Unroll the sheet of puff pastry dough on a lightly floured surface. Make sure the dough has been thawed for a few minutes, but not too soft so that it isn't too difficult to work with.
- Spread the pistachio cream evenly on top of the puff pastry dough, leaving some space on the edges.
- Sprinkle the toasted Kataifi evenly on top of the pistachio cream. Sprinkle the chocolate chips evenly on top of the Kataifi.
- Carefully roll the dough into a tight log. Slice the log into 8 equal pieces and place the pieces on a parchment paper-lined pan. Brush the top of each pinwheel with either oil, milk, or an egg wash.
- Bake the rolls for 18 to 20 minutes, or until flaky and golden brown.
Notes
- Feel free to swap out the fillings for different flavor variations! Peanut butter, banana, and chocolate pair well for another great combo.
- Do not overfill the puff pastry with the toppings, as it will be difficult to roll up and slice into pieces. If some of the fillings start to fall out as you roll the dough into a log, try to tuck them back in or remove some of the fillings.
- Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
- Make sure to check on your rolls right at the 18-minute mark to make sure that they are not browning too quickly.
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