Pistachio Cream Cups
No-bake Pistachio Cream Cups made with puff pastry, pistachio butter, and rose flavor—easy, elegant, egg-free dessert in 10 minutes.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Pistachio Cream Cups
- Puff pastry shells, store-bought or homemade
- 1/4 cup cream cheese, softened
- 1–2 tablespoons icing sugar, or to taste
- 2 tablespoons pistachio butter
- A few drops of rose water or rose extract
- 1/8 cup roasted pistachios
- Dried rose petals for garnish
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
If using shelled pistachios, remove the shells and grind them into a coarse powder using a mortar and pestle. Set aside. In a small bowl, add the softened cream cheese, icing sugar, and pistachio butter.
- 2
Mix until smooth and creamy. Add a few drops of rose water and 1 tablespoon of the coarsely powdered pistachios. Mix well and chill for 30 minutes.
- 3
Transfer the pistachio cream into a piping bag fitted with a round or star tip. Pipe the mixture into the cooled puff pastry shells.
- 4
Top each cup with sliced pistachios, garnish with dried rose petals, and sprinkle some of the remaining coarse pistachio powder on top. Deliciously nutty, lightly floral, and perfect for parties or festive treats are ready. Chill them for 10–15 minutes, or serve immediately.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
ENJOY THIS RECIPE.