Dessert Recipes

Pistachio Cream Puffs

Pistachio Cream PuffsInstant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With…

Pistachio Cream Puffs

Pistachio Cream Puffs


1/4 cup water 2 tablespoons butter 1/8 teaspoon salt 1/4 cup all-purpose flour 1 egg 2 cups cold milk 1 package (3.4 ounces) instant pistachio pudding mix Confectioners’ sugar


In a small saucepan, bring the water, butter and salt to a boil.

Add flour all at once; stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes.

Add egg; beat well.

Continue beating until mixture is smooth and shiny.

Drop by rounded 1/4 cupfuls 3 in.

apart onto a greased baking sheet.

Bake at 400° for 25-30 minutes or until golden brown.

Remove to a wire rack.

Immediately split the puffs open; remove tops and set aside.

Discard the soft dough from inside.

Cool puffs.

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In a bowl, whisk milk and pudding mix for 2 minutes.

Let stand for 2 minutes or until soft-set.

Just before serving, fill cream puffs and replace tops.

Dust with confectioners’ sugar if desired.

Nutrition Facts 1 each:

  • 175 calories, 7g fat (4g saturated fat), 71mg cholesterol, 625mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 7g protein.

Diabetic exchanges; 1 starch, 1 fat, 1/2 fat-free milk.

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