Pistachio Cream New York Roll

These indulgent New York-style rolls feature crisp, laminated pastry filled with luscious Eastanbul Turkish Pistachio Cream and topped with a glossy pistachio drizzle. A rich, nutty treat that blends Parisian patisserie with Turkish pistachio decadence.

Chef’s Tip: For an ultra-smooth finish, slightly warm the pistachio cream before piping.

Ingredients

• 1 sheet puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• 1/2 cup Eastanbul Pistachio Cream (plus extra for topping)
• 1/4 cup white chocolate, melted
• 2 tbsp crushed pistachios
• 1 tbsp powdered sugar (optional, for garnish)

• Butter or oil spray (for greasing tins)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin or use a silicone mold.
2. Cut puff pastry into long strips, roll tightly into snail shapes, and press into molds to create the iconic New York roll shape.
3. Brush the tops with egg wash. Bake for 20–25 minutes or until golden and puffed. Let cool completely.
4. Using a piping bag, fill the center of each roll with Eastanbul Turkish Pistachio Cream.
5. Drizzle melted white chocolate over the tops and finish with a swirl of pistachio cream.
6. Sprinkle with crushed pistachios and a dusting of powdered sugar before serving.

Recipe Products

Eastanbul Turkish Pistachio Cream

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Eastanbul Turkish Pistachio Cream

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Eastanbul Dried & Chopped Kataifi , 1.1lb

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Eastanbul Tahini

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