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Pistachio Pastry Swirls

Pistachio Pastry swirls placed in a plate, along with a spoon of pistachio at the side

Pistachio and puff pastry are a natural match, and this recipe from Pamela Higgins turns that pairing into a batch of golden swirls perfect for morning tea or a quick dessert. A ready-rolled sheet of puff pastry is spread with a smooth pistachio and soft cheese filling, sweetened with Natvia Gut Activation Sweetener instead of sugar, then twisted into spirals and baked until golden. They come together with barely any hands-on time and are best enjoyed still warm from the oven.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 5 to 6

Ingredients:

  • 1 x roll puff pastry
  • 3 tablespoons pistachio cream
  • 1 tablespoon Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 tablespoon soft cheese
  • 1 egg, beaten

Methods:

  1. Roll out the puff pastry roll onto a flat surface.
  2. Mix together the pistachio cream, Natvia and soft cheese until smooth, then spread this over the whole pastry sheet.
  3. Fold over the longest side of the rectangle and press down to flatten. Cut strips about 5cm thick along the longest length, then twist each one well and swirl it around to create a twisted circle. Place on a lined baking tray.
  4. Brush the beaten egg over each one. This should make 5 to 6 swirls. Bake at 180C for 15 minutes until golden.
  5. Leave to cool a little, then enjoy while still warm.
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