Pistachio Cream

Pistachio Cream

Toasted pistachios simmer into a silky, nutty spread perfect for toast or pastry.

Total 1 hr 45 min Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This pistachio cream turns shelled nuts into a rich, spreadable paste sweetened with sugar and rounded out with milk and a touch of butter. It works as a filling for croissants and cakes, a topping for gelato, or a simple spread for morning toast. The color and flavor come from real toasted pistachios, not artificial coloring.

Ingredients

  • 2 cups shelled raw pistachios
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon neutral vegetable oil
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract

Method

  1. Bring a medium pot of water to a boil, add the pistachios, and blanch for 2 minutes to loosen the skins.

  2. Drain the pistachios and rub them in a clean kitchen towel to remove the skins, discarding the skins.

  3. Spread the peeled pistachios on a sheet pan and toast in a 325°F oven for 8 to 10 minutes, until fragrant but not browned.

  4. Let the toasted pistachios cool for 10 minutes, then transfer to a food processor with the sugar and salt.

  5. Process the pistachios and sugar for 3 to 4 minutes, scraping down the sides occasionally, until a thick paste forms.

  6. With the processor running, drizzle in the vegetable oil and process another minute until smooth and glossy.

  7. In a small saucepan over medium-low heat, warm the milk, heavy cream, and butter, stirring until the butter melts, about 3 minutes.

  8. With the processor running, slowly pour in the warm milk mixture and vanilla, blending until fully combined and creamy.

  9. Transfer the pistachio cream to a clean jar and refrigerate for at least 1 hour to thicken before serving.

Rate this recipe

★ 4.8 (1)

Pistachio Cream

This pistachio cream turns shelled nuts into a rich, spreadable paste sweetened with sugar and rounded out with milk and a touch of butter. It works as a filling for croissants and cakes, a topping for gelato, or a simple spread for morning toast. The color and flavor come from real toasted pistachios, not artificial coloring.

1 hr 45 min 16 oz 165 cal

Ingredients

  • 2 cups shelled raw pistachios
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon neutral vegetable oil
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract

Method

  1. 1

    Bring a medium pot of water to a boil, add the pistachios, and blanch for 2 minutes to loosen the skins.

  2. 2

    Drain the pistachios and rub them in a clean kitchen towel to remove the skins, discarding the skins.

  3. 3

    Spread the peeled pistachios on a sheet pan and toast in a 325°F oven for 8 to 10 minutes, until fragrant but not browned.

  4. 4

    Let the toasted pistachios cool for 10 minutes, then transfer to a food processor with the sugar and salt.

  5. 5

    Process the pistachios and sugar for 3 to 4 minutes, scraping down the sides occasionally, until a thick paste forms.

  6. 6

    With the processor running, drizzle in the vegetable oil and process another minute until smooth and glossy.

  7. 7

    In a small saucepan over medium-low heat, warm the milk, heavy cream, and butter, stirring until the butter melts, about 3 minutes.

  8. 8

    With the processor running, slowly pour in the warm milk mixture and vanilla, blending until fully combined and creamy.

  9. 9

    Transfer the pistachio cream to a clean jar and refrigerate for at least 1 hour to thicken before serving.