Tasty Pistachio Puff Pastry Knots

The Pistachio Puff Pastry Knots recipe will definitely take your snack game up a notch. Say hello to these awesome snacks; they are light, filled with a sweet pistachio paste, and provide a balanced combination of crunchy and buttery goodness.

With just a handful of ingredients and minimal effort, you’ll have a treat that works for breakfast, a quick snack, or even dessert. Simply whip up the pistachio filling, twist the pastry into knots, and bake until golden brown. Anyone who loves a nutty, sweet bite will be all over these. So grab your pastry, and let's get “knotty” in the kitchen.

What Are Pistachio Puff Pastry Knots?

Pistachio puff pastry knots are bite-sized, flaky treats made from puff pastry and filled with a pistachio paste. The filling, made from ground pistachios, cinnamon, sugar, and butter, is spread between layers of puff pastry, which are then twisted into knot shapes and baked. The result? A crispy, buttery exterior with a rich and flavorful filling inside.

An interesting fact about Pistachios is that they were once considered a delicacy only for royalty. This recipe was originally inspired by Mediterranean and Middle Eastern desserts that often feature pistachios.

Pro Tips for The Best Pistachio Puff Pastry Knots

• Cold pastry will puff up better in the oven, so keep it chilled until you’re ready to use it.
• When twisting the strips into knots, handle the dough gently to prevent it from falling apart.
• Brushing your pastries with egg whites is an important step. This step gives the knots a glossy, golden finish, so don’t skip it.
• You can drizzle honey over the knots after baking for an extra layer of sweetness.

Can I Make These Knots Ahead of Time?

You sure can! Prepare the knots, store them in the fridge, and bake them just before serving to keep them fresh.

How Can I Store Any Leftovers?

Pistachio puff pastry knots can be stored in an airtight container at room temperature for up to two days. If you want them to last longer, refrigerate them for up to a week, though they may lose some crispiness. For best results, reheat them in the oven for a few minutes to restore their texture.

Why Should I Chill Puff Pastry Before Baking?

The answer is simple: Puff pastry is made by layering dough with butter. When the pastry is chilled, the butter stays firm. When the cold butter hits the hot oven, it releases steam, which causes the dough to puff up and create those beautiful, light layers. So, always keep your puff pastry cool before baking for the best results.

More Pistachio Goodness You Must Try!

Pistachio Tiramisu

Pistachio Donuts

Pistachio Cheesecake

Almond Pistachio Slice and Bake Cookies

Pistachio Baklava Cheesecake

Pistachio Pudding Cookies

How to Make Pistachio Puff Pastry Knots

Blend the pistachios, cinnamon, and sugar in a food processor until they form a coarse paste. Then, add softened butter and mix until smooth.

Unroll one sheet of puff pastry on a cutting board. Spread the pistachio paste evenly over the surface and add the second puff pastry sheet on top to sandwich the filling. Slice the layered pastry into strips using a sharp knife or pizza cutter.

Take each strip and twist it into the shape of a braid, then shape it into a donut-like circle.

Transfer the knots to a parchment-lined baking sheet. Brush the tops with egg white to give them a glossy finish.

Bake in a preheated oven at 190°C/374°F for 30 minutes or until golden brown. Let the knots cool slightly before drizzling with honey for an extra touch of sweetness. Then, gather them on a serving plate and watch them quickly disappear into your mouth.