Pistachio Cream Puffs Recipe

Pistachio Cream Puffs Recipe

  • 1/4 cup water
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 egg
  • 2 cups cold milk
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • confectioners' sugar
  1. 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.
  2. Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 degrees F 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.
  3. 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.
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