Slow Cooker

Pistachio Twists


  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1egg white, beaten
  • ⅓ cup finely chopped shelled pistachios
  • kosher salt to taste
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.


  • Step 2

    Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don’t touch.

  • Step 3

    Bake in the preheated oven until browned, about 15 minutes.

  • Cook's Note

    If you prefer to use pie crust instead of the puff pastry, bake at 425 degrees F (220 degrees C)for about 10 minutes or until lightly browned.


    Try this recipe with Wonderful Pistachios No Shells, a good source of plant protein and fiber that’s perfect for everyday snacking.

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