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Gourmet Pistachio Cream Rolls

Fluffy brioche rolls filled with nutty pistachio paste, topped with pistachio cream and a floral rosewater glaze.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: French Inspired, Middle Eastern Fusion
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 2.25 tsp instant yeast 1 packet
  • 1 cup whole milk warm
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 tsp salt
  • 2 eggs large
Filling
  • 1 cup shelled pistachios unsalted
  • 0.5 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 0.25 tsp almond extract
Topping & Glaze
  • 0.5 cup pistachio cream store-bought or homemade
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 0.5 tsp rosewater optional

Equipment

  • Stand Mixer
  • 9x13 Baking Pan
  • Food processor
  • Rolling pin

Method
 

  1. Mix warm milk, sugar, and yeast in a bowl. Let sit 5 mins until foamy.
  2. Add eggs, salt, and flour. Mix until combined, then knead in butter gradually.
  3. Knead dough for 8-10 minutes until smooth. Let rise in a warm place for 1-1.5 hours.
  4. Pulse pistachios in food processor. Mix with butter and sugar to make filling paste.
  5. Roll dough into a 12x18 inch rectangle. Spread filling evenly. Roll into a log.
  6. Cut into 12 rolls using dental floss. Place in pan and let rise again for 30-45 mins.
  7. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
  8. Whisk glaze ingredients. Spread pistachio cream on warm rolls, then drizzle with glaze.

Notes

If you cannot find pistachio cream for the topping, you can make a simple glaze and top with extra chopped nuts. These are best served warm.