Heavenly Pistachio Cream Rolls That Elevate Your Baking Game
Delight in these Pistachio Cream Rolls, featuring fluffy brioche dough and a luscious pistachio cream filling, perfect for any occasion.
Equipment
- 9 x 13 inch baking pan
- Rolling Pin
- Serrated knife
- Spatula
- dental floss
Ingredients
For the Brioche Dough
- 1 batch Sicilian brioche dough This enriched dough lays the foundation for our fluffy rolls.
For the Filling
- 1 cup pistachio cream The star of the show; this nutty delight swirls into the dough.
- ½ cup chopped pistachios Adds crunch and elevates the flavor profile.
For the Topping
- ¼ cup melted butter A must for brushing for a golden-brown, glossy finish.
Instructions
How to Make Pistachio Cream Rolls
- Prepare the brioche dough until step #7, allowing it to rest for 3 hours.
- Grease a 9 x 13 inch pan with melted butter.
- Roll out the dough to achieve a rectangle shape, approximately 12 x 18 inches.
- Spread the pistachio cream evenly over the surface of the dough, leaving a one-inch border.
- Sprinkle ½ cup of chopped pistachios on top for extra crunch.
- Roll the dough tightly from the long edge nearest to you.
- Trim a small piece off both ends of the roll.
- Slice the roll into 12 pieces using a serrated knife or unwaxed dental floss.
- Arrange the rolls in the prepared baking pan and let them rest for 45 minutes to 1 hour.
- Brush the tops of each roll with melted butter.
- Preheat your oven to 350°F and bake the rolls for 25-30 minutes.
- Rest the rolls in the pan for 15 minutes before lifting them out to cool.
Notes
Optional: Add a drizzle of chocolate or a sprinkle of powdered sugar for an extra touch.