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Roll To Pistachio Cream




White sugar

60 grams


30 grams

Type 00 wheat flour

30 grams


2 unit

Vanilla flavour

1 unit

Vanilla flavour

2 unit

Fresh cream

200 grams

Pistachio grain

to taste

Pistachio milk

50 mL

Pistachios, unsalted

30 grams

Desserts from Italy

Roll To Pistachio Cream

Roll To Pistachio Cream

vegetarian with gluten with eggs with lactose with nuts source of D vitamins

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Roll To Pistachio Cream

A roll for pistachio lovers with fresh and delicate taste.

Roll To Pistachio Cream step 1

step 1

First, prepare the cookie dough. Mount the eggs with the sugar until you get a swollen and foamy compound. Combine gently so as not to disassemble flour, maize and vanillin.

Roll To Pistachio Cream step 2

step 2

Place the mixture on a 35 x 24 cm (35 x 24 cm) coated paper baking tray and cook in a preheated oven at 200 ° for 7 minutes.

Roll To Pistachio Cream step 3

step 3

Bake it immediately, cover it with a sheet of oven paper and roll the cake. Cool and roll in a canvas.

Roll To Pistachio Cream step 4

step 4

Finely grind the pistachios. Mount the cream and gently incorporate the pistachio flour to make it unmounted.

Roll To Pistachio Cream step 5

step 5

Gently unscrew the cookie paste to prevent it from breaking and use a silicone brush to wet the entire surface with pistachio milk.

Roll To Pistachio Cream step 6

step 6

. Distribute evenly a piece of cream to the pistachio and roll. Place the roll in a tray and cover it with the remaining cream, then add a little bit to the final decoration.

Roll To Pistachio Cream step 7

step 7

Smear it with the silicone felt felt in the milk of pistachios. Distribute the pistachio grain on the entire roll and complete with a few creams of advanced cream.

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