Mini Matcha Pistachio Rolls

Mini Matcha Pistachio Rolls

One of the easiest desserts you'll ever make because it's only 3 ingredients: puff pastry, chopped pistachios and my Pistachio Matcha Crema made in collaboration with Chef Joey D. It's vegan, all-natural, gluten-free, crafted in Melbourne and made with love.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 8

Ingredients:

Rolls:

• 2 sheets frozen puff pastry, lightly thawed
• 1/2 cup Pistachio Matcha Crema
• 4 tbsp chopped pistachios

Optional Frosting:

• 1 cup vanilla coconut yoghurt
• 3 tbsp Pistachio Matcha Crema

Garnish:

• matcha, for dusting

Preparations:

1. Preheat the oven to 200°C and line a large baking tray with baking paper.


2. Lightly dust a surface with flour and lay down flat a sheet of puff pastry. Spread half of the Pistachio Matcha Crema over the sheet and top with half of the chopped pistachios.


3. Gently roll the puff pastry vertically from one side to the other and press the border to seal the roll. Using a sharp bread knife or string, cut the roll into 8 evenly-sized rolls.


4. Repeat steps 2 and 3 for the other piece of puff pastry with the remaining Pistachio Matcha Crema and chopped pistachios.


5. Line the rolls on the baking tray and bake in the oven for 20 to 25 minutes, or until the rolls have puffed and are golden on top. Transfer to a wire cooling rack and allow to cool for 5 minutes.


6. If adding the frosting, mix together the coconut yoghurt and Pistachio Matcha Crema until well combined. Frost the rolls and finish with a dusting of matcha.

Watch the video: https://www.youtube.com/embed/jwNE4E7U6XM

Source URL: https://chloeevegan.com/recipe/mini-matcha-pistachio-rolls/

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