This Rhubarb Pistachio Cream Strudel idea is a lovely gift of tome of the ingredients. A friend surprised me with a jar of pistachio cream. As a lover of all things pistachio, I was saving it for something special. Well, the day has arrived. Indulge your taste buds with this heavenly dessert recipe. It combines firstly, the tangy goodness of rhubarb. Secondly, the nutty flavor of pistachios. Thirdly, the creamy texture of a strudel.
I look forward to rhubarb season all year. Consequently, I cannot wait to create rhubarb recipes. In anticipation, I collect ideas all year long.
A Harmonious Blend of Flavors:
The Rhubarb Pistachio Cream Strudel tantalizes the palate with its unique combination of flavors. The vibrant tartness of rhubarb complements the rich and nutty notes of pistachios. The puff pastry acts as a canvas, wrapping the flavors together in a culinary symphony.
A Feast for Your Senses:
The visual appeal of the Rhubarb Pistachio Cream Strudel is undeniable. As you slice through the crispy, golden pastry, you’re greeted by a luscious filling bursting with vibrant rhubarb pieces. In addition, the smooth and sweet pistachio cream provides the perfect balance.
Rhubarb Pistachio Cream Strudel is Sweet-Tart Experience:
Rhubarb, known for its tangy profile, adds a delightful twist to the strudel. Its slightly sour notes balance by a touch of sweetness. As a result, creating a mouthwatering experience. The interplay between the tartness of the rhubarb and the sweet creaminess of the filling is a match made in dessert heaven.
Nutty Delights :
Pistachios bring crunch and flavor to the Rhubarb Pistachio Cream Strudel. Sprinkle them inside and out. Their distinctive taste especially adds depth and complexity. Consequently, with every bite, you taste the contrast between the flaky pastry, smooth sweet cream, and the nutty surprise of pistachios.
This dessert’s unique combination of flavors is the perfect balance between sweet and tart. Therefore, I encourage you to embark on a mouthwatering journey with every bite of this delectable treat.
Rhubarb Pistachio Cream Strudel
Ingredients
Strudel:
- 4 cups chopped rhubarb
- 1/4 cup sugar
- 1 puff pastry sheet thawed
- flour for rolling out the puff pastry
- 1/3 cup pistachio cream
- 1/4 cup roughly chopped raw pistachios
- 1 tablespoon breadcrumbs
- 1 tablespoon melted butter
Glaze:
- 1 cup powdered sugar
- 2 tablespoons pistachio syrup*
- 2 tablespoons chopped pistachios
Instructions
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Preheat the oven to 400 F.
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Line a large sheet-an with parchment paper.
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Toss the rhubarb and sugar in a bowl and set aside for 10 minutes.
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Roll out the puff pastry sheet into a long rectangle on a floured surface. Transfer to the baking sheet.
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Spread the pistachio cream lengthwise on half of the puff pastry sheet leaving a 1/4 inch frame on the 3 edges.
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Sprinkle the chopped pistachios over the cream
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Sprinkle breadcrumbs on the other side of the puff pastry sheet.
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Drain the rhubarb and distribute on top of the breadcrumbs leaving a 1/4-inch frame on the 3 edges.
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Fold in half placing the pistachio cream side over the rhubarb side.
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Seal the edges with your fingers and gently roll it over until the seam is on the bottom.
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Brush the melted butter over the top.
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Bake 30 minutes.
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Let cool 15 minutes. Carefully transfer to a wire rack and place it back over the parchment lined baking sheet.
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Let cool completely.
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Whisk together the powdered sugar and pistachio syrup.
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Pour the glaze over the top of the strudel.
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Sprinkle with chopped pistachios.
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When the glaze has hardened, cut and serve.
Recipe Notes
*You can substitute water or milk for the syrup.
Loving Ruhbarb Season? Here are more recipes:
Rhubarb Mint Frosé
Rhubarb Goat Cheese Flammkuchen
Strawberry Rhubarb Hazelnut Streusel Tart
Baked Chicken Wings in Rhubarb Thyme Sauce
Strawberry Rhubarb Streusel Muffins
