Are you scrolling through TikTok and Instagram? If so, you've probably caught a glimpse of these perfect, golden tubes. They look like they came from the finest Parisian pastry shop, they're crunchy enough to be pure ASMR, and they're made... in a pan!
Today we have a recipe for Pistachio-Stuffed Shortbread Rolls that's taking the internet by storm. It's the perfect way to use up leftover egg whites (Zero Waste!) from baking doughnuts or making homemade mayonnaise.
But be warned – the tube is just the packaging. The real magic happens inside.
Crispy on the outside, crispy on the inside!
For the filling we chose our limited edition cream: PISTACHIO CRUNCHY Cream No Added Sugar from Good Noot .
Why is this choice crucial?
-
Double Crunch: The crunch of the wafer roll combines with the crunch of nut pieces in the cream. The texture is pure gold!
-
Flavor balance: The sweetness of the tube perfectly complements the dry, intense flavor of pistachios without unnecessary sugar.
-
Convenience: You can mix it with pudding for a lighter version or use it solo for a deluxe version.
Recipe for Pistachio Crispy Rolls
Prepare a frying pan and something round to roll it with (e.g., the handle of a wooden spoon). Let's get started!
Ingredients (for about 10 tubes):
-
Cake:
-
1 egg white
-
25g powdered sugar
-
A pinch of salt
-
25g wheat flour
-
3g potato starch (for extra crunch!)
-
25ml of oil
-
-
Filling:
-
200g vanilla protein pudding (thick!)
-
80g PISTACHIO CRUNCHY No Added Sugar Cream from Good Noot
-
Optional: chopped pistachios for decorating the edges
-
Preparation method:
-
Perfect peaks: Beat the egg whites with a pinch of salt and powdered sugar. The peaks don't have to be stiff like meringue, but they should be thick, white, and shiny.
-
Combining: Add the sifted dry ingredients (flour and starch) to the foam. Beat briefly until smooth. Finally, add the oil and beat briefly again to incorporate the batter.
-
Frying (technique is important!): Heat a non-stick pan over very low heat . This is key – the dough must not burn before it hardens.
-
Shaping: Pour a small spoonful of batter into the center of the pan. Using quick, firm movements (e.g., the back of a spoon), spread it into a thin, round pancake. Fry until the base is completely browned and crispy.
-
Rolling: Remove the pancake from the pan (or do it in the pan if you're good at it) and, while it's hot, quickly roll it around the handle of a wooden spoon or measuring cup.
-
Note: Do this carefully, the dough is hot! After a while, the tube will cool down and harden – then gently slide it off "forms ".
-
-
Cream: In a bowl, combine the vanilla pudding and Pistachio Crunchy cream. No Added Sugar . Transfer the mixture to a pastry bag.
-
Filling: Fill the cooled tubes with the cream. You can sprinkle the ends with chopped pistachios.
IMPORTANT TIP – read before you eat!
You have two serving options, depending on when you plan to eat dessert:
Option " EAT NOW " : If using a pudding mix, serve the wafers and eat them immediately . The moisture from the pudding will soften the wafer quickly.
Option FOR LATER : Want the rolls to stay super crunchy for longer? Skip the pudding! Fill them with just Pistachio Crunchy Sugar-Free Cream . The fat in the cream won't dissolve the rolls as quickly, and the flavor will be even more pistachio-y!
Happy munching!
Want to get this effect?
The key to the taste is our cream with nut pieces.
Order PISTACHIO CRUNCHY No Added Sugar here or another cream from the Good Noot nut family and join the viral madness!
