Pistachio filling

Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!

Pistachio cream is dreamy, pastry cream filling flavored with pistachio. Use it for zeppole di San Giuseppe, donuts, in meringues and more.

Add a Sicilian touch to your day with chef Filippo La Mantia's pistachio cream recipe.

Crispy and light cannoli shells filled with Pistachio Ricotta Filling. These Pistachio Cannoli are my favorites!

This pistachio dacquoise cake is the queen of all pistachio dessert recipes. Dacquoise cakes are French desserts made with nuts, this version is made with ground pistachio nuts. It's a light and chewy pistachio cake with incredible texture, with a pistachio buttercream filling. The French buttercream frosting is made with pistachio paste. If you're looking for fancy desserts, this is one of the best dessert recipes. And the pistachio filling can be used as frostings, toppings and fillings.

I LOVE anything pistachio flavoured. Recently I've been seeing a lot of videos of pistachio croissants, I knew that I immediately needed to try one....

Indulge in the delightful flavor of homemade pistachio pastry cream! This easy-to-make cream is perfect for filling pastries, layering in cakes, or piping into sweet rolls. With the rich taste of pistachio paste and a hint of white chocolate, this creamy filling will elevate your desserts to a whole new level. Try it today and treat yourself to a nutty, creamy experience!

Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!

Sweet, smooth, nutty, and easy homemade pistachio paste. Cheaper and more flavorful than store-bought! Perfect for gift-giving!

Crispy, flaky, homemade cannoli shells filled with creamy pistachio filling.