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Pistachio cream is easy to make homemade and more economical than purchased jars. This is a key ingredient in Dubai pistachio chocolate bars!
Pistachio cream, also known in Italian asย crema diย pistacchio, is a sweet spread that has captured the hearts of food lovers globally. Given how important pistachios are in Lebanese and Middle Eastern cuisines, it’s fun to know how to make the cream and use it in lots of ways, especially the viral Dubai Chocolate Bar. The cream is such a luxurious concoction bringing the deep nuttiness of pistachios with a just-sweet-enough flavor. I always feel like anything pistachio flavored, be it cakes or cookies or otherwise, does not allow real pistachio flavor to shine through. But with pistachio cream, you really get to the heart of pistachio flavor and goodness.
The Best Way to Make Homemade Pistachio Cream
Making homemade pistachio cream might seem daunting at first, but with the right ingredients and tools, you can easily do it. It’s fun and also a little more economical than purchased jars. A good food processor is crucial, capable of breaking down the nuts to achieve the fairly smooth texture akin to pistachio butter or Italian pistachio paste.
Start with raw unsalted pistachios (Sicilian pistachios are wonderful, as are Turkish pistachios and Persian pistachios–but any you can find will work). Do not toast them–we’re after bright pistachio green color. If you want the brightest color possible, you’ll need to remove their papery skin, which can be done by quickly blanching them in boiling water, then thoroughly drying (8 hours or more) and then rubbing them in a clean kitchen towel.
Note that without commercial equipment, homemade pistachio spread will not be quite as smooth or have the same silky texture as the jarred pistachio products you buy. But that’s not a drawback especially when you use it in the Dubai pistachio chocolate bar, where it is combined with toasted kataifi.
Ingredient Notes
- Pistachios – be sure they are raw, unsalted. You can add salt to the mix but generally raw pistachios come unsalted.
- Neutral Oil. Use a mild vegetable or seed oil, mild olive oil, or avocado oil- Many suggest avoiding added oils like palm oil for a cleaner taste and healthier result. Avoid coconut oil, which solidifies at room temperature.
- Milk Powder – To achieve a creamy consistency without the need for cream, milk powder is an excellent addition.
- Optional: Almond Extract or Melted White Chocolate – Both options can introduce a different flavor profile, creating an almond paste-like taste or added sweetness. Many recipes call for melted white chocolate to give body to the pistachio cream; my recipe relies solely on the pistachios and other ingredients.
Uses and Storage
Once your pistachio cream is ready, stored it in an airtight container at room temperature or in the fridge for extended shelf life. You can then eat the pistachio cream as it is, on fruit, toast, or biscuits, or in other recipes like my Dubai Chocolate Bar recipe, which is a fun viral recipe that makes a very delicious bar full of flavor and textural contrast.
You can also use it in Pistachio Gelato as a base or mix-in for full pistachio flavor. Spread a layer of pistachio cream inside your croissants or buttered biscuit for a fabulous breakfast pastry. You can incorporate this sweet spread into pastry cream for รฉclairs, or use it as a filling for thumbprint cookies, baklava nests, or homemade cannoli. And, believe it or not, the almost savory note of pistachio cream pairs wonderfully with cheese boards.
Pistachio Cream Recipe
Equipment
Ingredients
- 1 1/2 cups raw pistachios
- 1/4 teaspoon fine sea salt
- 1 cup confectioners' sugar
- 1/4 cup powdered milk
- 1/2 cup neutral oil
Instructions
- In a food processor, pulverize the pistchios until they are as finely ground as possible.
- Scrape down the bowl. Add the sea salt, confectioners' sugar, and powdered milk. Process until fully combined.
- With the processor running, slowly add the oil until a smooth paste forms. Transfer the pistachio cream to an airtight container until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
