Pistachio Twists

Originally a recipe from the 1960’s that was meant to be served with drinks for a St. Paddy’s day celebration. Personally, I think these are good for any occasion!

Original recipe makes 72 twists


1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
1/3 cup finely chopped shelled pistachios
kosher salt to taste

  • PREP

    15 mins

  • COOK

    15 mins


    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don’t touch.
  3. Bake in the preheated oven until browned, about 15 minutes.


Calories: 82 kcal
Carbohydrates: 6.5 g
Cholesterol: 0 mg
Fat: 5.7 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 52 mg