Rating: 4.5 stars 4.6
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
36
Yield:
72 twists
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • 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.

  • Bake in the preheated oven until browned, about 15 minutes.

Cook's Note

If you prefer to use pie crust instead of the puff pastry, bake at 425 degrees F (220 degrees C) for about 10 minutes or until lightly browned.

Nutrition Facts

82 calories; protein 1.3g; carbohydrates 6.5g; fat 5.7g; sodium 51.6mg. Full Nutrition
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