Pistachio Desserts Are the Flavor of the Year: 16 Dreamy Treats Everyone Will Beg You to Make

Pistachio desserts are having their biggest moment ever, and once you taste one you will understand why. That soft green color, the buttery, slightly salty nut flavor and the creamy spreads made from it have jumped from viral chocolate bars to coffee shop menus to stuffed cookies on every recipe site this fall. The good news is that you do not need a fancy bakery to join in. Here are 16 dreamy treats you can make at home, from gooey cookies and cinnamon rolls to old world classics like baklava, knafeh and cannoli, plus a few easy no-bake ideas for busy weeknights. Grab a bag of shelled pistachios, a jar of pistachio cream and get ready, because everyone at the table is going to ask for the recipe..

Chocolate Pistachio-Stuffed Cookies With a Molten Green Center

This is the cookie that started the whole craze in a lot of kitchens. A thick, bakery style chocolate chip dough wraps around a frozen spoonful of pistachio cream, so when you break it open warm, a glossy green river slides out. Delish just put chocolate pistachio-stuffed cookies on its front page, and one bite explains why. Freeze the filling first so it stays in the middle, and finish each cookie with flaky salt..

You will need: 1 cup softened butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 3/4 cups flour, 1 tsp baking soda, 1 tsp salt, 2 cups dark chocolate chunks, 1 cup pistachio cream, chopped pistachios, flaky salt.

How to make it: 1. Freeze teaspoons of pistachio cream on a lined tray for 1 hour. 2. Cream butter and sugars, beat in eggs, then mix in flour, soda, salt and chocolate. 3. Wrap each frozen dollop in about 3 tbsp dough and seal. 4. Top with pistachios and bake at 350°F for 11 to 13 minutes. 5. Sprinkle with flaky salt and serve warm.

Pistachio Cream Cinnamon Rolls for Slow Weekend Mornings

Classic cinnamon rolls get a gorgeous upgrade when the glaze turns pale green and nutty. Swirl a little pistachio cream into the cinnamon sugar filling, then spoon a loose pistachio icing over the rolls while they are still warm so it melts into every spiral. A handful of chopped nuts on top adds crunch against the soft, pillowy dough. Make the dough the night before, let the rolls rise slowly in the fridge, and bake them fresh in the morning for a brunch that smells like a bakery. Few pistachio desserts are this cozy.

You will need: 1 batch soft cinnamon roll dough, 1/2 cup softened butter, 3/4 cup brown sugar, 1 tbsp cinnamon, 1/2 cup pistachio cream, 1 cup powdered sugar, 2 to 3 tbsp milk, chopped pistachios.

How to make it: 1. Roll the dough into a large rectangle. 2. Spread with butter, half the pistachio cream, then cinnamon sugar. 3. Roll up, slice into 12 and set in a greased dish. 4. Let rise, then bake at 350°F for 25 minutes. 5. Whisk the rest of the pistachio cream with powdered sugar and milk, pour over warm rolls and add nuts.

Homemade Dubai Chocolate Bars, the Pistachio Desserts That Broke the Internet

If one treat made pistachio famous again, it is this one. Thick milk chocolate bars are filled with a crunchy mix of toasted shredded phyllo, called kataifi, and silky pistachio cream, so every snap gives you a crackle and a creamy green center. People lined up for hours and paid serious money for the original, but the homemade version takes about 30 minutes plus chilling. Toast the kataifi in butter until golden, because that toasty crunch is the whole secret.

You will need: 12 oz milk or dark chocolate, 2 cups kataifi (shredded phyllo), 2 tbsp butter, 3/4 cup pistachio cream, 2 tbsp tahini, pinch of salt, a chocolate bar mold or small loaf pan.

How to make it: 1. Toast the kataifi in butter over medium heat until golden, then cool. 2. Stir in pistachio cream, tahini and salt. 3. Coat the mold with half the melted chocolate and chill 10 minutes. 4. Press in the filling. 5. Seal with the remaining chocolate, chill until firm and unmold.

Pistachio Baklava With Honey Syrup

Before pistachio was a trend, it was the heart of baklava. Dozens of paper-thin layers of buttered phyllo are stacked over a thick band of ground pistachios, baked until shatteringly crisp, then soaked with a cool honey and lemon syrup. The trick that bakers swear by is pouring cold syrup over hot baklava, so the layers soak it up without turning soggy. Cut it before baking, let it rest overnight, and it gets even better the next day. It is still one of the most loved pistachio desserts in the world.

You will need: 1 lb phyllo dough, 1 cup melted butter, 3 cups shelled pistachios, 1/4 cup sugar, 1 tsp cinnamon. Syrup: 1 cup sugar, 3/4 cup water, 1/2 cup honey, 1 tbsp lemon juice.

How to make it: 1. Simmer the syrup ingredients 10 minutes and chill. 2. Pulse pistachios with sugar and cinnamon. 3. Layer 10 buttered phyllo sheets, add the nuts, then layer 10 more. 4. Cut into diamonds and bake at 350°F for 45 minutes. 5. Pour cold syrup over the hot baklava and rest overnight.

Knafeh With Pistachio and Melty Cheese

Knafeh is the warm, cheesy showstopper that searches have been breaking out for this month. Buttery shredded pastry is pressed around a layer of soft, stretchy cheese, baked until golden and crisp, then flipped and drenched in fragrant sugar syrup. A thick shower of crushed pistachios on top makes it look like a celebration. If you love it, explore more of our Middle Eastern desserts next. Serve it hot, while the cheese still pulls into long strings.

You will need: 1 lb kataifi dough, 3/4 cup melted butter, 12 oz mozzarella or akkawi cheese, 1/2 cup ricotta, 1/2 cup crushed pistachios. Syrup: 1 cup sugar, 1/2 cup water, 1 tsp lemon juice, 1 tsp orange blossom water.

How to make it: 1. Simmer the syrup 8 minutes and cool. 2. Toss the shredded dough with butter. 3. Press half into a 10 inch pan, add the cheeses, then the rest of the dough. 4. Bake at 375°F for 35 to 40 minutes until golden. 5. Flip onto a plate, pour over syrup and top with pistachios.

Pistachio Tiramisu Cups, the Easiest No-Bake Pistachio Desserts

This is tiramisu with a green twist, and it might be the easiest recipe in the whole list. Coffee dipped ladyfingers are layered in small glasses with a whipped mascarpone cream blended with pistachio cream, then finished with cocoa and chopped nuts. No oven, no gelatin, no stress. Individual cups look elegant on a party table and they set up in the fridge in about four hours, so you can make them in the morning and forget about them until dessert time.

You will need: 16 ladyfingers, 1 cup strong cooled coffee, 8 oz mascarpone, 1 cup heavy cream, 1/2 cup pistachio cream, 1/3 cup powdered sugar, cocoa powder, chopped pistachios.

How to make it: 1. Whip the cream with powdered sugar to soft peaks. 2. Beat mascarpone with pistachio cream and fold in the whipped cream. 3. Dip ladyfingers quickly in coffee and break into the cups. 4. Layer cream and cookies twice. 5. Chill 4 hours, then dust with cocoa and top with pistachios.

Chocolate Pistachio Cream Croissants

Bakeries are charging a small fortune for pistachio croissants, but you can fake it beautifully with store-bought ones. Slice day-old croissants open, fill them with a sweet pistachio frangipane, spread more on top and bake until the outside turns crisp and caramelized. A zigzag of melted dark chocolate and a sprinkle of nuts makes them look straight out of a Paris window. This is the best way to rescue croissants that are a little stale, because they soak up the filling. Breakfast pistachio desserts do not get easier.

You will need: 6 day-old croissants, 1/2 cup ground pistachios, 1/4 cup almond flour, 1/4 cup softened butter, 1/4 cup sugar, 1 egg, 2 tbsp pistachio cream, 2 oz dark chocolate, chopped pistachios.

How to make it: 1. Beat butter, sugar, egg, ground nuts, almond flour and pistachio cream into a paste. 2. Split each croissant and spread the filling inside. 3. Spread a thin layer on top and add nuts. 4. Bake at 350°F for 12 to 15 minutes. 5. Cool slightly and drizzle with melted chocolate.

Layered Pistachio Pudding Dessert for the Potluck Table

Every church potluck seems to have that one green dessert that disappears first, and this is it. A buttery graham and pecan crust is topped with a sweet cream cheese layer, a thick layer of pistachio pudding and a cloud of whipped cream. It is old fashioned in the best way, made with boxed pudding mix and pantry basics, and kids and grandparents both go back for seconds. Build it in a clear trifle bowl so everyone can see those pretty layers. Retro pistachio desserts like this never go out of style.

You will need: 1 1/2 cups graham cracker crumbs, 1/2 cup chopped pecans, 1/2 cup melted butter, 8 oz cream cheese, 1 cup powdered sugar, 2 small boxes instant pistachio pudding, 3 cups cold milk, 2 cups whipped topping, chopped pistachios.

How to make it: 1. Mix crumbs, pecans and butter and press into the bowl. 2. Beat cream cheese with powdered sugar and 1 cup whipped topping and spread over. 3. Whisk the pudding with milk until thick and layer it on. 4. Top with the rest of the whipped topping. 5. Chill 4 hours and sprinkle with pistachios.

No-Churn Ice Cream, the Coolest of All Pistachio Desserts

You do not need an ice cream machine to make a scoop this creamy. Whipped cream folded into sweetened condensed milk freezes into a smooth, rich base, and blending in pistachio paste gives it that real nutty flavor you never get from the bright green supermarket kind. A pinch of salt and a few drops of almond extract make the pistachio taste even stronger. Stir in roasted chopped nuts at the end for crunch, then freeze it overnight in a loaf pan. Summer or winter, frozen pistachio desserts always win.

You will need: 2 cups cold heavy cream, 1 can (14 oz) sweetened condensed milk, 1/2 cup pistachio paste or cream, 1/4 tsp almond extract, pinch of salt, 3/4 cup roasted chopped pistachios.

How to make it: 1. Whisk condensed milk with pistachio paste, extract and salt. 2. Whip the cream to stiff peaks. 3. Fold the cream into the pistachio mixture in two batches. 4. Fold in the chopped nuts and spread in a loaf pan. 5. Cover and freeze at least 6 hours before scooping.

Buttery Pistachio Shortbread Cookies

Only a handful of ingredients go into these melt-in-your-mouth cookies, and that is exactly why they taste so good. Rich butter, powdered sugar and flour are mixed with finely chopped pistachios, rolled into a log and sliced, so every round shows little flecks of green. They keep for a week in a tin, which makes them perfect for cookie swaps and gift boxes. Dip half of each cookie in white chocolate if you want them to look extra festive. Simple pistachio desserts like these are perfect for beginners.

You will need: 1 cup softened butter, 1/2 cup powdered sugar, 1 tsp vanilla, 2 cups flour, 1/4 tsp salt, 3/4 cup finely chopped pistachios, optional white chocolate for dipping.

How to make it: 1. Beat the butter, sugar and vanilla until fluffy. 2. Mix in the flour, salt and pistachios. 3. Roll into a 2 inch log, wrap and chill 1 hour. 4. Slice 1/4 inch thick and bake at 325°F for 14 to 16 minutes. 5. Cool and dip in white chocolate if you like.

Pistachio Layer Cake With Honey Buttercream

This tender green-flecked cake is the one to bake for birthdays and showers. Ground pistachios replace part of the flour, keeping the sponge moist and nutty, and the layers are filled with a silky honey buttercream that tastes like baklava in cake form. Add a teaspoon of rose water to the frosting if you want a soft floral note, the classic Persian pairing. Finish the top with a crown of chopped pistachios, and the cake looks like it came from a pastry shop. Celebration pistachio desserts start right here.

You will need: 1 1/2 cups flour, 1 cup ground pistachios, 2 tsp baking powder, 1/2 tsp salt, 3/4 cup butter, 1 1/4 cups sugar, 4 eggs, 1 cup milk. Frosting: 1 cup butter, 3 cups powdered sugar, 1/4 cup honey, optional 1 tsp rose water.

How to make it: 1. Whisk the flour, ground nuts, baking powder and salt. 2. Cream the butter and sugar, then beat in the eggs. 3. Add the dry mix and milk alternately. 4. Bake in two 8 inch pans at 350°F for 25 to 28 minutes. 5. Beat the frosting, fill and frost the cooled layers, then top with nuts.

Mini Pistachio Cheesecakes That Steal the Show

Cheesecake lovers, this one is for you. Creamy vanilla cheesecake is blended with pistachio paste, baked on a buttery cookie crust and finished with a smooth green topping and a whole nut on each one. Making them in a muffin tin means no water bath, no cracks and perfect single portions for a crowd. If you prefer bars, bake the same batter in a lined square pan and cut it into neat squares once it has chilled overnight. Party pistachio desserts rarely look this polished.

You will need: 1 1/2 cups shortbread cookie crumbs, 4 tbsp melted butter, 16 oz cream cheese, 1/2 cup sugar, 2 eggs, 1/2 cup sour cream, 1/3 cup pistachio paste, 1 tsp vanilla, whole pistachios.

How to make it: 1. Mix crumbs and butter and press into 12 lined muffin cups. 2. Beat the cream cheese and sugar, then add eggs, sour cream, pistachio paste and vanilla. 3. Fill the cups almost to the top. 4. Bake at 325°F for 20 to 22 minutes. 5. Chill 4 hours and top each with a whole pistachio.

Cranberry Pistachio Biscotti, Holiday Pistachio Desserts That Travel Well

Green pistachios and ruby cranberries make these crunchy Italian cookies look like Christmas in every slice. Biscotti are baked twice, first as a log and then as slices, so they come out crisp and sturdy enough to dunk in coffee without falling apart. Because they stay fresh for weeks, they are the cookie to mail to family or pack into holiday gift jars. A drizzle of white chocolate makes them look bakery perfect.

You will need: 2 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 3 eggs, 1 tsp vanilla, 1 tsp orange zest, 3/4 cup shelled pistachios, 3/4 cup dried cranberries, white chocolate for drizzling.

How to make it: 1. Mix the dry ingredients, then stir in the eggs, vanilla and zest. 2. Fold in the nuts and cranberries. 3. Shape into two logs and bake at 350°F for 25 minutes. 4. Cool 10 minutes, slice on an angle and bake 10 minutes per side. 5. Cool and drizzle with white chocolate.

Sicilian Pistachio Cannoli

In Sicily, the island famous for its bright green pistachios, cannoli are almost always finished with them. Crisp fried shells are piped full of sweet, creamy ricotta just before serving, then the ends are dipped in crushed pistachios. Store-bought shells make this a 20 minute treat, and the filling is just ricotta, powdered sugar, a little orange zest and mini chocolate chips. Drain the ricotta overnight for the thickest, silkiest filling and fill the shells at the last minute so they stay crunchy. Classic Italian pistachio desserts start with good ricotta.

You will need: 12 cannoli shells, 2 cups whole milk ricotta (drained overnight), 3/4 cup powdered sugar, 1 tsp vanilla, 1 tsp orange zest, 1/3 cup mini chocolate chips, 1/2 cup finely chopped pistachios.

How to make it: 1. Beat the drained ricotta with powdered sugar, vanilla and zest until smooth. 2. Fold in the chocolate chips. 3. Spoon into a piping bag and chill. 4. Pipe into the shells from both ends. 5. Dip the ends in chopped pistachios and serve right away.

White Chocolate Blondies, the Pistachio Desserts Kids Love Most

Think of these as the cozy, buttery cousin of brownies. Brown sugar and melted butter bake into a chewy, caramel-like square with a crackly top, and pockets of melted white chocolate pair beautifully with salty roasted pistachios. It is a one bowl recipe, so cleanup is easy and kids can help stir. Pull the pan out while the center still looks slightly underdone, because blondies keep cooking as they cool and that is how you get the fudgy texture.

You will need: 3/4 cup melted butter, 1 1/4 cups brown sugar, 2 eggs, 2 tsp vanilla, 1 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup white chocolate chunks, 3/4 cup roasted salted pistachios.

How to make it: 1. Whisk the melted butter and brown sugar, then beat in the eggs and vanilla. 2. Stir in the flour, baking powder and salt. 3. Fold in the white chocolate and most of the pistachios. 4. Spread in a lined 9 inch pan and top with the rest. 5. Bake at 350°F for 25 to 28 minutes and cool before cutting.

Pistachio Macarons for a Bakery-Window Finish

Save the most elegant for last. These delicate French cookies have crisp, smooth shells, chewy centers and a rich pistachio buttercream sandwiched in between. They have a reputation for being tricky, but the secret is simple: age your egg whites, sift the almond flour well and let the piped shells sit until a skin forms before baking. Once you get the hang of it, a box of pale green macarons makes the prettiest homemade gift. It is the perfect finale for these pistachio desserts.

You will need: 100 g almond flour, 100 g powdered sugar, 2 tbsp ground pistachios, 75 g egg whites, 75 g sugar, green gel coloring (optional). Filling: 1/2 cup butter, 1 cup powdered sugar, 3 tbsp pistachio cream.

How to make it: 1. Sift almond flour, powdered sugar and ground nuts. 2. Whip the egg whites, slowly adding sugar, to stiff peaks. 3. Fold in the dry mix until it flows like lava, then pipe small rounds. 4. Rest 30 minutes and bake at 300°F for 15 to 17 minutes. 5. Beat the filling and sandwich the cooled shells.