A festive and refined recipe that combines the sweetness of pistachios with the crunchiness of puff pastry. Perfect for impressing your guests at a brunch, celebration, or simply for a delicious family moment!

Preparation time: approximately 45 minutes
Serves: 6
Ingredients:
1 roll of puff pastry (approximately 250 g)
150 g shelled, unsalted pistachios
70 g caster sugar
80 g unsalted butter (at room temperature)
1 whole egg (for the cream)
1 egg yolk (for the glaze)
1 tablespoon of pistachio paste (optional, to intensify the color)
1 tablespoon of cornstarch
1 pinch of salt
Crushed pistachios (for decoration)
Icing sugar (for finishing)
Step-by-step preparation:
1. Prepare the pistachio cream:
In a bowl, blend the shelled pistachios with the caster sugar until you get a fine, smooth powder. You can use a food processor or blender to make this step easier. Then add the softened butter, whole egg, pistachio paste (if using), cornstarch, and a pinch of salt. Mix well to obtain a smooth, creamy consistency.
Refrigerate this filling while you prepare the pastry.
2. Shape the crown:
Unroll the puff pastry on a baking sheet lined with parchment paper.
Using a spoon or piping bag, spread the pistachio cream over the pastry in a spiral pattern, leaving about 2 cm of free edge all around.
Gently fold the edge of the pastry inward to form a crown. For a twisted effect, cut small, even slits along the edge, then turn them slightly outward.
3. Egg wash and bake: