Pistachio Cream & Oreo Sweet Rolls

These Pistachio Cream & Oreo Rolls are exceptionally good, they are also gluten free! The white chocolate in the pistachio cream caramelizes in the oven and gives the flavor a new depth. If you want to prevent this from happening just add 1/2 cup of cream cheese to the filling.

Ingredients:

>For the dough: Makes 10 buns

>For the filling:

  • 100gr of white chocolate, chopped
  • 80gr of shelled pistachios
  • 2 tbsp of light cream
  • 40gr of roughly gluten free chopped oreos (I like my rolls a bit chunkier, if you don’t, you’re welcome to crush the oreos)

Instructions :

-Butter and line your pan.

-Blitz your pistachios in a blender or a food processor, until they release their oils, they will be very wet crumbs.

-Melt your white chocolate over a double boiler. Add the light cream to it and mix.

-Let cool for a few minutes then add to a blender with your pistachio crumb, blitz until it all Comes together.

-Roll out your pastry to an 18×10 inches rectangle.

-Spread your pistachio cream leaving a 1 inch and 1/2 of the border uncovered.

-Sprinkle the oreos over the pistachio cream then rolls up the dough into a tight log.

-Cut into 10 buns and add to your pan. Let rise in a warm place for an hour. (If using the cinnamon Roll recipe, if not, skip the testing and rising part)

-Preheat your oven to 200°C.

-Bake for 45 min or until golden brown. Serve topped with pistachio cream and oreos.

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