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.
>For the dough: Makes 10 buns
- Use the dough from my gluten free whisky cinnamon rolls or gluten free store-bought puff pastry.
>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)
-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.