Pistachio Raspberry Crisp Cone


PRODUCTS USED IN RECIPE

6" Pressed
Pistachio Raspberry Crisp Cone

Original Recipe Serves 12

Prep Time 60 min

INGREDIENTS

12 each  6" Heat Pressed Flour Tortillas (10400)  
 Egg , lightly beaten , as needed 
 Butter , melted , as needed 
18 oz. Dark Chocolate , melted 
4 oz.  Pistachios , shelled , toasted , finely chopped 
48 each  Raspberries , fresh 
3 cups Pistachio Pasty Crème , see related recipes   

DIRECTIONS

1.) Form flour tortilla into a cone shape and brush the edges together with egg wash to seal. Thread edges together with a toothpick to hold their shape. Brush cones with butter and place a small, oven safe dipping cup in the mouth of the cone to help hold the shape. Place cones on parchment lined baking sheet and bake in convection oven at 350°F for 12-15 minutes or until crisp. Let cool.

2.) Dip the top end of cones in the dark chocolate and immediately roll in chopped pistachios. Drop a dollop of chocolate in the bottom of each cone to seal. Allow chocolate to cool and harden.

3.) To serve, place 1 raspberry in the bottom of the cone and top with ¼ cup pastry cream. Top the pastry cream with an additional 3 raspberries.

Recipe Using Same Product(s)

RELATED RECIPE

Pistachio Pastry Cream

Stay fresh! Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.