Skip to Content

Pistachio Raspberry Crisp Cone


6" Pressed
Pistachio Raspberry Crisp Cone

Scale Your Recipe

Original Recipe Serves 12
Prep Time 60 min


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   


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)


Pistachio Pastry Cream

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

By providing your email address through this form, you acknowledge that Mission Foods, through a third-party service provider, is collecting your personal identifying information to provide you with recipes, programs, and product information. For a full explanation of Mission Food’s privacy policy, including your rights as a consumer, please view our privacy policy. For consumers with disabilities, please call 1-800-600-8226 for information pertaining to this notice.
Thanks for signing up. Explore some other fresh ideas.