Puffed pistachio torciglioni

Unroll the first rectangle of puff pastrywell spread the cream of pistachio, cover with the second roll, matching it perfectly.

Using a pastry cutter, cut strips of about 1.5 cm each horizontally, roll them on themselves to form a twist and lay them on a baking tray covered with baking paper.

Using a small brush, brush with egg and sprinkle with caster sugar, followed by granulated sugar.

Bake in a preheated ventilated oven at 180° for about 20 minutes until the torciglioni are golden brown, then take out of the oven and serve warm, but they are also delicious cold.

Bake in a preheated ventilated oven at 180° for about 20 minutes until the torciglioni are golden brown, then take out of the oven and serve warm, but they are also delicious cold.