salty-sweet pistachio crisps

June 6th, 2012

I really like to entertain in the summer – we have a lovely patio and my garden is finally filled in and DONE after 3 years.

I’m always on the hunt for easy, do-ahead dishes that allow me more time outside with my guests (and ideally, a drink) and less time fussing in the kitchen.

So when I found this recipe in Martha Stewart I thought, “Ah! Perfect!” – sweet and salty pistachio crisps on rolled out pizza dough looked simple, “do-ahead”  and delicious. And it looked lovely coming out of the oven.

pistachio crisps

The problem for me was the texture – the “crisp” was limited to the very center of the dough, where I was able to stretch it very thin. The outer portion was more chewy. Not bad, but not what I was going for. I tried the first batch with my homemade pizza dough and thought that might be the problem. So I bought some refrigerated dough to see if I could get it thinner throughout.

pistachio crisps

Better, but not quite “there”.

And then I remembered wonton squares. How much do I love these little guys? I’ve used them savory (as cups for shrimp salad) and sweet (in layers for a dessert).  I had a feeling that they would be the perfect thin and crispy “base” that I was looking for here.

pistachio crisps


Even better? The wrappers made the whole thing even easier. No flouring the board, wrestling with springy dough, or pre-heating a pizza stone (not so fun on a hot summer day).

As you know by now, I’m not a “bend the rules” kind of cook. So I’m extra proud that I thought outside the box to adapt this recipe and make it even better. Go me!

I’m looking for more easy summertime nibbles – what are your favorites?

pistachio crisps

pistachio crisps

pistachio crisps

Salty-Sweet Pistachio Crisps
adapted from Martha Stewart Living

24 wonton wrappers, cut in half diagonally (I stack a few at a time and use a pizza cutter to speed things up)
1-2 T. extra virgin olive oil
2 T. finely chopped pistachios (about 1 oz.)
1 T. sugar
½ t. salt

Pre-heat oven to 400. Line 2 baking sheets with parchment paper (I LOVE these pre-cut sheets).

Place the cut wrappers, spaced slightly apart, on the prepared sheets. Brush each wrapper with the olive oil; follow with the pistachios, sugar and salt.

Bake until crisp and lightly golden, 7-10 minutes. Watch very carefully toward the end of the baking time as they go from golden to burnt in less than a minute. Cool on a wire rack.

(print this recipe)

This delicious recipe brought to you by Donuts, Dresses and Dirt

Note: I’m sharing my adapted recipe using wonton wrappers. For the original recipe using pizza dough, click here.

pistachio crisps

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