@coliriosdotiktok_:

Colírios do Tiktok🥰🔥🏳️‍🌈

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Monday 22 June 2026 13:28:45 GMT

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Faberze :

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2026-06-22 13:32:38

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Levi Rodrigues dos Santos :

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2026-06-23 13:13:42

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Pistachio & Coconut Scrolls 🤤 Soft pistachio scrolls with a pillowy enriched dough, a buttery pistachio filling and a creamy pistachio cream cheese frosting on top. Dangerous stuff. Ingredients Dough 375ml milk 80g caster sugar 2¼ tsp dried yeast 750g high-grade flour, plus extra for kneading ½ tsp salt 3 eggs 190g butter, melted Pistachio filling 90g butter, softened ⅓ cup pistachio paste or pistachio cream ⅓ cup sugar 1 cup Desiccated coconut 90g pistachios, chopped Pistachio cream cheese frosting 250g cream cheese, softened 50g butter, softened ½ cup pistachio paste or pistachio cream 200g icing sugar 1 tsp vanilla To finish Extra chopped pistachios Method Warm the milk until just warm, then stir through the sugar and yeast. Leave for 10–15 minutes until foamy. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, eggs and melted butter, then knead for about 10 minutes until smooth and glossy. Transfer to a lightly greased bowl, cover, and leave somewhere warm for 1½ hours or until doubled in size. For the filling, mix together the softened butter, pistachio paste and sugar until smooth. Roll the dough out on a lightly floured bench into a large rectangle, roughly 60 x 40cm. Spread over the pistachio filling right to the edges, then scatter over the chopped pistachios and desiccated coconut. Roll up tightly from the long side into a log, then cut into 12 even rolls. Place into a lined and greased brownie tin or baking dish. Cover loosely and leave to rise again for about 40 minutes, until puffed. Bake at 180°C for 35–40 minutes or until golden and cooked through. For the frosting, beat the cream cheese and butter until smooth, then mix in the pistachio paste, icing sugar and vanilla until creamy. Let the rolls cool slightly, then spread over the frosting and finish with extra chopped pistachios and toasted coconut threads.

Pistachio & Coconut Scrolls 🤤 Soft pistachio scrolls with a pillowy enriched dough, a buttery pistachio filling and a creamy pistachio cream cheese frosting on top. Dangerous stuff. Ingredients Dough 375ml milk 80g caster sugar 2¼ tsp dried yeast 750g high-grade flour, plus extra for kneading ½ tsp salt 3 eggs 190g butter, melted Pistachio filling 90g butter, softened ⅓ cup pistachio paste or pistachio cream ⅓ cup sugar 1 cup Desiccated coconut 90g pistachios, chopped Pistachio cream cheese frosting 250g cream cheese, softened 50g butter, softened ½ cup pistachio paste or pistachio cream 200g icing sugar 1 tsp vanilla To finish Extra chopped pistachios Method Warm the milk until just warm, then stir through the sugar and yeast. Leave for 10–15 minutes until foamy. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, eggs and melted butter, then knead for about 10 minutes until smooth and glossy. Transfer to a lightly greased bowl, cover, and leave somewhere warm for 1½ hours or until doubled in size. For the filling, mix together the softened butter, pistachio paste and sugar until smooth. Roll the dough out on a lightly floured bench into a large rectangle, roughly 60 x 40cm. Spread over the pistachio filling right to the edges, then scatter over the chopped pistachios and desiccated coconut. Roll up tightly from the long side into a log, then cut into 12 even rolls. Place into a lined and greased brownie tin or baking dish. Cover loosely and leave to rise again for about 40 minutes, until puffed. Bake at 180°C for 35–40 minutes or until golden and cooked through. For the frosting, beat the cream cheese and butter until smooth, then mix in the pistachio paste, icing sugar and vanilla until creamy. Let the rolls cool slightly, then spread over the frosting and finish with extra chopped pistachios and toasted coconut threads.

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