Oberhöller Pistachio Cream. Sweet spread with 45% roasted pistachios and whole milk – nutty, creamy, 200 g from the Sarntal.

Oberhöller Pistachio Cream is a nut spread from Sarnthein in South Tyrol: 45% roasted pistachios, sugar, whole milk powder, sunflower oil and sunflower lecithin. According to the manufacturer, it contains no palm oil or preservatives.

Oberhöller's pistachio cream is a spread made of almost two grams of roasted pistachio for every gram. Imagine an Italian bar in the morning: an espresso on the counter, next to a cornetto overflowing with green cream. This cream brings that moment to your own kitchen table. It is sweet, but pistachio remains the main ingredient. Cocoa plays no part here, while milk powder provides a smooth finish.

Lots of pistachio, gently rounded off with milk

When opened, the cream smells of roasted nuts, and in the mouth, the typical, slightly bitter pistachio note emerges. Roasting makes it taste fuller and warmer than raw pistachio. The aftertaste lingers, and a thinly spread piece of bread is often enough. Whole milk powder takes the edge off the nuts and makes the cream velvety. Sunflower oil keeps it spreadable.

With 45% pistachios, you get a spread that clearly tastes of the nut. The sweetness accompanies it without dominating. Those expecting a very sweet, pudding-like cream will find this too nutty. It is more suited to people who also enjoy eating pistachios plain out of their shells.

In a cornetto, on toast and in desserts

The classic is the croissant: cut it open, spread the cream inside and warm it briefly in the oven. It tastes great at the breakfast table on toast or light bread, and on warm pancakes in the afternoon. When briefly warmed in a water bath, it becomes a quick sauce for a scoop of vanilla ice cream. It also goes well on a piece of panettone or a yeast cake from the day before.

In the sweet kitchen, it opens many doors. Stir it into mascarpone, and you have a pistachio filling for tiramisu or cream puffs. Spread it between two shortbread cookies or in puff pastry snails. On a cheesecake, it forms a thin layer beneath the fruit. For a breakfast with guests, serve it with ricotta, a little honey and fresh figs, and let everyone prepare their own bread.

Our tip: Mix two spoonfuls of cream with 250 g of mascarpone and a little lemon zest. This makes a quick filling for a Swiss roll.

A favorite cream from the spread production

The cream is made at the Oberhöller manufactory in Sarnthein, the main town of the Sarntal. According to the ingredients list, the pistachios do not come from South Tyrol; they are roasted during processing. According to the company's team page, the cream is the favorite product of Peter Felderer, who has been co-producing the spreads and raw chocolate since 2021. According to the family, manual work is a central part of their company philosophy, in chocolate as well as in the spreads.

The Oberhöller family started with a confectionery shop in 1988 and switched entirely to chocolate in 2010. Today, the sons Michael and Hannes run the business, which produces around ten tonnes of spreads in Sarnthein every year. According to the manufacturer, the cream is non-GMO and contains neither palm oil nor preservatives.

For pistachio fans and sweet gifts

The cream is the first choice for anyone who asks for pistachio first when choosing ice cream, baked goods and chocolates. Even those who find chocolate too heavy for breakfast will find their way here. It is perfect as a gift for a brunch or as a small present for people who enjoy baking. Together with the hazelnut chocolate cream, it makes a perfect pair for the breakfast table. You can find the manufacturer's other varieties on our Oberhöller page.

Pistachios are tree nuts, and the cream also contains milk. It is not suitable for anyone who is allergic to either.

Oberhöller Pistachio Cream, 200 g: roasted pistachios with whole milk from Sarnthein – for croissants, tiramisu and Sunday espresso.