Greek Recipes

Greek and Cypriot recipes

Skaltsounia me Fystikia Aiginis: Pistachio Turnovers

In Greek: σκαλτσούνια με φυστίκια Αιγίνης, say: skahlt-SOON-yah meh fee-STEEK-yah eh-YEE-nees

The Greek island of Aigina (say: EH-yee-nah) is famous for its pistachio nuts and this recipe for pistachio turnovers showcases them beautifully. The dough is rolled out to the thickness of a standard pie crust (about 1/8 of an inch), but the recipe is very forgiving, so a little thinner or thicker won’t hurt.

Pistachio Turnover

Pistachio Turnover

Cook Time: 25 minutes

Total Time: 25 minutes


  • 1 cup of sugar
  • 4 eggs
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 cup of olive oil
  • 1 cup of coarsely chopped unsalted pistachio nuts
  • 1 cup of ground walnuts
  • 1/2 cup of honey


  • a little olive oil
  • baking parchment paper


  • 1 egg yolk
  • 1 tablespoon of water
  • 1/4 cup of chopped pistachio nuts


  • confectioner’s sugar


Beat together the sugar and eggs for about 10 minutes (electric mixer or whisk). Whisk the baking powder into the flour and add to the egg/sugar mixture along with the olive oil to make a firm dough. (Use hands or dough hooks to knead.)

Preheat oven to 350°F (175°C).

In a bowl, combine pistachio nuts, walnuts, and honey and mix thoroughly.

Roll out dough to the thickness of pie crust (about 1/8 of an inch) and cut in circles using a cookie cutter, small plate, dumpling cutter, or other circular item, 6 inches in diameter or smaller.

Depending on the size of the circles, place a teaspoon or tablespoon of the nut filling on each circle and fold over to create a half moon shape. With a fork, beat together the egg yolk and water and lightly brush the edges of each turnover.

Lightly oil baking pan(s) or cookie sheet(s) with olive oil and cover the bottom with baking parchment paper. Place turnovers on the paper, sprinkle tops with a few chopped pistachio nuts, and bake at 350°F (175°C) for 25-30 minutes, until golden.

Serve warm or at room temperature, optionally dusted with confectioner’s sugar.

Note: These pistachio turnovers can be made in any size, but a diameter of 6 inches or smaller works best.

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