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The mix of citrus and pistachios in this sweet treat combines fluffy orange-flavored dough, smooth mascarpone, and crunchy nuts for a standout weekend indulgence. The bright citrus notes work perfectly with the earthy pistachios, making these pastries a hit whether you're having breakfast or something sweet after dinner.
I bring these pastries to every family event now. I came up with them by mixing my favorite parts from Danish and Italian baking traditions, and nowadays my family starts asking about them long before our holiday meetups even happen.
What You'll Need
- Granulated sugar: Adds sweetness and helps create that nice golden color outside
- Orange zest: Gives the whole dough a zippy citrus kick
- All purpose flour: Makes the right texture without weighing things down
- Instant yeast: Gets your dough rising without any extra steps
- Fine sea salt: Brings out all the tastes and cuts through sweetness
- Milk: Wakes up the yeast and makes the dough soft
- Large egg: Makes everything richer and gives that nice soft bite
- Butter: Creates those tasty layers and helps make the flaky texture
- Vanilla extract: Adds extra flavor that works really well with the orange
- Butter: The main ingredient for this crumbly topping
- Granulated sugar: Makes it sweet and gives it the right feel
- Fine sea salt: Cuts the sweetness and makes flavors pop
- Vanilla extract: Brings a cozy depth to the mix
- All purpose flour: Creates those perfect little crumbs we love
- Mascarpone cheese: Gives you that smooth, rich base with just a hint of tang
- Orange zest: Makes the filling pop with fresh citrus flavor
- Granulated sugar: Takes the edge off the mascarpone's tanginess
- Vanilla extract: Adds a lovely background flavor
- Egg yolk: Makes everything extra luxurious and helps it set up right
- Fine sea salt: Boosts all the flavors and balances the sweet stuff
- Orange marmalade: Packs a punch of citrus and adds a lovely shine
- Heavy cream: Gets you that beautiful golden edge on your pastries
- Pistachios: Add that satisfying crunch and nutty taste
- Powdered sugar or honey: Gives that perfect sweet finishing touch
How to Make It
- Mix in the Orange Flavor:
- Put your sugar and orange zest in the stand mixer bowl. Spend a minute rubbing them together with your fingers until the sugar smells orangey and looks slightly tinted. This gets all the essential oils out and spreads the flavor through your dough. Then add your flour and yeast, whisking everything well.
- Mix Your Dough:
- Add warm milk, softened butter, egg, salt and vanilla. Put on the dough hook and let it knead for 20-25 minutes on medium-low. Don't cut this time short - it's super important for getting the right texture. You'll know it's done when the dough comes away from the bowl sides and feels smooth when you touch it.
- Let It Rise:
- Shape your dough into a ball and put it in a greased bowl. Cover it completely so it doesn't dry out. Find a warm spot like near your oven or in an oven that's off but with the light on. Let it sit for 45-60 minutes until it's twice as big.
- Make the Crumb Topping:
- While waiting, mix soft butter, vanilla, sugar and salt with a fork until they're well combined. Toss in the flour and work it with your fork, pressing and mixing until you get small crumbs. Just leave it on the counter for now.
- Whip Up the Filling:
- In a bowl, mix room-temp mascarpone, egg yolk, sugar, orange zest, vanilla and salt. Stir until it's totally smooth without any lumps. It should be thick but still easy to spread. Keep it on the counter for now.
- Form Your Pastries:
- Line a baking sheet with parchment. Gently press down on your risen dough and cut it into 6 equal pieces. Roll each piece into a ball by tucking the edges under and rolling it under your palm. On a lightly floured counter, roll each ball into a circle about 3.5-4 inches across.
- Second Rise Time:
- Put your dough circles on the baking sheet with space between them. Cover with a kitchen towel and let them puff up for 15-30 minutes. Then press a well about 2.5 inches wide in the middle of each circle, leaving a half-inch edge all around to hold your filling.
- Get Ready to Bake:
- Brush the edges with heavy cream so they'll turn golden. Put about 3 tablespoons of the orange mascarpone filling in each well, then top with 2 tablespoons of marmalade. Sprinkle generously with your crumb topping and half of your chopped pistachios.
- Bake Them Up:
- Bake at 350°F for 15 minutes, then turn the pan around and bake another 12-15 minutes until the edges look golden brown. Turning the pan helps them brown evenly. Cool them on a wire rack for at least 5 minutes, then finish with powdered sugar or honey and the rest of your pistachios.
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What really makes these pastries stand out is how I work with the orange zest. My grandma taught me to rub zest with sugar first before adding anything else. It makes such a difference - you get that orange flavor running all through the pastry instead of just getting random bits of citrus here and there.
Prep Ahead Ideas
You can get these pastries all ready up to the point of baking, then stick them in the fridge overnight. Just cover the baking sheet tightly with plastic and refrigerate. In the morning, take them out while your oven heats up, then bake as usual, just adding about 3-5 extra minutes. They're perfect for holiday mornings when you want something fancy without waking up super early to bake.
Easy Swaps
Can't find mascarpone? Just mix 8 ounces of cream cheese with 2 tablespoons heavy cream and 1 tablespoon sour cream. It'll be a bit different but still tasty. For dairy-free folks, try coconut cream instead of mascarpone and coconut oil instead of butter in both the dough and topping. If you need to skip gluten in the topping, almond flour works great in place of regular flour for the crumb mixture.
How to Serve Them
These taste best when they're just a little warm, about 10-15 minutes after coming out of the oven. They go perfectly with good coffee or a glass of bubbly for special occasions. For a full brunch setup, serve them alongside some eggs and fresh fruit. They'll stay good in an airtight container for 2 days, but they're definitely best when eaten within a day of baking.
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Frequently Asked Questions
- → What’s the best way to store these treats?
Keep leftovers sealed in a container for up to two days at room temperature. For better freshness, store them in the fridge and reheat before enjoying again.
- → Can I swap mascarpone for something else?
Cream cheese works as a good alternative, but it’ll change the taste and texture a little.
- → How do I make these pastries vegan?
Use plant-based milk, vegan butter, and swap eggs for a flaxseed-water mix to make it fully vegan.
- → Which pistachios should I pick?
Choose roasted unsalted pistachios. They’ll keep the flavors balanced and not overly salty.
- → Can I freeze these pastries?
Sure! Freeze them before baking. Let them defrost and rise to room temperature before putting them in the oven.