Orange Pistachio Treats (Print Version)
# Ingredients:
→ Dough
01 -
350 grams all-purpose flour
02 -
12 grams instant yeast
03 -
125 milliliters warm milk
04 -
1 large egg, at room temperature
05 -
1 teaspoon sea salt, fine
06 -
100 grams white sugar
07 -
1 teaspoon vanilla extract
08 -
1 orange, zest only
09 -
65 grams softened butter
→ Streusel
10 -
1 teaspoon vanilla extract
11 -
90 grams all-purpose flour
12 -
60 grams soft butter
13 -
1/2 teaspoon fine sea salt
14 -
60 grams sugar
→ Orange Mascarpone Filling
15 -
75 grams sugar
16 -
1 teaspoon vanilla extract
17 -
120 grams mascarpone cheese, soft
18 -
1 orange, zest only
19 -
1 egg yolk
20 -
1/2 teaspoon fine sea salt
→ Toppings
21 -
140 grams orange marmalade
22 -
30 grams powdered sugar or drizzle of honey
23 -
100 grams roasted, unsalted pistachios (shelled)
24 -
2 tablespoons heavy whipping cream
# Instructions:
01 -
Rub orange zest into sugar in a mixer bowl until fragrant. Whisk in flour and yeast. Pour in the lukewarm milk, egg, soft butter, salt, and vanilla. Use a dough hook to knead on medium-low until smooth and no dough sticks to the bowl, about 20-25 minutes. Form it into a ball, grease a bowl, and cover it. Let it rise 45 minutes to an hour or until it's doubled in size.
02 -
Use a fork to combine softened butter, sugar, vanilla, and salt in a medium bowl. Add the flour, then rub it into the mixture with the fork until crumbly. Set aside.
03 -
In a bowl, blend mascarpone, zest, sugar, vanilla, yolk, and salt until smooth. Leave it on the side.
04 -
Once it's doubled, flatten lightly to deflate and divide into six even balls. Roll each into a 3.5- to 4-inch circle. Line baking sheets, arrange balls with space between them, cover with a towel, and leave to puff for 15-30 minutes.
05 -
Push into the middle of each ball to make a 2.5-inch wide dip with a border about half an inch thick. Brush the edges using heavy cream.
06 -
Put 3 tablespoons of mascarpone filling in the middle dip, add 2 tablespoons marmalade on top, sprinkle streusel, and toss on half the pistachios.
07 -
Turn your oven to 175°C (350°F). Place pastries inside and bake 15 minutes. Rotate the tray and bake another 12-15 minutes until the edges are a lovely golden color. Cool for 5 minutes on racks.
08 -
Lightly dust with powdered sugar or drizzle honey over pastries. Scatter the rest of the pistachios on top before serving.