Print

Pistachio Orange Pastries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Orange Pastries are a delightful and sophisticated treat that beautifully combines the nutty richness of pistachios with the bright, zesty flavor of oranges. These pastries feature flaky layers of golden dough, a sweet and fragrant filling infused with pistachios and orange zest, and a delicate glaze that adds a touch of sweetness and shine. Perfect for breakfast, brunch, or a special dessert, these pastries are sure to impress with their exquisite taste and elegant presentation. The combination of textures – the crisp pastry, the soft filling, and the smooth glaze – creates a truly satisfying culinary experience.

Ingredients

Scale

For the Dough:

  • 2 ½ cups all-purpose flour, plus more for dusting

  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes

  • ½ teaspoon salt

  • ¾ cup ice water

Filling:

  • 1 cup shelled pistachios, toasted and finely ground

  • ½ cup granulated sugar

  • ¼ cup all-purpose flour

  • 2 tablespoons orange zest

  • 1 large egg, lightly beaten

  • 2 tablespoons melted butter

Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons orange juice

  • Chopped pistachios or candied orange peel, for garnish (optional)

Instructions

Prepare the Dough:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.

  2. Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some larger pieces of butter remaining.

  3. Add Ice Water: Gradually add the ice water, a few tablespoons at a time, mixing gently until the dough just comes together. Be careful not to overmix.

  4. Shape and Chill: Form the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

Prepare the Filling:

  1. Combine Ingredients: In a medium bowl, combine the ground pistachios, granulated sugar, flour, and orange zest.

  2. Add Wet Ingredients: Add the lightly beaten egg and melted butter to the pistachio mixture. Stir until well combined.

Assemble the Pastries:

  1. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, about 12×18 inches.

  2. Spread the Filling: Spread the pistachio filling evenly over the dough, leaving a ½-inch border along the edges.

  3. Roll Up the Dough: Starting from one long side, tightly roll up the dough into a log.

  4. Chill the Log: Wrap the log tightly in plastic wrap and chill in the freezer for 30 minutes to make it easier to slice.

  5. Slice the Pastries: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  6. Slice the Log: Remove the log from the freezer and slice it into 1-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.

Bake the Pastries:

  1. Bake: Bake the pastries for 25-30 minutes, or until they are golden brown.

  2. Cool: Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze:

  1. Combine Ingredients: In a small bowl, whisk together the powdered sugar and orange juice until smooth and creamy. Add more orange juice if needed to reach the desired consistency.

Glaze and Garnish:

  1. Glaze the Pastries: Once the pastries are completely cool, drizzle them with the orange glaze.

  2. Garnish (Optional): Sprinkle the glazed pastries with chopped pistachios or candied orange peel, if desired.

Serve:

  1. Enjoy: Serve the Pistachio Orange Pastries immediately or store them in an airtight container at room temperature for up to 2 days.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/pistachio-orange-pastries/