Indulge in Pistachio Orange Pastries

This citrus-infused pistachio pastry brings together delicate orange dough, creamy mascarpone filling, and crunchy pistachios for a truly impressive weekend treat. The combination of bright orange flavor with the nutty richness of pistachios creates a perfect balance that makes these pastries irresistible for breakfast or dessert.

These pastries have become my signature contribution to family gatherings. I originally created them by combining elements from my favorite Danish and Italian pastries, and now my relatives start requesting them weeks before our holiday get-togethers.

Ingredients

• Granulated sugar: Provides sweetness and helps the pastry develop a golden exterior
• Orange zest: Infuses the entire dough with bright citrus flavor
• All purpose flour: Creates the perfect structure without being too heavy
• Instant yeast: Ensures a reliable rise without proofing first
• Fine sea salt: Enhances all the flavors and balances sweetness
• Milk: Activates the yeast and creates tenderness in the dough
• Large egg: Adds richness and helps create the soft texture
• Butter: Creates layers of flavor and contributes to the flaky texture
• Vanilla extract: Adds depth and complements the orange beautifully

• Butter: Forms the base of this crumbly topping
• Granulated sugar: Adds sweetness and helps create the perfect texture
• Fine sea salt: Balances the sweetness and enhances flavor
• Vanilla extract: Adds warmth and depth
• All purpose flour: Gives the streusel its distinctive crumbly texture

• Mascarpone cheese: Provides a creamy luxurious base with subtle tanginess
• Orange zest: Brightens the filling with intense citrus flavor
• Granulated sugar: Balances the tang of the mascarpone
• Vanilla extract: Adds aromatic depth
• Egg yolk: Creates richness and helps the filling set properly
• Fine sea salt: Enhances all the flavors and cuts sweetness

• Orange marmalade: Adds intense citrus flavor and beautiful shine
• Heavy cream: Helps create a golden crust on the pastry edges
• Pistachios: Provide crunchy texture and distinctive nutty flavor
• Powdered sugar or honey: Adds the perfect finishing touch of sweetness

Step-by-Step Instructions

Infuse the Orange Flavor:

Combine sugar and orange zest in your stand mixer bowl. Take time to rub the ingredients between your fingers until the sugar becomes fragrant and orange tinted. This releases the essential oils from the zest and distributes the flavor throughout the dough. Add flour and yeast and whisk thoroughly.

Create the Dough Base:

Pour in warm milk, softened butter, egg, salt and vanilla extract. Attach the dough hook and knead on medium low speed for 20-25 minutes. This extended kneading time is crucial for developing the proper gluten structure. You'll know it's ready when the dough pulls away cleanly from the sides of the bowl and feels smooth and elastic.

First Rise:

Shape the kneaded dough into a tight ball and place in a lightly greased bowl. Cover completely with plastic wrap or a lid to prevent the surface from drying out. Place somewhere warm like near a preheating oven or in an off oven with the light on. Allow to rise for 45-60 minutes until doubled in size.

Prepare the Streusel:

While the dough rises, make the streusel by combining soft butter, vanilla, sugar and salt with a fork until well mixed. Add flour and use the fork to incorporate by pressing and rubbing the mixture until it forms small crumbs. Set aside at room temperature.

Create the Filling:

In a medium bowl, combine room temperature mascarpone, egg yolk, sugar, orange zest, vanilla and salt. Stir until completely smooth with no lumps. The filling should be thick but spreadable. Set aside at room temperature.

Shape the Pastries:

Line a baking sheet with parchment paper. Gently deflate the risen dough and divide into 6 equal portions. Shape each portion into a ball by tucking edges underneath and rolling under your palm to create tension on the surface. Roll each ball on a lightly floured surface to 3.5-4 inch diameter circles.

Second Rise:

Arrange the dough circles on the prepared baking sheet with space between them. Cover with a clean kitchen towel and allow to proof for 15-30 minutes until slightly puffy. Press a 2.5 inch well into the center of each circle, creating a half inch border all around to contain the filling.

Assemble for Baking:

Brush the borders with heavy cream for a golden finish. Fill each well with about 3 tablespoons of orange mascarpone filling followed by 2 tablespoons of orange marmalade. Sprinkle generously with streusel and half of the chopped pistachios.

Bake to Perfection:

Bake in a preheated 350°F oven for 15 minutes, then rotate the pan and continue baking for 12-15 minutes more until the edges are golden brown. The rotation ensures even browning. Cool on a wire rack for at least 5 minutes before finishing with powdered sugar or honey and the remaining pistachios.

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The secret to these pastries lies in the orange zest incorporation technique. My grandmother taught me to rub citrus zest with sugar before adding other ingredients, and it makes all the difference in distributing that bright flavor throughout the entire pastry instead of just getting occasional bursts of orange.

Make Ahead Options

These pastries can be completely assembled up to the point of baking, then refrigerated overnight. Simply cover the baking sheet tightly with plastic wrap and refrigerate. The next morning, remove from the refrigerator while the oven preheats, then bake as directed, adding 3-5 minutes to the baking time. This makes them perfect for holiday mornings when you want something special without early morning baking stress.

Smart Substitutions

If mascarpone is unavailable, you can substitute with 8 ounces cream cheese mixed with 2 tablespoons heavy cream and 1 tablespoon sour cream. The texture will be slightly different but still delicious. For a dairy free version, coconut cream can replace the mascarpone and coconut oil can replace the butter in both the dough and streusel. Almond flour works well in place of all purpose flour in the streusel for a gluten sensitive option.

Serving Suggestions

These pastries shine brightest when served slightly warm about 10-15 minutes out of the oven. Pair them with good quality coffee or a glass of prosecco for special occasions. For a complete brunch spread, serve alongside a savory egg dish and fresh fruit. The pastries will keep at room temperature for 2 days in an airtight container, but are best enjoyed within 24 hours of baking.

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Frequently Asked Questions

→ How should I store Pistachio Orange Pastries?

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat before serving.

→ Can I substitute mascarpone with another ingredient?

Yes, you can use cream cheese as a substitute for mascarpone, though it will slightly alter the flavor and texture.

→ How can I make these pastries vegan?

To make them vegan, substitute milk with plant-based milk, use vegan butter, and replace eggs with flaxseed meal mixed with water.

→ What type of pistachios work best for this recipe?

Roasted unsalted pistachios are ideal as they balance the sweetness without overpowering the flavors.

→ Can I freeze these pastries?

Yes, freeze the unbaked pastries after assembling. When ready to bake, let them thaw and proof before placing in the oven.