Pistachio Orange Pastries Delight (Print Version)
# Ingredients:
→ Dough
01 -
100 grams granulated sugar
02 -
1 orange, zested
03 -
350 grams all-purpose flour
04 -
12 grams instant yeast
05 -
1 teaspoon fine sea salt
06 -
125 milliliters milk, lukewarm
07 -
1 large egg, room temperature
08 -
65 grams butter, softened
09 -
1 teaspoon vanilla extract
→ Streusel
10 -
60 grams butter, softened
11 -
60 grams granulated sugar
12 -
1/2 teaspoon fine sea salt
13 -
1 teaspoon vanilla extract
14 -
90 grams all-purpose flour
→ Orange Mascarpone Filling
15 -
120 grams mascarpone, room temperature
16 -
1 orange, zested
17 -
75 grams granulated sugar
18 -
1 teaspoon vanilla extract
19 -
1 egg yolk
20 -
1/2 teaspoon fine sea salt
→ Toppings
21 -
140 grams orange marmalade
22 -
2 tablespoons heavy cream
23 -
100 grams pistachios, roasted, unsalted (with shells)
24 -
30 grams powdered sugar or honey for drizzling
# Instructions:
01 -
In the bowl of a stand mixer, combine sugar and orange zest, rubbing them together until fragrant. Add flour and yeast, then whisk. Pour in lukewarm milk, butter, egg, salt, and vanilla. Knead with a dough hook on medium-low speed until smooth and sides of the bowl are clean, approximately 20-25 minutes. Shape into a ball, place in a greased bowl, cover, and let it rise for 45 minutes to 1 hour until doubled.
02 -
In a medium bowl, combine softened butter, vanilla, sugar, and salt. Mix using a fork. Add flour and rub it into the butter mixture using the fork. Set aside.
03 -
In a medium bowl, mix mascarpone, egg yolk, sugar, orange zest, vanilla, and salt until smooth. Set aside.
04 -
Once dough has doubled, sprinkle lightly with flour and punch out the air. Divide into 6 equal portions. Shape each into a ball. Roll each ball to 3.5-4 inches in diameter. Place evenly spaced on lined baking sheets. Cover with a towel and proof for 15-30 minutes until slightly puffy.
05 -
Press a well in the center of each dough portion, creating a 2.5-inch diameter indentation with a 0.5-inch border. Brush edges with heavy cream.
06 -
Spoon 3 tablespoons of orange mascarpone filling into the well, followed by 2 tablespoons of orange marmalade. Sprinkle with streusel and half the chopped pistachios.
07 -
Preheat oven to 175°C (350°F). Bake pastries for 15 minutes. Rotate baking sheet and bake for another 12-15 minutes until edges are golden. Cool for 5 minutes on a wire rack.
08 -
Dust pastries with powdered sugar or drizzle with honey. Sprinkle with remaining pistachios before serving.