Description
Enjoy these Pistachio Orange Pastries filled with a creamy pistachio mixture and wrapped in flaky puff pastry. Enhanced with orange zest and cinnamon, they are perfect for breakfast, brunch, or a sweet snack. Dust with powdered sugar for an extra touch of sweetness!
Ingredients
Scale
- 1 cup shelled pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 1 tablespoon fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- In a medium mixing bowl, combine the finely chopped pistachios and granulated sugar. Mix well to ensure the sugar is evenly distributed among the nuts.
- Add the softened unsalted butter to the pistachio and sugar mixture. Using a fork or a hand mixer, cream the butter into the mixture until it becomes light and fluffy.
- Crack the large egg into the bowl and add the vanilla extract, orange zest, fresh orange juice, ground cinnamon, and salt. Mix all the ingredients together until they are well combined and form a smooth paste. This will be your pistachio filling.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly increase its size. Aim for a rectangle shape that is about 1/8 inch thick.
- Using a sharp knife or a pizza cutter, cut the puff pastry into squares or rectangles, approximately 4 inches by 4 inches. You should be able to get about 6-8 pieces, depending on how large you cut them.
- Take one piece of the cut puff pastry and place about 1-2 tablespoons of the pistachio filling in the center of the square. Be careful not to overfill, as this can cause the pastries to burst while baking.
- Fold the pastry over the filling to create a triangle or rectangle shape, depending on your initial cut. Press the edges together firmly to seal the pastry. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Repeat the filling and folding process with the remaining pieces of puff pastry and pistachio filling until all are assembled.
- Once all the pastries are assembled, take the beaten egg and brush it over the top of each pastry using a pastry brush. This will give the pastries a beautiful golden color when baked.
- Optional: If desired, sprinkle a few chopped pistachios on top of the egg-washed pastries for added texture and visual appeal.
- Carefully place the assembled pastries on the prepared baking sheet, leaving enough space between each pastry to allow for expansion during baking.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pastries are puffed up and golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the pastries from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the pastries have cooled, dust them lightly with powdered sugar for a sweet finishing touch.
- Serve the pistachio orange pastries warm or at room temperature. They make a delightful treat for breakfast, brunch, or as a sweet snack throughout the day.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat in the oven for a few minutes to restore their crispiness before serving.
Notes
- Ensure the puff pastry is fully thawed before rolling out for best results.
- Feel free to experiment with different nuts or spices in the filling for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes