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Pistachio raised pastries
45 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 426
  • Fat about 25g
  • Carbohydrates about 37g
  • Protein about 13g
This is needed
This is needed for 8 piece
Dough
  • 300 g zopf flour
  • 0.75 tsp salt
  • 1.5 tbsp sugar
  • 1.25 dl full-cream milk, lukewarm
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 30 g butter, cut into pieces, soft
  • 1 eggs
Filling
  • 1 tbsp lemon juice
  • 70 g quince jelly
  • 90 g pistachios
  • 120 g almond paste
To shape
  • 1 eggs, beaten
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and egg, knead for approx. 3 mins. to form a dough, add the butter and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Purée the almond mixture and pistachios with the quince jelly and lemon juice.
To shape
Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 30 x 50 cm. Spread the filling on top, leaving a border of approx. 1 cm at the top and bottom. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 8 pieces each 6 cm wide using a bread knife. Make a slit in the middle of each piece but do not go all the way through. Place the pieces of dough on a baking tray lined with baking paper, brush with egg.
Bake
For approx. 25 mins. in an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.