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Pistachio raised pastries
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
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Dough
- 300 g zopf flour
- 0.75 tsp salt
- 0.25 cube yeast (approx. 10 g), crumbled
- 1.5 tbsp sugar
- 1.25 dl full-cream milk, lukewarm
- 1 egg
- 30 g butter, cut into pieces, soft
Filling
- 120 g almond paste
- 70 g quince jelly
- 90 g pistachios
- 1 tbsp lemon juice
To shape
- 1 egg, beaten
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.
