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These orange-kissed pistachio treats blend flaky citrus dough, smooth mascarpone, and nutty crunch for an amazing weekend indulgence. The bright orange notes dancing with rich pistachios create a taste harmony that'll make these goodies impossible to resist whether you're having breakfast or dessert.
I always bring these treats to family meetups. I came up with them by mixing bits from my favorite Danish and Italian sweet breads, and now my family starts asking for them way before our holiday parties even happen.
What You'll Need
- Granulated sugar: Adds sweetness and helps create that lovely golden outside
- Orange zest: Packs the whole dough with bright citrusy goodness
- All purpose flour: Gives just the right structure without making things too dense
- Instant yeast: Makes for a sure rise without extra steps
- Fine sea salt: Brings out all flavors and cuts through sweetness
- Milk: Wakes up the yeast and makes the dough nice and soft
- Large egg: Makes everything richer and helps create that perfect soft bite
- Butter: Creates tasty layers and helps make the pastry flaky
- Vanilla extract: Adds extra flavor that works great with the orange
- Butter: Makes this crumbly topping come together
- Granulated sugar: Makes it sweet and helps nail the texture
- Fine sea salt: Cuts through sweetness and boosts flavor
- Vanilla extract: Gives it that cozy flavor depth
- All purpose flour: Creates those perfect little crumbles
- Mascarpone cheese: Gives you that smooth rich base with a tiny bit of tang
- Orange zest: Makes the filling pop with citrus punch
- Granulated sugar: Smooths out the mascarpone tang
- Vanilla extract: Adds that warm flavor background
- Egg yolk: Brings richness and helps everything set up right
- Fine sea salt: Makes all flavors pop and balances sweetness
- Orange marmalade: Brings big citrus flavor and makes everything shiny
- Heavy cream: Creates that beautiful golden edge on your pastries
- Pistachios: Add that fantastic crunch and nutty flavor
- Powdered sugar or honey: Tops everything off with just the right sweetness
How To Make Them
- Mix In The Orange:
- Put sugar and orange zest in your mixer bowl. Use your fingers to massage them together until the sugar smells amazing and turns slightly orange. This gets all the essential oils out of the zest and spreads orange flavor everywhere. Toss in flour and yeast and mix well.
- Make Your Dough:
- Add your warm milk, soft butter, egg, salt and vanilla. Put on the dough hook and mix on medium-low for 20-25 minutes. Don't skimp on this mixing time. You'll know it's done when the dough stops sticking to the sides and feels smooth when you touch it.
- Let It Grow:
- Roll the dough into a tight ball and pop it in a greased bowl. Cover it completely so it doesn't dry out. Find a warm spot like near your oven or in an oven that's turned off but with the light on. Let it rise for 45-60 minutes until it's twice as big.
- Make The Crumble:
- While waiting, mix soft butter, vanilla, sugar and salt with a fork until blended. Add flour and mash everything with your fork until you get small crumbs. Leave it out at room temp.
- Whip Up The Filling:
- Mix room temp mascarpone, egg yolk, sugar, orange zest, vanilla and salt in a bowl. Stir until smooth with no lumps. It should be thick but you can still spread it. Keep at room temp.
- Form Your Pastries:
- Put parchment on a baking sheet. Gently punch down the risen dough and cut into 6 equal pieces. Shape each piece into a ball by tucking edges under and rolling in your palm. On a lightly floured surface, roll each ball into a circle about 3.5-4 inches across.
- Let Them Puff Again:
- Put your dough circles on the baking sheet with space between them. Cover with a kitchen towel and let them get puffy for 15-30 minutes. Then press a 2.5 inch dent in the middle of each circle, leaving a half-inch border all around to hold the filling.
- Load Them Up:
- Brush the edges with heavy cream for a golden finish. Put about 3 tablespoons of orange mascarpone filling in each dent followed by 2 tablespoons of orange marmalade. Sprinkle generously with your crumble topping and half the chopped pistachios.
- Bake Them Golden:
- Bake at 350°F for 15 minutes, then turn the pan and bake another 12-15 minutes until the edges look golden brown. Turning helps them brown evenly. Cool on a wire rack for at least 5 minutes before finishing with powdered sugar or honey and the rest of your pistachios.
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What makes these pastries stand out is how I mix the orange zest. My grandma taught me to rub citrus zest with sugar before adding other stuff, and it really works magic. It spreads that sunny flavor through the whole pastry instead of just giving you random bites of orange.
Plan Ahead
You can get these pastries all ready to go right up to baking them, then stick them in the fridge overnight. Just wrap the baking sheet tight with plastic and refrigerate. In the morning, take them out while your oven heats up, then bake as normal but add 3-5 more minutes. They're perfect for holiday mornings when you want something fancy without waking up super early to bake.
Easy Swaps
Can't find mascarpone? Just mix 8 ounces cream cheese with 2 tablespoons heavy cream and 1 tablespoon sour cream. It'll be a bit different but still yummy. If you can't do dairy, try coconut cream instead of mascarpone and coconut oil instead of butter in both the dough and crumble. The crumble topping works well with almond flour if you're watching your gluten intake.
How To Serve
These pastries taste best when they're slightly warm, about 10-15 minutes after coming out of the oven. They go great with good coffee or a glass of bubbly for special times. For a full brunch spread, put them alongside some eggs and fresh fruit. They'll stay good at room temp for 2 days in a sealed container, but they really shine when eaten within a day of baking.
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Frequently Asked Questions
- → How can I store these pastries?
Keep them in a sealed container at room temp for up to 2 days. For extra freshness, refrigerate and warm them up later.
- → Is there a replacement for mascarpone?
Sure! Cream cheese works well, but it brings a slightly different taste and texture compared to mascarpone.
- → What’s a vegan version of this dish?
Use plant milk, vegan butter, and swap eggs with a flaxseed-water mix to enjoy these pastries vegan-style!
- → Which pistachios should I use?
Unsalted roasted pistachios are awesome—they balance sweetness without overpowering the flavors.
- → Can I freeze them?
Yes, freeze them uncooked after assembling. Let them thaw and rise before baking when you’re ready to enjoy.