Pistachio Orange Pastries (Print Version)
# Ingredients:
→ Dough
01 -
350 grams all-purpose flour
02 -
1 teaspoon vanilla extract
03 -
1 orange, zested
04 -
12 grams instant yeast
05 -
65 grams butter, softened
06 -
1 teaspoon fine sea salt
07 -
1 large egg, room temperature
08 -
125 milliliters milk, warm
09 -
100 grams sugar, granulated
→ Streusel
10 -
90 grams all-purpose flour
11 -
60 grams granulated sugar
12 -
60 grams softened butter
13 -
1 teaspoon vanilla extract
14 -
1/2 teaspoon sea salt, fine
→ Orange Mascarpone Filling
15 -
1 orange, zested
16 -
1 egg yolk
17 -
75 grams sugar, granulated
18 -
1 teaspoon vanilla extract
19 -
1/2 teaspoon fine sea salt
20 -
120 grams mascarpone, softened
→ Toppings
21 -
2 tablespoons heavy cream
22 -
30 grams powdered sugar or honey for drizzling
23 -
140 grams orange marmalade
24 -
100 grams roasted, unsalted pistachios (shelled)
# Instructions:
01 -
Mix the sugar with the orange zest in the bowl of a stand mixer until it smells aromatic. Stir in the yeast and flour. Add the butter, vanilla, egg, warm milk, and salt. Hook on the dough attachment and knead on a medium-low setting for about 20-25 minutes, until the dough is smooth and pulls away cleanly from the bowl. Roll it into a ball and pop it in a greased bowl. Cover and let it sit until it doubles in size, about 45 minutes to an hour.
02 -
Use a fork to mix together the butter, sea salt, sugar, and vanilla in a medium bowl. Sprinkle the flour over the mixture, using the fork to incorporate it. Set it aside for later.
03 -
Grab a medium bowl and stir together the mascarpone, sugar, egg yolk, orange zest, salt, and vanilla. Whisk until it's silky smooth. Set it aside for now.
04 -
After the dough has doubled, sprinkle it with just a bit of flour and punch it to release air. Divide it into 6 equal pieces and roll each one into a ball. Flatten the balls with a rolling pin until they're 3.5 to 4 inches wide. Space them out on baking sheets lined with parchment paper, cover with a kitchen towel, and let them rest 15-30 minutes until they've puffed up slightly.
05 -
Push down the center of each dough portion to make a well about 2.5 inches across with a half-inch border around the edges. Brush the exposed edges with a bit of heavy cream.
06 -
Scoop about 3 tablespoons of the mascarpone filling into the center of each pastry. Layer on 2 tablespoons of marmalade. Sprinkle the streusel over the top, finishing with half of the pistachios.
07 -
Set your oven to preheat at 175°C (350°F). Bake the pastries for 15 minutes. Turn the baking sheet around and cook for another 12-15 minutes, just until the edges turn golden. Let them cool on a wire rack for 5 minutes.
08 -
Add a final touch by dusting pastries with powdered sugar or drizzling on honey. Sprinkle with the rest of the pistachios before serving.