Pistachio Orange Pastries
Serves 645 mins prep30 mins cook
Fluffy orange dough, filled with orange mascarpone and orange marmalade, topped with buttery streusel and pistachios, these Pistachio Orange Pastries are a combo of my two favorite pastries!
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What you need
Instructions
Instructions Dough In the bowl of a stand mixer add in sugar and orange zest. Rub the zest and sugar between your fingers until the sugar starts to clump and turns orange. Then add in the flour and yeast, and whisk to combine. Pour in the warm milk, butter, egg, salt, and vanilla. Use the dough hook attachment to knead the dough on medium low speed until smooth and the sides of the mixing bowl are clean. This took about 20-25 minutes. Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a lid or plastic and place somewhere warm to rise for 45 minutes or an hour until doubled in size. Preheat the oven to 350 F and place a rack in the center. Streusel In a medium mixing bowl, add in the soft butter, vanilla, sugar, and salt. Use a fork to combine. Pour in the flour and use the fork to rub the flour into the butter mixture. Set aside. Orange Mascarpone Filling In a medium mixing bowl, add in the mascarpone, egg yolk, sugar, orange zest, vanilla and salt. Stir to combine and set aside. Shape Line one baking sheet with parchment paper or a silicone baking mat. Once doubled in size, lightly sprinkle the dough with flour and punch out the air from the dough. Use a bench scraper or knife to divide the dough into 6 equal portions. Shape each portion into a ball by gently flattening it out, and then tucking the edges under to create a taught surface. Roll the ball of dough in a clockwise direction under the palm of your hand on a clean work surface. Starting with the first portion that you shaped, roll the ball of dough out on a lightly floured surface to 3.5" to 4" in diameter. (a bit larger than in the photo) Continue rolling out each portion of dough and then place 5, evenly spaced, onto the lined baking sheets. Lay a kitchen towel over top of both baking sheets and leave them to proof for about 15 -30 minutes, somewhere warm. They don't need to double in size, just become a little puffy. When ready, press a well into the center of each portion of dough that is about 2.5" in diameter so that a 1/2" border is created around each pastry. This is super important because it will help the filling stay inside. The center should be bigger than in the photo – this is one of those do as I say and not as I do kinda situations. Assemble and Bake Shell and chop the pistachios. Brush the edges of the pastries with heavy cream. Use a spoon to scoop about 3 tablespoons of the orange mascarpone filling into the well in each pastry. Top with 2 tablespoons of orange marmalade. Sprinkle the top of each pastry with the streusel. Then sprinkle the tops with half of the chopped pistachios. Place the baking sheet in the preheated oven and bake for 15 minutes. Rotate the baking sheet 180 degrees and bake for another 12-15 minutes until the edges are golden brown. Once baked remove the baking sheets from the oven and place on wire racks to cool. Leave to cool for at least 5 minutes and then dust with powdered sugar or drizzle with honey. Then sprinkle with the remaining pistachios.View original recipe