Almond Pistachio Pastry
Simple and delicious, this flaky Almond Pistachio Pastry is the perfect dessert to put together in a pinch. You won’t believe how easy it is!
Ingredients
- 100 grams (1 cup) peeled almonds
- 30 grams (1/4 cup) shelled pistachios
- 1 tablespoon heavy cream
- ⅔ cups powdered sugar
- 1-2 tablespoon Rose Water
- 2 eggs
- 2 sheets frozen puff pastry thawed
Instructions
- Preheat the oven to 425 F.
- In a food processor pulse the almonds and pistachios for 1 or 2 minutes until coarse.
- Into nut mixture add the heavy cream, powdered sugar, egg and rose water. Start with one tablespoon of rose water and then pulse thoroughly until everything is fully combined. Taste just a little bit to see if it is enough rose for your taste, if not add more rose water and mix. Pulse until fully combined.
- Once filling is done set aside.
- Dusting the puff pastry in powdered sugar roll out first sheet between 2 pieces of parchment paper to prevent sticking. Roll out until about 1/4 inch thick.
- Once rolled out spoon out a circle of filling into middle of puff pastry leaving a wide border at the edges.
- Roll out other sheet of puff pastry, as you did with first. Once at the correct thickness and size place on top of sheet with filling.
- Using a plate about the same size as filling put on top of pastry and cut off excess dough. Remove plate and crimp edges using a fork to seal.
- Place an indent in the middle of pastry using your thumb and then using a shark knife lightly score the top of pastry making lines from middle to the edge.Egg wash with a beaten egg and dust with powdered sugar.
- Place on parchment paper lined baking sheet.
- Put on the bottom shelf of oven and bake for 12-15 minutes until golden brown and shiny.
- Allow to cool for 5-10 minutes before serving up.
- Enjoy!