Gluten-Free Pistachio Pastry
Indulge in the delicate perfection of Gluten-Free Pistachio Pastry, a treat that combines buttery, flaky pastry with a luscious pistachio filling, crafted completely gluten-free. This recipe features wholesome ingredients like gluten-free flour and almond flour, paired with shelled pistachios and a hint of lemon zest for a vibrant flavor boost. The pastry dough is easy to prepare, while the nutty pistachio paste comes together effortlessly in a food processor, making this recipe as accessible as it is delicious. Baked to golden perfection, these pastries have a crisp exterior that gives way to a creamy, aromatic filling, perfect for elevating tea time, brunch spreads, or as an elegant dessert option. Ready in just over an hour, this gluten-free pistachio delight is a must-try for those seeking a refined yet approachable homemade pastry experience!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 pinch Salt
- 60 ml Cold water
- 1 large Egg yolk
- 100 grams Pistachios (shelled and unsalted)
- 50 grams Almond flour
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 1 teaspoon Lemon zest
Instructions
In a large bowl, combine the gluten-free flour, granulated sugar, and a pinch of salt. Add the cold, cubed unsalted butter.
Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the cold water and egg yolk to the mixture. Stir with a fork until it starts to come together.
Turn the dough onto a lightly floured surface and knead gently until it forms a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Pulse the pistachios in a food processor until they form a coarse meal. Add the almond flour, powdered sugar, and lemon zest, and pulse again until well combined.
In a small bowl, whisk together the egg white and vanilla extract. Add this mixture to the pistachio mix in the processor and pulse until it forms a paste.
Remove the pastry dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness.
Cut the dough into rectangles approximately 4x3 inches in size.
Place a spoonful of the pistachio filling in the center of each rectangle, then fold the pastry over and seal the edges by pressing down with a fork.
Place the pastries on the prepared baking tray and bake for 20-25 minutes, or until golden brown.
Allow the pastries to cool on a wire rack before serving.
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 134.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
