Low Sodium Pistachio Pastry
Indulge in the delightful, nutty flavors of Low Sodium Pistachio Pastry—a light and flaky treat that's perfect for those seeking a heart-healthy dessert option without compromising on taste. Made with a buttery, homemade pastry dough and filled with a luscious mixture of finely chopped unsalted pistachios, honey, powdered sugar, and a hint of fragrant vanilla and zesty lemon, this recipe is a celebration of wholesome ingredients. With only a few simple steps, including prepping the dough and crafting a naturally sweet pistachio filling, these pastries are baked to golden perfection in just 20 minutes. Whether served as an elegant appetizer, a midday snack, or a guilt-free dessert, this low-sodium pastry is sure to impress. Perfect for pistachio lovers craving a healthier twist, this recipe is easy to make, visually stunning, and irresistibly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup cold water
- 1 cup unsalted pistachios
- 0.25 cup powdered sugar
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and cubed unsalted butter. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Gradually add cold water to the flour-butter mixture, stirring with a fork until the dough holds together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough is chilling, prepare the pistachio filling. In a food processor, pulse the unsalted pistachios until they are finely chopped.
In a bowl, combine the chopped pistachios, powdered sugar, honey, beaten egg, vanilla extract, and lemon zest. Mix until well blended and set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness.
Cut the dough into 4x4 inch squares. Place approximately 1 tablespoon of the pistachio filling into the center of each square.
Fold each square into a triangle, pressing the edges to seal the pastry. Use a fork to crimp the edges.
Transfer the assembled pastries to the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes, until the pastries are golden brown.
Allow the pastries to cool on a wire rack before serving.
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 76.0 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 262 mg | 20% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2001 mg | 43% | |
*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.
