Soy-Free Pistachio Pastry
Delight your taste buds with this irresistible Soy-Free Pistachio Pastry, a flaky and indulgent treat perfect for showcasing both sophistication and simplicity. This recipe features a buttery homemade pastry made completely from scratch, ensuring a rich, golden crust without the use of soy-based ingredients. A luscious pistachio filling—crafted from ground pistachios, honey, sugar, and heavy cream—adds a nutty sweetness that perfectly complements the crisp exterior. With just 45 minutes of prep time and 25 minutes of baking, these elegant pastries are surprisingly easy to make, yet look impressively artisanal. Perfect for brunch, dessert, or afternoon tea, they’re best served warm but equally delightful at room temperature. Special diets or not, everyone will savor these soy-free, pistachio-infused delights!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 200 g unsalted butter
- 120 ml cold water
- 1 tsp salt
- 50 g sugar
- 150 g pistachios
- 2 tbsp honey
- 50 ml heavy cream
- 1 egg yolk
- 1 tbsp milk
Instructions
Start by preparing the pastry dough. In a large bowl, mix 250g all-purpose flour and 1 tsp salt together. Cut 200g unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Make sure not to overwork it.
Gradually add 120ml cold water, mixing with a fork until the dough begins to come together. Knead lightly until smooth, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the pistachio filling. In a food processor, blitz 150g pistachios until finely ground. Be careful not to overprocess into a paste.
In a small saucepan, combine 50ml heavy cream, 2 tbsp honey, and 50g sugar. Warm over low heat until the sugar dissolves and the mixture is smooth.
Add the ground pistachios to the cream mixture and stir well. Remove from heat and let cool to room temperature.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut the dough into 8 squares, approximately 10x10 cm each.
Place a spoonful of pistachio filling onto the center of each dough square. Fold one corner over to form a triangle and press the edges to seal or use a fork to crimp.
In a small bowl, beat 1 egg yolk with 1 tbsp milk. Brush the tops of the pastries with the egg wash for a glossy finish.
Place the pastries on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.2 g | 339% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 97.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 285 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1890 mg | 40% | |
*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.
