Ruby Pistachio Puff Pastry Twists | PC.ca

NewRuby Pistachio Puff Pastry Twists

Four pastry twists drizzled with pink chocolate and pistachios on a parchment lined cookie sheet.

PC Butter Puff Pastry

New

Ruby Pistachio Puff Pastry Twists

Dotted with pistachios and baked until golden brown and crunchy-sweet, these French patis-serie-lev...

Dotted with pistachios and baked until golden brown and crunchy-sweet, these French patis-serie-level puff pastries are finished with a dramatic drizzle of milky-sweet and mildly fruity melted ruby cocoa bean bar.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 2 hrs 30 mins
  • Serves: 12
  • Dish Type: Canadian, American
  • Season: Fall, Winter, Spring, Summer
  • Course: Desserts, Pastry
  • Main Ingredient: Puff pastry
  • Serving Size

    1 pastry (about 1 1/2 oz/45 g)

  • Calories

    260

  • Total Carbohydrate

    28 g

  • Total Fat

    15 g

  • Saturated Fat

    8 g

  • Dietary Fibre

    1 g

  • Protein

    5 g

  • Sodium

    85 mg

  • Sugars

    12 g

NewRuby Pistachio Puff Pastry Twists

Four pastry twists drizzled with pink chocolate and pistachios on a parchment lined cookie sheet.

PC Butter Puff Pastry

  • Serving Size

    1 pastry (about 1 1/2 oz/45 g)

  • Calories

    260

  • Total Carbohydrate

    28 g

  • Total Fat

    15 g

  • Saturated Fat

    8 g

  • Dietary Fibre

    1 g

  • Protein

    5 g

  • Sodium

    85 mg

  • Sugars

    12 g

How to make

Ingredients

How to make

  • Step 1

    Place 1/2 cup (125 mL) pistachios in food processor or mini chopper; whirl until finely chopped. Add sugar and whirl into fine powder. Pulse in flour. Add 2 tbsp (30 mL) of the beaten egg (re-serve the rest as egg wash); whirl again to form paste, 40 to 45 seconds.

  • Step 2

    Lay 1 sheet of puff pastry on cutting board (keep remaining sheet refrigerated until ready to use). Cut in half lengthwise; spread one-quarter of the pistachio paste over 1 piece, spreading from edge to edge but leaving 1-inch (2.5 cm) border along 1 long side of the dough uncovered. Brush uncovered edge with some of the reserved egg wash; starting from opposite long edge, roll firmly into a log toward egg-washed edge, pressing edge to seal. Roll log a few times on board to lengthen a little, until edges are smooth and roll is about 12-inches (30 cm) long.

  • Step 3

    Place log on parchment paper-lined baking sheet; refrigerate. Repeat with remaining pastry, pistachio paste and enough of the remaining egg wash to make 4 logs. Cover and reserve remaining egg wash; refrigerate everything for at least 20 minutes or cover and chill up to 24 hours.

  • Step 4

    Preheat oven to 425°F (220°C); line 2 baking sheets with parchment paper. Working with 1 log at a time, remove from refrigerator (keep egg wash refrigerated); place log on cutting board and cut crosswise into 3 pieces, each about 4 inches (10 cm) long. Using sharp knife, cut 1 in half lengthwise then lay 1 half down, cut side up; lay the other half over top, cut side up. Forming an X, tuck ends under and twist slightly in a rustic twist. Lay on prepared baking sheet and repeat process with remaining pieces and rolls. Return both baking sheets to refrigerator and chill until firm, about 20 minutes.

  • Step 5

    Remove 1 baking sheet from refrigerator; lightly brush each pastry with some of the reserved egg wash (no egg should be puddled on tray). Place 1 baking sheet in centre of oven and imme-diately reduce heat to 375°F (190°C). Bake, rotating tray once after pastries have puffed (about halfway through), until golden, crisp and fully baked, 25 to 28 minutes. Let cool on baking sheet.

  • Step 6

    Increase oven temperature to 425°F (220°C) and repeat process with remaining pastries (dis-card any leftover egg wash). Let cool completely.

  • Step 7

    Chop remaining 2 tbsp (30 mL) pistachios. Gently melt chopped ruby cocoa bean in micro-wave-safe bowl in microwave just until smooth, stopping to stir and check after 30 seconds. If more time is needed, continue to microwave in 15 second intervals, stopping to stir again after each time. This could take 1 minute in total. Using small spoon, decoratively drizzle on tops of cooled pastries to create thin ribbons. Immediately sprinkle with chopped pistachios. Let set be-fore serving, about 45 minutes.

  • Tip:

    It’s always best to work with puff pastry that’s very cold. If at any time it seems soft, simp-ly cover and return to the refrigerator and chill until firm.

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