Are you addicted to the pistachio crunch? Now get it in the pastry version - voila! Food

2022-11-29T07:21:21.617Z

The filling slightly sticks out and browns together with the folds of the rolled dough, which become crispy and inside you get a soft bite. Ines Yanai in the recipe for yeast pastries filled with pistachio and white chocolate. Enter>>

Yeast pastries filled with pistachio and white chocolate (photo: Alon Masika)

As the first rain drops begin, I immediately feel like putting some rich yeast pastry in the oven.

Usually these will be cinnamon rolls or chocolate babka.

This time, I actually felt like diversifying with a flavor that we all became addicted to last summer thanks to eating the Pistachio Crunch.

So the summer has already passed, the winter, I hope, is on its way to us and that doesn't mean that you can't put some white chocolate and pistachios inside the favorite and wintery yeast pastries and eat with a glass of hot drink.

The unique shape in which I chose to fill the pastries creates a combination between the shape of the roses (snails) loved by the croissant.

The filling slightly sticks out and browns together with the folds of the rolled dough, which become crispy and inside you get a soft bite.

Crispy on the outside, soft on the inside, pistachio and white chocolate pastries (photo: Alon Mesika)

A few words before starting:

* There is a detailed explanation for rolling out the unique shape of the pastries, including an instructional video, but you are absolutely allowed to make snail/rose shaped pastries from the dough and the filling.

* Please note that this is a yeast dough similar to brioche.

It is rich in butter and eggs, so it must be prepared in advance and left to rise slowly in the refrigerator.

A crazy chocolate rouglach cake that always succeeds

In collaboration with Suget

Yeast pastries filled with pistachio and white chocolate

Ingredients

For the dough:
- ½ cup flour (490 grams)
- 1 tablespoon dry yeast
- 3 tablespoons of sugar
- ¾ cup lukewarm milk
- 3 cold potatoes
- 120 grams of butter cut into small cubes
- 3 eggs
- Pinch of salt
For pistachio and white chocolate filling:
- 200 grams white chocolate
- 100 grams almond flour (ground blanched almonds)
- 100 grams of soft butter
- 100 grams powdered sugar
- 50 grams of pistachio puree
- 200 grams white or bitter chocolate crackers
For brushing:
- 1 egg yolk
- 1 tablespoon milk
To submit:
- sugar powder
For the conversion table click here >

Preparation

How do you make yeast pastries filled with pistachio-white chocolate?

1
Prepare the dough:
in a mixer bowl with a kneading hook (you can knead by hand but it requires more kneading time) place yeast flour and sugar.
Mix for about half a minute and create a small hole in the center of the flour with the help of a spoon.
2 Pour the lukewarm milk and cold water into the hole we made and also add salt, butter and eggs.
Put for about 7-10 minutes until you get a smooth dough.
3 Transfer the dough to a bowl and cover with plastic wrap, leave to rise in the refrigerator for at least 4 hours, or overnight.
4
Meanwhile, prepare the filling:
coarsely chop the white chocolate, place in a clean, dry bowl and place the bowl over a pot of steaming water (bain marie).
Note that the bottom of the bowl does not touch the water in the pot but only the steam.
stir until dissolved.

*
Tip:
It is recommended to melt white chocolate in this way and not in the microwave because it may burn easily.
5 Mix the melted white chocolate in the bowl with the pistachio puree and the soft butter.
Add the rest of the filling ingredients, except for the chocolate crackers and mix again until a thick mixture is obtained.
6
Filling and shaping:
after rising, divide the dough into two parts.
On a floured surface, roll out the first half into a large rectangular leaf with a thickness of half a cm. Spread half of the filling on the leaf and sprinkle chocolate crackling on top.
Yeast pastry roll filled with pistachio and white chocolate (photo: screenshot, Ines Yanai)
7 With the help of a pizza roller, or a knife, cut long triangles across the width of the entire rectangle, in the center of the thin edge of the triangle make a cut with the roller up to the middle of the triangle, roll from the wide end to the thin end of the triangle into a croissant shape and with the help of 2 wooden sticks - "chop sticks" press on both sides , so that the folds in the middle will stick out (a demo video is attached).
8 Place the pastries on a baking sheet lined with baking paper and repeat the operation with the other half of the dough.
9 Brush the pastries with egg yolk mixed with a spoonful of milk.
Leave to rise for another 20 minutes and in the meantime heat the oven to 180 degrees.
10 Bake for about 30 minutes until nicely golden.
After baking, cool and sprinkle powdered sugar.