Wednesday, July 19, 2017

Pistachio Raspberry Horns

These are devilishly good (see what I did there?). Ground sugared pistachio nuts are swirled together with sweet and tart raspberry jam for a perfect pastry filling.

This divine mixture is enrobed in a delicious pastry dough containing cream cheese. Beware, the dough must stand in the fridge overnight before using.  Thankfully, pulling the rest of the recipe together is a cinch. 

The red and green colored filling combination also make it a perfect addition to your dessert table at Christmastime. Yeah, it's never to early to start bookmarking holiday meal recipes, even in sweltering July. 

I cut 16 pastries out of this recipe but if you want to make mimi versions, feel free to cut more. I used handmade quality raspberry jam from a local in PA. I was lucky enough to be gifted a jar by a friend.  I love the raspberry flavor combined with the pistachios. However, feel free to substitute apricot jam or orange marmalade if you have a favorite preference. 

Pistachio Raspberry Horns
Prep Time: 30 minutes
Chill Time: 24 hours
Bake Time: 20 minutes
Yield: 16 pastries
  • 1+1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla bean paste
  • 7 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup cream cheese
  • 1/2 cup chopped raw pistachio nuts
  • 1 small lemon
  • 1/2 cup white granulated sugar
  • 6 tablespoons raspberry jam, divided

  • Whisk together the flour and salt in a mixing bowl.
  • Add the cold butter pieces and vanilla bean paste. Knead to combine.Add the cream cheese and knead the ingredients together to form a smooth dough.
  • Halve the dough and wrap each section in plastic cling film and place in the refrigerator for an overnight stay.
  • Wash the lemon and pat dry. Zest the lemon then cut in half and juice. 
  • Reserve 3 tablespoons of the chopped pistachios. Place the rest in a blender or food processor and grind them to dust.
  • In a separate bowl, mix together the 3 tablespoons of chopped, ground pistachios, lemon zest and juice and sugar. Divide in half. 
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Remove one of the dough packages from the refrigeration. Roll the dough out between plastic wrap on the top and bottom into a 10 inch circle. 
  • Spread 3 tablespoons of the raspberry jam evenly over the dough circle, then spread half the pistachio/sugar mixture over the jam.
  • Use a pizza cutter to divide the dough into 8 pieces, like a pizza.
  • Working with one "slice at a time, roll up the piece from the pointed side. Place on the prepared baking sheet.
  • Place in the oven and bake for 20 minutes. Remove from oven and transfer to a baking rack. 
  • Repeat the steps above  with the other half of the dough.
  • Let cool before plating and serving. 

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