Pistachio eater
Pistachio isler in a Christmas robe, with homemade currant jam and white chocolate pistachio topping.
Ingredients
Pasta
- 175 g flour
- 50 g pistachios
- 62 g icing sugar
- 125 g vaj
- 8 g vanilla sugar
- 2 db egg yolk
Filler
- 1 Glass currant jam
Co-investment
- 100 g white chocolate pastille
- 1 tablespoon oil
- 1 tablespoon pistachio cream
Instructions
We prepare the dough:
- Mix the flour with the butter, then add the other ingredients and knead the dough.
- Wrap in foil and refrigerate for a few hours. Try to stretch it into a flat rectangle and put it in the fridge, so it will be easier to roll out.
- After chilling, roll out the dough to a thin dough and cut into any shape you like.
- Preheat the oven in bottom-up baking mode and when it reaches 180 degrees, bake for 10-12 minutes.
- Wait for it to cool, then spread the currant jam on it and stick it together, then refrigerate for a few hours.
We prepare the coating:
- Melt the white chocolate pastille over a steam, add 1 tablespoon of oil and 1 tablespoon of pistachio cream.
- Pour the coating on the glued moulds, wait for it to set and decorate as desired.
