Middle Eastern · Dessert
Layered Pistachio Cream Pastry Pie
A Middle Eastern-style individual pastry pie built from thin layers of butter-brushed dough wrapped around a warm, cardamom-scented pistachio cream filling, baked until crisp and golden, then soaked in a light honey-lemon syrup and finished with crushed pistachio.
$1
25 minsPrep
24 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
472Calories
9.2gProtein
30.4gFat
44.9gCarbs
23.1gSugar
4gFiber
130mgSodium
42mgChol
11.7gSat Fat
385mgPotassium
60mgCalcium
2.3mgIron
0.1mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pale Lager Beer
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make a simple dough by combining the sifted flour with cold water and a small knob of the butter; knead briefly into a smooth, firm dough and rest it covered for 20 minutes.
2
Divide the rested dough into two equal pieces and roll each out paper-thin on a lightly floured surface to fit two 8cm individual tart tins, allowing excess to drape over the edges.
3
Line each tin with one sheet of dough, brushing generously with melted butter.
4
Warm the whole milk with the ground cardamom in a small pan, then stir in the ground pistachio and sugar off the heat until it forms a thick, spreadable paste; cool slightly.
5
Spoon the pistachio cream filling evenly into the two lined tins, spreading level.
6
Fold the overhanging dough back over the filling, brushing with more melted butter to seal, then brush the tops generously with remaining butter.
7
Bake at 180°C (350°F) for 22-25 minutes until the pastry is deep golden and crisp.
8
While the pies bake, warm the honey with the water and lemon juice in a small pan until syrupy but not caramelised; remove from heat.
9
As soon as the pies come out of the oven, spoon the warm honey syrup evenly over both while still hot so it soaks into the layers.
10
Scatter the crushed pistachio garnish over the tops and leave to cool in the tins for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 38g38g Butter, melted, divided for brushing layers
- 12g12g Water, cold, for dough
- 55g55g Pistachio, finely ground, divided (filling and topping)
- 20g20g Sugar White, for filling
- 30g30g Whole Milk, warmed, for cream filling
- 1g1g Cardamom, ground, for filling
- 24g24g Honey, warmed into syrup with water
- 4g4g Lemon Juice, for syrup
- 10g10g Water, for syrup
- 8g8g Pistachio, crushed, for garnish, 1
