Pistachio Orange Pastries

Fluffy orange dough, filled with orange mascarpone and orange marmalade, topped with buttery streusel and pistachios, these Pistachio Orange Pastries are a combo of my two favorite pastries!

Prep Time45

Cook Time30

Proofing1 15

Total Time2 30

Course: Afternoon Kaffee, Breakfast

Cuisine: American, German

Keyword: Orange, orange marmalade, pastries, pistachio, Streusel

Servings:

Calories: 827kcal

Equipment

Stand Mixer
Baking Sheet

Ingredients

Dough

100 grams granulated sugar
1 orange zested
350 grams all purpose flour
12 grams instant yeast
1 teaspoon fine sea salt
125 milliliters milk luke warm
1 egg large, room temperature
65 grams butter softened
1 teaspoon vanilla extract

Streusel

60 grams butter softened
60 grams granulated sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
90 grams all purpose flour

Orange Mascarpone filling

120 grams mascarpone room temperature
1 orange zested
75 grams granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 teaspoon fine sea salt

Toppings

140 grams orange marmalade
2 tablespoons heavy cream
100 grams pistachios roasted, unsalted, weight is with shells still on
30 grams powdered sugar or honey for drizzling

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Instructions

Dough

In the bowl of a stand mixer add in sugar and orange zest. Rub the zest and sugar between your fingers until the sugar starts to clump and turns orange. Then add in the flour and yeast, and whisk to combine.
Pour in the warm milk, butter, egg, salt, and vanilla. Use the dough hook attachment to knead the dough on medium low speed until smooth and the sides of the mixing bowl are clean. This took about 20-25 minutes.
Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a lid or plastic and place somewhere warm to rise for 45 minutes or an hour until doubled in size.
Preheat the oven to 350 F and place a rack in the center.

Streusel

In a medium mixing bowl, add in the soft butter, vanilla, sugar, and salt. Use a fork to combine.
Pour in the flour and use the fork to rub the flour into the butter mixture.
Set aside.

Orange Mascarpone Filling

In a medium mixing bowl, add in the mascarpone, egg yolk, sugar, orange zest, vanilla and salt.
Stir to combine and set aside.

Shape

Line one baking sheet with parchment paper or a silicone baking mat.
Once doubled in size, lightly sprinkle the dough with flour and punch out the air from the dough.
Use a bench scraper or knife to divide the dough into 6 equal portions.
Shape each portion into a ball by gently flattening it out, and then tucking the edges under to create a taught surface. Roll the ball of dough in a clockwise direction under the palm of your hand on a clean work surface.
Starting with the first portion that you shaped, roll the ball of dough out on a lightly floured surface to 3.5" to 4" in diameter. (a bit larger than in the photo)
Continue rolling out each portion of dough and then place 5, evenly spaced, onto the lined baking sheets.
Lay a kitchen towel over top of both baking sheets and leave them to proof for about 15 -30 minutes, somewhere warm.
They don't need to double in size, just become a little puffy.
When ready, press a well into the center of each portion of dough that is about 2.5" in diameter so that a 1/2" border is created around each pastry.
This is super important because it will help the filling stay inside. The center should be bigger than in the photo - this is one of those do as I say and not as I do kinda situations.

Assemble and Bake

Shell and chop the pistachios.
Brush the edges of the pastries with heavy cream.
Use a spoon to scoop about 3 tablespoons of the orange mascarpone filling into the well in each pastry. Top with 2 tablespoons of orange marmalade.
Sprinkle the top of each pastry with the streusel. Then sprinkle the tops with half of the chopped pistachios.
Place the baking sheet in the preheated oven and bake for 15 minutes.
Rotate the baking sheet 180 degrees and bake for another 12-15 minutes until the edges are golden brown. Once baked remove the baking sheets from the oven and place on wire racks to cool.
Leave to cool for at least 5 minutes and then dust with powdered sugar or drizzle with honey. Then sprinkle with the remaining pistachios.

Notes

Tips for making Pistachio Pastries

As with most yeasted doughs, be sure to knead to dough until it is smooth. For me this took about 20-25 minutes on low speed.
When shaping the dough into the individual ball portions, do your best to create a taught ball of dough with a smooth surface - this will create stronger and smoother pastries!
Be sure to cover the surface of the dough during all of the resting times to make sure that it doesn't dry out.
The filling ingredients will come together best if all are room temperature but you can also microwave the mascarpone briefly to make it more "stirrable".
Use unsalted roasted plain pistachios for the best flavor.
Mascarpone can be replaced with crème fraîche or cream cheese in this recipe. Usually 5% fat greek yogurt works too but I tested it and without the addition of starch, it splits while baking.

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