Pistachio raised pastries

Pistachio raised pastries

Total: 3 hr 10 min. | Active: 45 min.
Nutritional value / piece: 426 kcal
, Fat: 25 g
, Carbohydrate: 37 g
, Protein: 13 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g zopf flour
¾ tsp salt
1 ½ tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
1 ¼ dl full-cream milk, lukewarm
1 egg
30 g butter, cut into pieces, soft


120 g almond paste
90 g pistachios
70 g quince jelly
1 tbsp lemon juice

To shape

1 egg, beaten
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Add the milk and egg, knead for approx. 3 mins. to form a dough, add the butter and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Purée the almond mixture and pistachios with the quince jelly and lemon juice.

To shape

Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 30 x 50 cm. Spread the filling on top, leaving a border of approx. 1 cm at the top and bottom. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 8 pieces each 6 cm wide using a bread knife. Make a slit in the middle of each piece but do not go all the way through. Place the pieces of dough on a baking tray lined with baking paper, brush with egg.


For approx. 25 mins. in an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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