Polski 
Pistachio mazurek has a wonderful flavour and a beautiful green colour. Compared to other nuts, pistachios do not have quite as pronounced a flavour in baked goods. The idea here was to use as much pistachio as possible. This pistachio mazurek is made with a pistachio shortcrust base, topped with pistachio cream mixed with white chocolate for stability, and finished with chopped pistachios. The sweetness of the cream is balanced by raspberries, which are an essential part of this combination. Highly recommended!
Ingredients for the pistachio shortcrust pastry:
- 250 g plain flour
- 100 g unsalted pistachios, finely ground
- 80 g icing sugar
- 170 g cold butter, cut into cubes
- 1 tbsp thick soured cream
- 2 egg yolks
- a pinch of salt
Sift the flour, add the ground pistachios and butter, and quickly rub or cut together with a knife until the mixture resembles breadcrumbs. Add the egg yolks, icing sugar, salt and soured cream and quickly bring together to form a dough (you can also use a food processor). Shape the dough into a ball, wrap in cling film and chill in the fridge for 30–60 minutes.
Line a 34 x 25 cm baking tin with baking paper. Divide the dough into two portions, approximately ⅔ and ⅓ (the smaller portion will be used to make the lattice). Roll out the larger portion and transfer it to the tin, pressing it evenly over the base. Roll the remaining dough into thin ropes and arrange them in a lattice pattern over the pastry.
Bake at 180°C for approximately 20–22 minutes, or until lightly golden. Remove from the oven and leave to cool completely.
Ingredients for the pistachio filling:
- 150 g pistachio cream
- 100 g white chocolate, finely chopped
Place both ingredients in a heatproof bowl over a pan of gently simmering water. Melt slowly over low heat. Only once fully melted, stir until thoroughly combined. Remove from the heat and leave to cool slightly.
To decorate:
- a few freeze-dried raspberries
- chopped and ground pistachios, for sprinkling
Transfer the baked mazurek to a serving plate or board. Spoon the pistachio filling onto each section of the mazurek. Crumble the freeze-dried raspberries over the top and sprinkle with chopped and ground pistachios. Leave to set. Slice and serve.
Pistachio mazurek does not need to be refrigerated.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author