Pistachio-Date Turnovers with Coffee Cream

These not-too-sweet turnovers feature exceptionally flaky rye-flour pastry and a date-spiked pistachio filling.

  • Active:
  • Total Time:
  • Servings: Makes 15 turnovers
  • Time(Other): plus overnight infusing

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Ingredients

coffee cream
  • 2 tablespoons coffee beans
  • 1 cup heavy cream
rye pastry
  • 1 1/2 cups all-purpose flour
  • 1/3 cup rye flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons vegetable shortening
  • 1/3 cup ice water
filling
  • 1 cup unsalted pistachios (about 5 ounces)
  • 1 cup almond flour (about 4 ounces)
  • 3/4 cup sugar, plus more for sprinkling
  • 4 tablespoons cold unsalted butter, diced, plus 2 tablespoon melted butter
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 8 Medjool dates, pitted and quartered
  • 2 Bosc or Bartlett pears—stemmed, cored and cut into 8 wedges each

How to make this recipe

  1. Make the Coffee Cream In a small bowl, cover the coffee beans with the heavy cream. Cover with plastic wrap and refrigerate overnight.
  2. Make the Rye Pastry In a food processor, combine the all-purpose and rye flours with the sugar and salt. Add the butter and vegetable shortening and pulse until pea-size crumbs form. Add the ice water and pulse just until the dough comes together. Transfer the dough to a work surface and press into a rectangle, about 1/2 inch thick. Wrap the dough in plastic and refrigerate for 1 hour.
  3. Make the Filling Preheat the oven to 400°. Line a baking sheet with parchment paper. Spread the pistachios in a pie plate and bake for about 8 minutes or until lightly toasted. Let the nuts cool completely. Leave the oven on.
  4. Make the Filling In a food processor, process the pistachios just until very finely ground. Add the almond flour, ¾ cup of sugar, the diced butter, eggs and salt and process until the mixture is smooth.
  5. Make the Filling On a lightly floured work surface, roll out the dough to a 9-by-15-inch rectangle. Trim the edges so they are straight and even. Cut the rectangle into fifteen 3-inch squares. Place 1 tablespoon of the pistachio filling in the center of each square and top with 2 pieces of date. Brush the edge of each square with water and fold the dough diagonally over the filling to make triangles; press the edges to seal. Arrange the turnovers 1 inch apart on the prepared baking sheet. Freeze the pastries for about 10 minutes or until chilled
  6. Make the Filling Brush the turnovers with the 2 tablespoons of melted butter and sprinkle generously with sugar. Bake for 18 minutes, until the pastry is golden brown and the filling is heated through when a knife is inserted in the center. Transfer to a rack and let cool for 10 minutes.
  7. Make the Filling Strain the coffee cream into a bowl and beat to stiff peaks. Serve the turnovers warm or at room temperature with the whipped coffee cream and pear wedges.

Make Ahead

The unbaked pistachio-date turnovers can be frozen for up to 1 week.

Contributed By Published December 2014





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