2 Bosc or Bartlett pears—stemmed, cored and cut into 8 wedges each
How to Make It
Step 1 Make the Coffee Cream
In a small bowl, cover the coffee beans with the heavy cream. Cover with plastic wrap and refrigerate overnight.
Step 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.
Step 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.
Step 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.
Step 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
Step 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.
Step 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.
The unbaked pistachio-date turnovers can be frozen for up to 1 week.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.