Raspberry Pistachio Roll: A Delicious and Easy Recipe

Raspberry pistachio roll: Prepare to be captivated by a dessert that’s as visually stunning as it is delicious! Imagine a swirl of vibrant pink raspberry jam nestled within a delicate, buttery dough, studded with emerald green pistachios. This isn’t just a treat; it’s an experience.

While the exact origins of rolled pastries are debated, the concept of layering dough with sweet fillings dates back centuries across various cultures. From the strudels of Austria to the rugelach of Eastern Europe, the idea of a filled and rolled pastry has delighted palates for generations. Our raspberry pistachio roll draws inspiration from these traditions, adding a modern twist with its sophisticated flavor combination.

But what makes this particular roll so irresistible? It’s the perfect balance of textures and tastes. The slight tang of the raspberries cuts through the richness of the buttery dough, while the pistachios provide a delightful crunch and a subtle nutty flavor. It’s elegant enough for a special occasion, yet simple enough to enjoy with a cup of coffee on a quiet afternoon. Plus, the beautiful spiral design makes it a show-stopping centerpiece for any table. I know you’ll love this recipe as much as I do!

Ingredients:

• For the Dough:
• 3 1/4 cups (400g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 cup (240ml) ice water
• 1 tablespoon apple cider vinegar
• For the Raspberry Filling:
• 12 ounces (340g) fresh raspberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)
• For the Pistachio Frangipane:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 1 cup (100g) ground pistachios
• 2 tablespoons all-purpose flour
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or cream
• For the Garnish:
• 1/4 cup chopped pistachios
• Powdered sugar, for dusting (optional)

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for proper gluten development and flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create flaky layers!
3. Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. The vinegar helps to relax the gluten in the dough, making it more tender. Gradually add the water mixture to the flour mixture, mixing until just combined. Be careful not to overmix! Overmixing develops too much gluten, resulting in a tough dough.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together into a shaggy mass. Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period is essential for allowing the gluten to relax and the butter to firm up, which will make the dough easier to roll out and result in a flakier crust.

Making the Raspberry Filling:

1. Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. The cornstarch will help to thicken the filling as it cooks, preventing it from becoming too runny. The lemon juice adds a touch of brightness and acidity that balances the sweetness of the raspberries.
2. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until the raspberries break down and the filling thickens. This usually takes about 5-7 minutes. Be sure to stir constantly to prevent the filling from sticking to the bottom of the pan and burning.
3. Add Almond Extract (Optional): Remove the saucepan from the heat and stir in the almond extract, if using. The almond extract enhances the flavor of the raspberries and adds a subtle nutty note.
4. Cool the Filling: Transfer the raspberry filling to a bowl and let it cool completely. This is important because warm filling will melt the butter in the dough, resulting in a soggy crust. You can speed up the cooling process by placing the bowl in the refrigerator.

Preparing the Pistachio Frangipane:

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the mixture, which will help to create a light and tender frangipane.
2. Add Egg and Almond Extract: Beat in the egg and almond extract until well combined. Make sure the egg is fully incorporated before moving on to the next step.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together the ground pistachios and flour. Gradually add the pistachio mixture to the butter mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough frangipane.

Assembling the Raspberry Pistachio Roll:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents the roll from sticking to the baking sheet and makes cleanup easier.
2. Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs into a large rectangle, about 12×16 inches. Aim for a thickness of about 1/8 inch. The thinner the dough, the flakier the crust will be.
3. Spread Frangipane: Spread half of the pistachio frangipane evenly over the dough, leaving a 1-inch border along one of the long edges. This border will help to seal the roll.
4. Spread Raspberry Filling: Spread half of the cooled raspberry filling evenly over the frangipane.
5. Roll Up the Dough: Starting from the opposite long edge, carefully roll up the dough into a tight log. Pinch the seam to seal.
6. Repeat: Repeat steps 2-5 with the remaining dough, frangipane, and raspberry filling.
7. Chill the Rolls: Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes. This will make the rolls easier to slice.
8. Slice the Rolls: Using a sharp knife, slice each roll into 1-inch thick slices. You should get about 12-16 slices from each roll.
9. Arrange on Baking Sheet: Place the slices cut-side up on the prepared baking sheet, leaving some space between each slice.
10. Egg Wash: In a small bowl, whisk together the egg and milk or cream. Brush the tops of the rolls with the egg wash. This will give them a beautiful golden-brown color.
11. Sprinkle with Pistachios: Sprinkle the tops of the rolls with chopped pistachios.

Baking the Raspberry Pistachio Rolls:

1. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly. Keep an eye on them, as baking times may vary depending on your oven.
2. Cool: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Garnish (Optional): Dust the cooled rolls with powdered sugar, if desired.

Serving and Storing:

These Raspberry Pistachio Rolls are best served warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream. Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze the unbaked rolls for up to 2 months. To bake from frozen, thaw the rolls in the refrigerator overnight and then bake as directed.

Tips for Success:

• Keep the butter cold: Cold butter is essential for creating flaky layers in the dough.
• Don’t overmix the dough: Overmixing develops too much gluten, resulting in a tough dough.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, which will make the dough easier to roll out and result in a flakier crust.
• Cool the filling: Warm filling will melt the butter in the dough, resulting in a soggy crust.
• Use a sharp knife to slice the rolls: A sharp knife will prevent the rolls from being squished.

Variations:

• Use different berries: You can substitute other berries for the raspberries, such as blueberries, strawberries, or blackberries.
• Add chocolate: Add chocolate chips or chopped chocolate to the raspberry filling or the frangipane.
• Use different nuts: You can substitute other nuts for the pistachios, such as almonds, walnuts, or pecans.

  Conclusion:

  This Raspberry Pistachio Roll isn’t just a dessert; it’s an experience. The vibrant tang of the raspberries perfectly complements the earthy, nutty flavor of the pistachios, all wrapped in a delicate, buttery pastry. It’s a symphony of textures and tastes that will leave you and your guests wanting more. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s a showstopper that’s surprisingly easy to make, making it a must-try for any home baker looking to impress. But the best part? This recipe is incredibly versatile! While I adore it exactly as written, there are so many ways to customize it to your liking.

  Serving Suggestions and Variations:

  * Warm with Vanilla Ice Cream: Serve a warm slice of the Raspberry Pistachio Roll with a scoop of creamy vanilla ice cream for an extra indulgent treat. The contrast of warm pastry and cold ice cream is simply divine. * Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance and sweetness. * Add a Citrus Glaze: For a brighter flavor profile, whisk together powdered sugar with a tablespoon or two of fresh lemon or orange juice to create a simple glaze. Drizzle it over the cooled roll. * Swap the Berries: Not a raspberry fan? No problem! Substitute with other berries like strawberries, blueberries, or even a mix of your favorites. Just be sure to adjust the sugar accordingly, as some berries are sweeter than others. * Experiment with Nuts: While pistachios are the star of this show, you can certainly experiment with other nuts. Almonds, walnuts, or pecans would all be delicious alternatives. Toast them lightly before adding them to the filling for enhanced flavor. * Chocolate Chips: Add a handful of mini chocolate chips to the filling for a richer, more decadent dessert. Dark chocolate pairs particularly well with raspberries and pistachios. * Cream Cheese Filling: For a richer, more decadent twist, consider adding a layer of cream cheese filling. Simply beat together softened cream cheese with powdered sugar and a touch of vanilla extract, then spread it over the pastry before adding the raspberry and pistachio mixture. * Make Mini Rolls: For individual servings, cut the dough into smaller squares before filling and rolling. This is a great option for parties or gatherings. I truly believe that this Raspberry Pistachio Roll will become a new favorite in your household. It’s perfect for special occasions, holiday gatherings, or simply a weekend treat. The combination of flavors and textures is simply irresistible, and the recipe is easy enough for even beginner bakers to master. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece! I’m confident that you’ll be thrilled with the results. And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you make any tweaks of your own? Share your photos and stories in the comments below. I can’t wait to see your creations and hear what you think. Happy baking! Print

  Raspberry Pistachio Roll: A Delicious and Easy Recipe

  

  Print Recipe

  Flaky, buttery rolls filled with a vibrant raspberry filling and a rich pistachio frangipane. A delightful treat perfect for breakfast, brunch, or dessert.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 195 minutes
  • Yield: 24–32 rolls 1x

  Ingredients

  Scale 1x2x3x

  • 3 1/4 cups (400g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 cup (240ml) ice water
  • 1 tablespoon apple cider vinegar
  • 12 ounces (340g) fresh raspberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract (optional)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1 cup (100g) ground pistachios
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 tablespoon milk or cream
  • 1/4 cup chopped pistachios
  • Powdered sugar, for dusting (optional)

  Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. Gradually add the water mixture to the flour mixture, mixing until just combined. Be careful not to overmix!
  4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together into a shaggy mass. Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  5. Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice.
  6. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until the raspberries break down and the filling thickens. This usually takes about 5-7 minutes.
  7. Add Almond Extract (Optional): Remove the saucepan from the heat and stir in the almond extract, if using.
  8. Cool the Filling: Transfer the raspberry filling to a bowl and let it cool completely.
  9. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy.
  10. Add Egg and Almond Extract: Beat in the egg and almond extract until well combined.
  11. Incorporate Dry Ingredients: In a separate bowl, whisk together the ground pistachios and flour. Gradually add the pistachio mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
  12. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  13. Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs into a large rectangle, about 12×16 inches.
  14. Spread Frangipane: Spread half of the pistachio frangipane evenly over the dough, leaving a 1-inch border along one of the long edges.
  15. Spread Raspberry Filling: Spread half of the cooled raspberry filling evenly over the frangipane.
  16. Roll Up the Dough: Starting from the opposite long edge, carefully roll up the dough into a tight log. Pinch the seam to seal.
  17. Repeat: Repeat steps 2-5 with the remaining dough, frangipane, and raspberry filling.
  18. Chill the Rolls: Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes.
  19. Slice the Rolls: Using a sharp knife, slice each roll into 1-inch thick slices. You should get about 12-16 slices from each roll.
  20. Arrange on Baking Sheet: Place the slices cut-side up on the prepared baking sheet, leaving some space between each slice.
  21. Egg Wash: In a small bowl, whisk together the egg and milk or cream. Brush the tops of the rolls with the egg wash.
  22. Sprinkle with Pistachios: Sprinkle the tops of the rolls with chopped pistachios.
  23. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly.
  24. Cool: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  25. Garnish (Optional): Dust the cooled rolls with powdered sugar, if desired.

  Notes

  • Keep the butter cold for flaky layers.
  • Don’t overmix the dough to avoid toughness.
  • Chill the dough for easier handling and flakier crust.
  • Cool the filling to prevent a soggy crust.
  • Use a sharp knife for clean slices.
  • You can substitute other berries, add chocolate, or use different nuts for variations.
  • These Raspberry Pistachio Rolls are best served warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream. Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze the unbaked rolls for up to 2 months. To bake from frozen, thaw the rolls in the refrigerator overnight and then bake as directed.