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.

Ingredients

Scale
  • 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.

Find it online: https://mmmflavors.com/raspberry-pistachio-roll/