PISTACHIO SFOGLIATELLE

One of the most appreciated tastes by everyone. The curly pistachio sfogliatella is an unmissable goodness. Good, delicious, ready in a few minutes the sfogliatelle with PISTACHIO, crispy puff pastry stuffed with pistachio cream. They literally melt in your mouth, and the preparation is very fast. From the puff pastry are obtained circles that will be stuffed with pistachio cream. A nice sprinkling of icing sugar at the end and the pleasure is assured!

The sfogliatelle with pistachio cream, are a real delicacy, basic recipe of one of the best and most famous desserts, in a sweet version irresistible and guaranteed success. Delicious pastry crunchy and pleasant to the palate, which contains a wonderful heart of cream enriched with creamy pistachio, a pleasure for the palate to which no one will be able to resist. Perfect to be made on a special occasion, such as a family celebration, to enrich a buffet of delicious dishes prepared with your own hands. A recipe that does not require much effort and great experience, below you will be explained very simply the procedure and you will realize that it will take very little and the result will certainly be a great success. 

Let's start immediately and start with the list of ingredients.

Ingredients

For the dough

375 g flour  

165 ml water

115 g lard

15 g honey

8 g salt

For the filling

250 g mascarpone cheese 

200 ml fresh cream for cakes

300 g pistachio cream 

80 g chopped pistachios

1 tablespoon honey

Preparation

First of all to make this delicious goodness, start from the dough, pour the flour, honey and salt into a bowl, start working it and incorporate the water little by little, you will have to get a firm and compact mixture, cover the bowl with a kitchen towel and let it rest about 1 hour, then divide it into three loaves and with the help of a rolling pin or a pasta machine, roll out the dough until you get very thin sheets, brush the lard on each strip and overlap them forming a tight roll, wrap it with plastic wrap and let it rest in the refrigerator for about a couple of hours. Meanwhile, prepare the filling, take a container and start whipping the cream for cakes until stiff using an electric whisk, the mixture must be swollen and fluffy, on the side soften the mascarpone to which you will gradually add the cream with a spatula making movements from bottom to top in order to obtain a creamy consistency and prevent it from disassembling excessively, At this point incorporate the pistachio spread and chopped pistachio, a teaspoon of honey and stir until you get a uniform and homogeneous mixture. After the necessary time, take the roll and cut it into slices, about 1 cm thick, with your thumbs, push the center and stretch the ends with the other fingers forming cones, fill them with the filling ready and close the end well and place them on a baking sheet lined with parchment paper, Bake in a preheated oven in ventilated mode at 190 C degrees for about 15 minutes. In browning, bake and serve on the table, an alternative and sweet version to the classic sfogliatelle, enjoy your dessert.