This divine mixture is enrobed in a delicious pastry dough containing cream cheese. However, the dough must stand in the fridge overnight before using. But, thankfully, pulling the rest of the recipe together is a cinch.
The red and green colored filling combination of these Pistachio Raspberry Horns also makes it a perfect addition to your dessert table at Christmastime. Also, the cookies follow the same roll-up directions as ruglach. So they are perfect for the Jewish holidays, as well. Yeah, it’s never too early to start bookmarking holiday meal recipes, even in sweltering July.
Are they pasties? Are they cookies? You decide. However, I am warning you, they will dissapear quickly after you make them. You cut 16 pastries out of this Pistachio Raspberry Horns recipe, but if you want to create mini versions, feel free to cut more. I don’t do public math, so I can’t instruct you on exactly how to cut them into smaller pieces. These cookies have handmade quality raspberry jam from a local in PA, a gift from a friend.
Pistachio Raspberry Horns
Ingredients
- 1+1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla bean paste
- 7 tablespoons cold unsalted butter cut into pieces
- 1/2 cup cream cheese
- 1/2 cup chopped raw pistachio nuts
- 1 small lemon
- 1/2 cup white granulated sugar
- 6 tablespoons raspberry jam divided
Instructions
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Whisk together the flour and salt.
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Add the cold butter pieces and vanilla bean paste. Knead to combine.
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Add the cream cheese and knead to form a smooth dough.
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Halve the dough. Wrap each section in plastic cling film and chill overnight.
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Zest and juice the lemon.
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Reserve 3 tablespoons of the chopped pistachios. Place the rest in a blender or food processor and grind them to dust.
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Mix the 3 tablespoons of chopped pistachios, ground pistachios, zest, juice, and sugar. Divide in half.
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Preheat the oven to 350F.
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Line a baking sheet with parchment paper.
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Remove one of the dough packages from the refrigerator.
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Roll the dough out between plastic wrap on the top and bottom into a 10-inch circle.
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Spread 3 tablespoons of the raspberry jam evenly over the dough circle, then spread half the pistachio/sugar mixture over the jam.
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Use a pizza cutter to divide the dough into 8 pieces, like a pizza.
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Working with one slice at a time, roll up the piece from the pointed side. Place on the prepared baking sheet.
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Bake for 20 minutes, then transfer to a baking rack.
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Repeat the steps above with the other half of the dough.
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Let cool before plating and serving.
So, do you like these Pistachio Raspberry Horns? Then also check out some of these other delicious recipes:
LEMON ROSEMARY YOGURT CAKE
RHUBARB RASPBERRY STREUSEL CAKE
HEART FRENCH MACARONS WITH RASPBERRY VANILLA BUTTERCREAM FILLING
