Middle Eastern · Dessert
Pistachio Stuffed Pastry Bars
A dense, buttery pastry bar hiding a fudgy, cardamom-scented pistachio paste at its centre, baked until golden and finished with a honey drizzle and crushed pistachios — a nod to the nut-stuffed pastries of Levantine and Persian baking traditions.
$1
18 minsPrep
24 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
356Calories
6.4gProtein
23.3gFat
33.2gCarbs
18.5gSugar
2.5gFiber
121mgSodium
64mgChol
10gSat Fat
232mgPotassium
32mgCalcium
1.6mgIron
0.1mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with baking paper, leaving an overhang for easy removal.
2
In a bowl, whisk together 28g flour, the melted 26g butter, 14g sugar and the beaten egg until you have a smooth, thick batter.
3
In a separate small bowl, mix the ground pistachio, 10g sugar, 8g melted butter and the ground cardamom into a thick, sticky paste.
4
Spread half the pastry batter evenly into the base of the lined tin.
5
Dollop the pistachio paste over the batter and spread gently to the edges, keeping it away from direct contact with the tin sides.
6
Spoon the remaining batter over the pistachio layer and smooth the top so the filling is fully enclosed.
7
Bake for 22-25 minutes until the top is lightly golden and just firm to the touch, with a slight give in the centre.
8
Cool in the tin on a wire rack for 15 minutes, then lift out using the paper overhang and cool completely on the rack.
9
Once fully cooled, drizzle the honey over the top and scatter with the crushed pistachio topping before slicing into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g sifted all purpose flour
- 0.9 oz26g melted butter
- 0.5 oz14g sugar white
- 1/31/3 eggs, lightly beaten (15g)
- 1.1 oz30g finely ground pistachio
- 0.4 oz10g sugar white
- 0.3 oz8g melted butter
- 0 oz1g ground cardamom
- 0.4 oz12g honey
- 0.3 oz8g crushed, for topping pistachio
