Servings: 8 pieces
Calories: 250kcal
Cost: $10
Equipment
- Food processor or blender
- Mixing bowl
- Whisk or electric mixer
- Baking tray
- Parchment paper
Ingredients
- 100 g shelled pistachios
- 2 sheets puff pastry
- 100 g sugar
- 100 g softened butter
- 2 eggs eggs
- 1 tbsp almond extract
- 1 egg yolk egg yolk for glazing
- a pinch salt
Instructions
- Preheat your oven to 180°C (350°F).
- Using a food processor, grind the pistachios into a fine powder.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Crack the eggs into the butter-sugar mixture, one at a time, mixing well after each addition.
- Stir in the ground pistachios, almond extract, and a pinch of salt until combined.
- Lay one sheet of puff pastry on a baking tray lined with parchment paper and spoon the pistachio filling onto the center, leaving a 2 cm border.
- Top with the second sheet of puff pastry and press the edges to seal.
- Score decorative patterns on the top of the galette and brush with egg yolk.
- Bake for 30-35 minutes, or until golden brown and crispy.
Notes
For an extra layer of flavor, sprinkle coarse sugar on top before baking for a crunchy texture. You can substitute pistachios with almonds or walnuts. Use vanilla extract instead of almond extract for a different flavor. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for 5-10 minutes to enjoy crispy pastry again.
Nutrition
Calories: 250kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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