A light, elegant treat that can be prepared ahead of time and frozen for up to two weeks. When needed, simply slice the chilled dough and bake fresh.
Ingrediants
Ingredients
- 397g Puff Pastry dough (chilled).
- 2 cups Pistachios, finely chopped or ground.
- 3 tbsp Powdered sugar (for the filling).
- 1/8 tbsp (approx. 1/2 tsp) Orange blossom water (optional).
- 1 Egg white, lightly beaten (for brushing).
- Vegetable oil or melted butter (for greasing the trays).
- Extra sugar (for coating the exterior).
- Note: The Arabic text mentions "Mastic" in the instructions, you may add a small pinch of ground mastic to the filling if desired.
Direction
Instructions
- Prepare the Filling: Mix the pistachios, powdered sugar, (mastic if using), and orange blossom water. Cover and set aside.
- Roll the Dough: Roll out the puff pastry on a lightly floured surface to a thickness of 2mm, forming a rectangle approximately 22cm x 32cm.
- Layering: Brush the entire surface of the dough with egg white. Sprinkle 3/4 of the pistachio mixture evenly over the dough. Press down firmly with your hands to secure the nuts.
- The First Fold: Using both hands, fold the two shorter ends (the width) of the rectangle toward the center so they meet in the middle. Smooth the surface, brush with more egg white, and sprinkle the remaining pistachio mixture on top. Press again.
- The Second Fold: Fold the two folded sides over each other once more (like closing a book) and press firmly to bind.
- Sugar Coating: Roll the entire log of dough in granulated sugar until the exterior is well-coated.
- Slicing: Using a sharp knife, cut the log crosswise into slices approximately 3/4 cm thick.
- Arrange: Lightly grease a baking sheet with oil or butter. Place the slices on the tray, leaving 5cm of space between them. Slightly pull the two top ends of each slice apart to form a "V" shape (this will open up into a heart shape as it bakes).
- Bake: Bake in a preheated oven at 200°C (400°F) until golden brown and puffed.
- Cool: Let them cool slightly, then gently remove from the tray using a sharp knife or a metal offset spatula.
- Serve: Arrange the "Happy Hearts" on lace paper doilies and serve.
Variations
Almond Happy Hearts:
- Replace the pistachios, mastic, and orange blossom water with 2 cups of ground almonds.
- Add 1/4 tsp saffron powder (soaked in 1 tbsp rose water) and 1/2 tsp ground cardamom.
- You can replace the exterior coating sugar with sesame seeds.
- Increase the sugar in the filling to 1/4 cup. All other measurements remain the same.
