Meera Sodha's Vegan Recipe for Pistachio and Cherry Croissants | food

teaHe smells of fresh baking and is worth everyone to enjoy. It calms the soul, travels from the window to the street, spreads joy in a way without other fragrances. Today's recipes are particularly fragrant. A croissant of cheats made from a pre-rolled puff pastry filled with pistachio marzipan with a push of a button and sweet cherries. For such a lovely smell and pleasure, there are few ingredients and little effect. You can also leave the window open.

Pistachio and Cherry Croissants

If you want, you can use frozen cherries. Melt completely first. Cherries produce juices that are not needed here, but keep them in the refrigerator for 3 days. Use it for a cocktail. You need a food processor for pistachio paste.

Preview 20 minutes
cook 1 hours
Make 16

200g fresh cherriesPotholes (or frozen cherries, thawed)
1 tablespoon sugarA little bit of dust
Unsalted Pistachio Cairn 100gEls
4 tablespoons brown rice syrup
1 tsp vanilla extract
Unscented Oil ½ tbspBrushing teeth like rapeseed
Salt
2 x 320g Packet Free Roll Puff Pastry Sheet – I'm from Jus-Rol

Heat the oven to 220C (200C pan) / 425F / gas 7 and align the baking paper that does not stick to the two oven trays. Finely chop the cherries, put them in a bowl with sugar and leave them steep.

Finely chop a tablespoon of pistachios and store separately. In the bowl of the food processor, add the remaining nuts, syrup, vanilla, oil and salt and boil them until they knead like pin dough.

Unpack a pack of sweets Mark 1/4 longest so that the longest side is parallel to the edge of the workbench, then cut from left to right and bottom to right on the entire sheet. There are eight pastry triangles. Repeat the second pastry sheet.

Sift over a small bowl and drain the cherries (reserving juice). Grab one triangle and place the shortest side parallel to the workbench. This should be a long, dry triangle with a sharp, slightly off-centered stomach, so slightly spread the underside.

Put a teaspoon on the bottom of the triangle 2 cm from the edges, each of the pistachio paste and the drained cherries. If you are tempted to use more, you become too fat. Roll the bottom edge over the filling and continue rolling using the center of the filling. There is a chubby beat in the middle and two horns. Fold the horns towards each other to make a crescent shape and tuck the closed end as needed.

Place on a lined tray and repeat with the remaining pastry and filling to make 15 more croissants. Brush each with oil and bake crunchy and golden for 15-20 minutes.

Freely dust and cool with icing sugar and chopped pistachios.

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