ASMR Baking Raspberry Pistachio Pastries 🥐 (Close Whispered Voiceover)

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Pistachio Frangipane:
1/2 cup pistachio four (pulse about a cup of pistachios with 1/2 tablespoon of flour until you reach a semi-fine mixture. It doesn’t have to be perfect!)
1/2
1/4 cup (1/2 stick) unsalted butter (room temp)
1 egg yolk
1/4 cup cane or granulated sugar
1/2 tablespoon flour
1/2 tsp vanila extract
A dash of almond extract
A pinch of salt

Mix ingredients together in one bowl until combined into a thick paste. Add this mixture to a piping bag and set aside for later.

Raspberry Preserves:
1 1/2 cups frozen or fresh raspberries
1 cup cane or granulated sugar
1 medium lemon
1/4 cup water
1/2 tsp cornstarch

Add all ingredients into a pot on medium heat. Stir to combine.

Once the mixture starts to boil, turn the heat down to low and allow it to simmer for an additional 18-20 minutes.
- Be sure to stir the mixture periodically to ensure your preserves don’t burn/caramelize on the bottom.

Puff Pastry:
One box of premade puff pastry. Mine came with two rectangles of dough.

Ensure you’ve let the dough thaw in the fridge for a few hours prior to starting.

On a lined baking sheet, use a pizza cutter or cookie cutter to cut out the shape you’d like to use for your pastry.
- Squares/rectangles will get the most use out of the dough.

With your shapes cut out, add scores (not deep cuts) of where you’d like the edge of the pastry to be.
- This creates a guide for where you place your filling and allows the dough to rise around the indents.

Poke a fork into the bottom of the puff pastry (prevents the middle from puffing up) and add egg wash around the scored edges. Dust sanding sugar over the top, if desired.

Add your filling using either a spoon or a piping bag, ensuring the pistachio frangipane and raspberry preserves are not spilling over the sides.

Bake at 400 F for 15 minutes or until the edges are just golden.

Dust with powdered sugar if you’d like and finish with a sprinkle of ground pistachios! :)