Monday 31 March 2008

Pistachio Nut Pastry Recipe

Here is my pistachio nut pastry recipe.

This pastry recipe can be used in addition to any sweet recipe you desire.

My pistachio nut pastry recipe is lovely and soft textured with a crisp edge, the colour looks golden brown with a hint of the pistachio colour coming through.

With a smooth nutty taste and delicious biscuit flavour this pistachio nut pastry recipe is well worth being part of any pastry collection.

Ingredients for Pistachio Nut Pastry Recipe

1 + 1/2 Cup Plain Flour
1/2 Cup Unsalted Pistachio Nuts (chopped + ground to a powder)
3 Tbsp Sugar
1/4 tsp Salt
1/2 Cup Margarine
Little Cold Water

Unslated Pistachio nuts with no shell.

Chopped pistachio nuts, this makes grinding easier.

Pistachio nuts ground to a powder.

Getting Started on Jeenas Pistachio Nut Pastry Recipe

In a mixing bowl place plain flour, sugar, salt and ground pistachio nuts.

Mix well.

Take the half cup of margarine and place into the mixing bowl with dry ingredients.

Rub the margarine into the dry pastry mixture using your fingers.

Rub the pistachio nut pastry mixture until it resembles bread crumbs.

Add small amounts of cold water a little at a time to bring the crumbs together to form a pastry dough.

Only add very small amounts of water between each time you stir it together.

Refrigerate before use or use straight away.

Use your pistachio nut pastry in your desired food recipe.

This Pistachio nut pastry recipe can be used for biscuits, flan and tart bases, pastries and much more.


Anonymous said...


I stumbled upon your site not long ago. I love it!

On this pastry recipe, why do you use margarine instead of butter?

Chef Jeena said...

Hi Maggie thank you for visiting.

I use margarine instead of butter because the margarine that I use is not hydrogenated and suites my diet.

You can however use whichever margarine or butter that you like.