Sweet pistachio peaches


CategoryDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 250 g fairy 00
 85 g sugar
 60 g butter
 2 eggs
 2 tablespoons of milk
 15 g brewer's yeast
 a pinch of salt
 1 sachet vanillin
 grains of pistachio
 cream of pistachio Pistì
For the bath
 200 g water
 100 g sugar
 rum for desserts
1

Preparation of the wet:
-Warm the water and dissolve the sugar while still on the heat. Add the rum and mix well.

2

Whisk the eggs with the sugar and salt, add the soft butter in pieces, the vanillin and mix well.
Dissolve the yeast in the barely warm milk and add it to the mixture, then pour in the sifted flour and knead until the dough comes away from your hands.

3

Leave to rise and when the dough has doubled in size, form rather small balls and place them on a baking tray lined with baking paper at a distance from each other.
Bake in a hot oven at 180° for 15 to 20 minutes.

4

Take the balls out of the oven and use a teaspoon to scoop out a small part from the base side.

5

Collect the removed parts and place them in a blender, roughly pulverising them like breadcrumbs. Soak the half-balls (a little) with the wetness.
Now fill with cream of pistachio with a sac a poche two half balls
then combine them and brush them on the outside with the remaining cream

6

Dip them in the breadcrumbs prepared earlier with the leftover balls.

7

Sprinkle with grains of pistachio and serve them.

Ingredients

 250 g fairy 00
 85 g sugar
 60 g butter
 2 eggs
 2 tablespoons of milk
 15 g brewer's yeast
 a pinch of salt
 1 sachet vanillin
 grains of pistachio
 cream of pistachio Pistì
For the bath
 200 g water
 100 g sugar
 rum for desserts

Directions

1

Preparation of the wet:
-Warm the water and dissolve the sugar while still on the heat. Add the rum and mix well.

2

Whisk the eggs with the sugar and salt, add the soft butter in pieces, the vanillin and mix well.
Dissolve the yeast in the barely warm milk and add it to the mixture, then pour in the sifted flour and knead until the dough comes away from your hands.

3

Leave to rise and when the dough has doubled in size, form rather small balls and place them on a baking tray lined with baking paper at a distance from each other.
Bake in a hot oven at 180° for 15 to 20 minutes.

4

Take the balls out of the oven and use a teaspoon to scoop out a small part from the base side.

5

Collect the removed parts and place them in a blender, roughly pulverising them like breadcrumbs. Soak the half-balls (a little) with the wetness.
Now fill with cream of pistachio with a sac a poche two half balls
then combine them and brush them on the outside with the remaining cream

6

Dip them in the breadcrumbs prepared earlier with the leftover balls.

7

Sprinkle with grains of pistachio and serve them.

Sweet peaches with pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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