This is a Croissant pastry filled with unsweetened Pistachio paste and chocolate chips, swirled and cut like Chelsea Buns then generously brushed with runny honey. An delicious Sunday Breakfast treat!!
Pastry
500g Plain Flour
50g Butter
1 tsp dried yeast
1 tsp sugar
1/2 tsp salt
400ml Water
200g Butter
Filling
100g Crunchy Pistachio Paste
50g nibbled pistachios
3 tbsp Sugar
3 tbsp Chocolate Chips
Glazing
Milk for brushing
3 tbsp Runny honey
In a food processor add sifted flour, 50g butter, yeast, sugar and salt and give a few pulses so that butter incorporates in flour. Add water gradually and stop when ball forms. (some flours tend to have different fluid absorption)
Roll dough over a floured surface to form a rectangle. Cut 200g butter into thin slices and place in the middle of the rolled dough to cover 2/3rds of the dough. Fold dough edges towards center to cover butter completely, give a quarter turn and roll out again. Fold edges one third over each other and chill dough for 15 minutes. Repeat folding and turning for 3 more times.
Roll out pastry to form approximately 60cmx40cm rectangle. Cover thinly with Pistachio paste, sprinkle with sugar, nibbled pistachios and chocolate chips. Roll dough then cut approximately 2cm pieces. Arrange in a buttered baking dish leaving 1/2cm between each roll for proving. Cover with plastic film and refrigerate overnight.
Take out from fridge, and bring to room temperature for about 1/2 an hour. Meanwhile pre heat oven to 210c. Brush tops with a little milk, then bake for about 40mins until lightly golden. Take out from oven, spoon over the runny honey and bake for further 10 minutes until Puffed Rolls become rich gold colour.
Recipe makes approximately 20 Puff Rolls. Rolls keep well for 2 days, but can be frozen either raw or cooked after completely cooled.
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