Leipziger Lerche pastries with pistachios
Leipziger Lerche pastries are a traditional German pastry that used to be made with larks, but now are typically made with a marzipan and almond filling. The pistachio version adds a delicious nutty flavor to the sweet and rich filling.
Ingredients
- 1 sheet puff pastry thawed
- 1 cup ground pistachios
- 1/2 cup powdered sugar
- 1/4 cup almond flour
- 1/4 cup unsalted butter softened
- 1 egg beaten
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- Pinch salt
- Whole pistachios for garnish
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease 4 oven-safe cups or ramekins.
- In a mixing bowl, combine the ground pistachios, powdered sugar, almond flour, softened butter, almond extract, vanilla extract, and a pinch of salt. Mix until well combined.
- Roll out the puff pastry and cut it into 4 equal squares. Place each square into a greased cup, pressing the pastry gently to line the cup.
- Divide the pistachio mixture evenly among the cups, filling them almost to the top.
- Brush the edges of the pastry with beaten egg and fold over the excess pastry to seal the filling.
- Brush the tops of the pastries with more beaten egg and place a whole pistachio on top of each.
- Bake in the preheated oven for about 20-25 minutes or until the pastries are golden brown and puffed up.
- Remove from the oven and let cool slightly before dusting with powdered sugar.
- Serve warm and enjoy with pistachios!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 669kcal (33%)Carbohydrates: 53g (18%)Protein: 14g (28%)Fat: 53g (82%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 71mg (24%)Sodium: 170mg (7%)Potassium: 372mg (11%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 542IU (11%)Vitamin C: 2mg (2%)Calcium: 63mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
