Baked goods with a wow effect: pistachio knots
A succulent crown from the muffin tin
RECIPE FROM Walter Rau Lebensmittelwerke GmbH
If you’re looking for a particularly chic pastry that also tastes delicious, you’ll love these pistachio knots! The vegan Danish pastries combine aromatic pistachios with a delicate, buttery dough texture – without any animal ingredients. In cooperation with the Wildbakers and Beleaf PlantBetter, a recipe has been created that guarantees indulgence.
The inner secret of the pistachio knot
The magic begins with an aromatic wheat sourdough, which gives the dough depth and character. In the main dough, high-quality croissant flour provides a delicate, flaky texture, while ice water and the plant-based butter from Beleaf PlantBetter make the pastry wonderfully airy.
But the real star is the filling: finely ground pistachios, marzipan for sweetness, melt-in-the-mouth vegan white chocolate and a hint of spinach powder for the rich green color. The result? A cream that is so velvety and nutty that you’ll want to spoon it up on its own and makes a perfect filling for the knots.
Preparation time: 90 minutes (excluding resting and chilling time)
INGREDIENTS
For the wheat sourdough:
- 1000 g wheat flour 550
- 100 g starter, active
- 1000 g water 40°C
For the main dough:
- 9000 g wheat flour (croissant flour)
- 2100 g wheat sourdough
- 200 g salt
- 700 g sugar
- 400 g Beleaf PlantBetter bar
- 600 g yeast
- 5000 ml ice water
- Beleaf PlantBetter touring plate
For the pistachio filling:
- 1400 g pistachios, ground
- 150 g powdered sugar
- 300 g marzipan
- 1900 g soy milk
- 400 g Beleaf PlantBetter bar
- 1200 g white chocolate, vegan
- 20 g salt
Mix the soy milk, agave syrup and liquid Beleaf PlantBetter well in a 1:1:1 ratio.
PREPARATION
- Mix the wheat sourdough ingredients well and cover and leave to mature for 12-16 hours. Knead the main dough well in a spiral mixer for 4 minutes slowly and 8 minutes quickly. Dough temperature 23 °C.
- Weigh out 4×4 kg of curd. Dye 2 kg of dough well with food coloring, weigh out 500 g each. Pre-roll all the pieces a little and freeze overnight.
- Temper the pieces in 4-6 °C refrigeration, temper the Beleaf PlantBetter plate in the room. Then roll out the Beleaf PlantBetter sheet to twice the size and cut in half. Tour 4 kg curd with half the Beleaf PlantBetter sheet (single, double, single tour). Roll out the green dough and pre-roll the dough and place on the toured dough. Chill for at least 1 hour at 4-6 °C.
- Roll out 5 mm thick, 54 cm wide. Place on the table with the green dough layer facing down. Cut strips 5 cm wide and 18 cm long. Divide again with a metal scraper to make 3 strands (do not cut the upper part by approx. 3 cm).
- Brush lightly with water, place half a chocolate stick on top and plait the 3 strands from bottom to top. Then fold in the chocolate stick and roll down into a ball of dough. Place in greased muffin tins with the end facing downwards.
- When 2/3 done, spread with the glazing brush and bake as usual. Brush again after baking.
- Make a paste from the pistachios, powdered sugar, marzipan and 800 g soy milk, melt the chopped white chocolate in the Beleaf PlantBetter bar and the remaining soy milk. Mix with the pistachio paste in a blender until smooth.
- When knots lukewarm, fill with the pistachio filling and garnish.
Additional spinach powder intensifies the color of the pistachio filling.
