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Pistachio New York Rolls

Serves: 4Recipe Course: DessertCategory: PastryMachine: MixerTotal time (min.): 6 hours 50
pistachio-new-york-rolls.png pistachio-new-york-rolls.png

Step into pastry paradise with the New York Roll, also known as the Supreme Roll. This pastry masterpiece begins with a croissant dough that is expertly moulded into a perfectly round shape, then baked until it achieves a golden, flaky crust and a pillow-soft interior. It is then filled with velvety smooth pistachio pastry cream and sprinkled with crushed pistachios for a super indulgent pastry treat.

Ingredients

Tools

Method

  1. Make the crème patisserie
  2. Fit the Creaming Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Mix – 30 seconds, speed 1
  5. Add the ingredients into a jug and mix to combine
  6. Pour the vanilla mixture while machine is running - 30 seconds, speed 1
  7. Cook – 7 minutes, 85ºC, speed Min
  8. Transfer the mixture into a clean bowl, cover with plastic wrap and place in the fridge
  9. Make the dough
  10. Clean the appliance bowl and fit the Dough Tool
  11. Add flour, sugar, honey, salt, dry yeast, water, and milk into the appliance bowl
  12. Mix – 3 minutes, speed Min
  13. Add butter
  14. Mix – 8 minutes, speed 1
  15. Remove the Dough Tool
  16. Cover the dough with kitchen towel and let rest – 30 minutes
  17. Place the whole butter in between the parchment paper and roll out into 20 cm x 20 cm square
  18. Place in the fridge until needed
  19. Place the dough on a lightly floured surface and roll out into 40 cm x 20 cm rectangle
  20. Place the chilled flat butter in the centre of the dough
  21. Fold two ends of the dough to the middle
  22. Tightly pinch the seams to seal
  23. Roll the dough to 60 cm x 20 cm ensuring the middle seam is rolled vertically
  24. Fold the two ends of the dough to the middle
  25. Fold the over in half and cover with plastic wrap
  26. Place in the fridge – 1 hour
  27. Place the chilled dough on a lightly floured surface
  28. Roll the dough into 60 cm x 20 cm rectangle
  29. Fold the bottom edge just over the centre and fold the top down to cover the first fold
  30. Cover with plastic wrap and place in the fridge – 30 minutes
  31. Place the chilled dough on a lightly floured surface
  32. Roll until 4 mm thick and cut into 60 cm x 40 cm rectangle
  33. Brush the dough with water then carefully roll the dough shorter side up into a log
  34. Cover with plastic wrap and place in the fridge – 20 minutes
  35. Grease the baking tray and line with parchment paper
  36. Grease the ring moulds and place onto the baking tray
  37. Remove dough log from the fridge and trim the ends
  38. Cut the dough into 4.5 cm pieces
  39. Place into the moulds and cover with a damp kitchen towel
  40. Prove – 2 hours 30 minutes
  41. Preheat the oven to 175ºC
  42. Place a sheet of greaseproof paper on top of the ring moulds
  43. Place another baking tray on top
  44. Bake – 15 minutes, 175ºC
  45. Remove from the oven and carefully flip the rolls
  46. Place back into the oven and bake – 15 minutes, 175ºC
  47. Remove from the oven and transfer to a wire rack to cool completely
  48. Make the pistachio patisserie filling:
  49. Clean the appliance bowl and fit the Whisk Tool
  50. Transfer the chilled patisserie crème into the appliance bowl, fit the splashguard
  51. Add paste
  52. Mix – 2 minutes, speed Max
  53. Transfer the filling into a piping bag fitted with a long tip
  54. Carefully pierce two holes on top of each roll
  55. Pipe the filling into and over the top of each roll to cover two holes
  56. Sprinkle with crushed pistachios
  57. Serve

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