Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 2/3 cup white sugar
- 2 eggs
- 2/3 cup milk
- 2/3 cup shelled pistachios
- 2 tablespoons honey
- 2 tablespoons orange juice
- 2 tablespoons orange zest
- 2 tablespoons confectioners’ sugar
Special Equipment Needed:
- Stand mixer
- 2 baking sheets
- Parchment paper
- Pastry bag
- Round pastry tip
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Line two baking sheets with parchment paper.
3. In a medium bowl, sift together the flour, baking powder, and salt.
4. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
5. Add the eggs one at a time, mixing until fully incorporated.
6. Add the flour mixture in three parts, alternating with the milk, and mix until just combined.
7. Divide the dough into two equal portions and roll each out on a lightly floured surface to a thickness of 1/4 inch.
8. Cut out rounds of dough with a 3-inch round cookie cutter.
9. Place the rounds on the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 10-12 minutes, or until golden brown.
11. Let cool completely on a wire rack.
12. In a food processor, combine the pistachios, honey, orange juice, and orange zest and process until smooth.
13. Transfer the mixture to a pastry bag fitted with a round pastry tip.
14. Pipe the pistachio mixture onto half of the cooled rounds.
15. Top with the remaining rounds and press lightly to seal.
16. Dust with confectioners’ sugar and serve.
Time:
Preparation Time: 30 minutes
Cooking Time: 10-12 minutes
Temperature: 375°F
Serving Size: Makes 12-14 religieuse
Nutritional Information:
Calories: 220
Fat: 10g
Carbohydrates: 29g
Protein: 4g
Substitutions for Ingredients:
- Butter: Margarine or coconut oil
- White sugar: Brown sugar or coconut sugar
- Milk: Soy milk or almond milk
- Pistachios: Walnuts or almonds
- Honey: Maple syrup or agave nectar
- Orange juice: Lemon juice
- Orange zest: Lemon zest
Variations:
- Add 1/2 teaspoon of ground cardamom to the dough for a spiced flavor.
- Substitute the pistachios with other nuts such as walnuts or almonds.
- Add 1/4 cup of dried cranberries for a festive touch.
Tips and Tricks:
- For a more even bake, rotate the baking sheets halfway through the baking time.
- When rolling out the dough, make sure to use enough flour to prevent sticking.
- When piping the pistachio mixture onto the rounds, use a light touch to prevent the rounds from breaking.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
Serve on a platter with fresh berries and a dusting of confectioners’ sugar.
Garnishes:
Serve with a dollop of whipped cream or a drizzle of melted chocolate.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
- If the rounds are not baking evenly, rotate the baking sheets halfway through the baking time.
Food Safety Advice:
- Always wash your hands before handling food.
- Make sure all ingredients are fresh and not expired.
- Keep all utensils and surfaces clean and sanitized.
Food History:
The religieuse is a French pastry made of two choux pastry puffs filled with a flavored cream and topped with a glaze. It is believed to have originated in the 19th century and is named after the traditional nun’s habit.
Flavor Profiles:
This pastry has a sweet and nutty flavor with a hint of orange.
Serving Suggestions:
Serve as a dessert or snack.
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Region: French