Desserts
Pistachio Bejgli, for When You Want to Surprise the Relatives
Ingredients
100 ml
Mizo milk
10 g
yeast
520 g
flour
50 g
powdered sugar
50 g
powdered sugar
2 pinches
salt
160 g
Mizo butter
100 g
lard
1
vanilla pod (seeds)
to taste
Zest of 1 lemon and 1 orange
2
egg yolks
420 g
roasted ground pistachios
240 g
Mizo milk
250 g
sugar
1
vanilla pod (seeds)
100 g
dried cranberries
60 g
breadcrumbs
Instructions:
A festive favorite with a twist! Want to add something new to your Christmas cookie lineup? This dessert will definitely stand out, but beware, it's highly addictive!
Start by preparing the dough. Activate the yeast in warm milk. Add powdered sugar, lard, butter, salt, and the vanilla seeds to the flour. Then mix the yeast milk with the flour mixture, and grate in the zest of lemon and orange. Knead the dough, and once it starts coming together, add the egg yolks. Divide the dough into four equal pieces (each 240g) and wrap them in foil. Let them rest in the fridge for 1 hour.
Now, the filling! Roast the unsalted pistachios at 170°C (338°F) for 8-10 minutes, then grind them. Add breadcrumbs to the mixture. In a saucepan, combine the milk, sugar, dried cranberries, and vanilla seeds, and heat it up. Once warm, mix it with the ground pistachios and stir well. Allow it to cool, then divide into 4 equal portions, which will be used to fill the dough.
Roll out the bejgli dough, spread the filling evenly, and then roll it up tightly. Slightly twist it to elongate the roll. Brush the beigli with a mixture of 2 egg yolks and 1 whole egg. Let it rest in a cool, dry place until the egg dries. Once dried, prick the surface and brush with egg whites. Let it rest again until the egg white dries. Then bake at 185-190°C (365-374°F) for 28-30 minutes. Don’t worry if it cracks a little; it will still taste delicious! Allow it to cool before slicing.