| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 10 pocket pastries |
Ingredients
- Two 15-ounce packages refrigerated pie crusts, such as Pillsbury
- 1/4 cup White Chocolate Pistachio Butter, recipe follows
- 3 to 4 tablespoons raspberry jam, plus 1/4 cup for the glaze
- 1 large egg
- 1 cup confectioners’ sugar
- Sprinkles, for decorating
- 1 cup roasted unsalted pistachios
- 1/2 cup white chocolate chips
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you’re short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
- Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
- Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
- Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners’ sugar into the strained jam until you reach the desired consistency.
- Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
- In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 601 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 368 mg |
Reviews
We made the pistachio butter and ate it all on toast before we could even put it in the pie dough! Guess we will have to make more!!
I made these with strawberry jam and altered the pistachio white chocolate butter and added a splash of melted coconut oil and it was super yummy did not use a glaze on top because I felt the filling added enough sweetness … Will be making these again using different types of jam…
I made mine with strawberry jam. I have never made pistachio butter before and I was amazed by how delicious it was. I hope to make it again and try out different jams. 🙂
Mmmm these were delicious!! I made a gluten free pie dough and it worked really well. I used strawberry jam and it was super good.
So easy and delicious! My kids made it for the most part with little help from mom.
This was fun for the kids to make and easy to make. Most of the ingredients were already in the cabinet.
It was a very good dessert.
Delicious!!!
where is the pistachio butter recipe
These came out so cute! They were delicious! I made these for a small get together and everyone enjoyed them. I will definitely make these again. The White Chocolate Pistachio Butter is so yummy! The flavor is amazing. I’m going to try these again with some different flavors! Thanks Molly!