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Strawberry Pistachio Pastry

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In my enchanted kitchen, where the scent of vanilla and spice lingers in the air, I weave a bit of magic into every bite. Today’s spell? A Strawberry Pistachio Pastry, a golden, flaky creation kissed with sweet berries and the earthy charm of crushed pistachios. The rich, buttery layers hold secrets of warmth and comfort, while the vibrant strawberry filling shimmers like a love potion in the light. A sprinkle of pistachio—like ground emeralds—adds a final touch of enchantment. Brew a cup of tea, set your intentions, and let this pastry bring a little magic to your table. ✨🥐🍓

A finished large strawberry pistachio pastry atop a sheet of wax paper on a wood cutting board. The pastry is covered with a layer of frosting, glaze, strawberries, and pistachios.

This delicious recipe is wonderful anytime of the year! You can have it for breakfast or a nice treat to energize you throughout your day.

This was inspired by my Warm Rustic Apple Hand Pies and Freshly Baked White River Salmon recipes.

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Ingredients

~*~See recipe card for quantities~*~

  • large strawberries
  • puff pastry sheet
  • pistachios chopped
  • egg
  • water
  • lemon zest
  • vanilla extract
  • maple syrup
  • cottage cheese
  • powdered sugar optional

Instructions

Let the baking begin!

An evenly poked sheet of rolled-out puff pastry on a wood cutting board.
  1. Rolling out the puffed pastry and create a border alongside the edges of the pastry, not cutting all the way through the dough. Poke indents all over the middle of the pastry with a fork and cover in egg wash. Bake at 350F for 10 minutes.
a white bowl of strawberries next to a set of strawberry-shaped measuring spoons sit on top of a wood cutting board
  1. Thinly slice the strawberries and using a spoon, toss in a bowl with maple syrup, vanilla extract, and a squeeze of lemon to create a sweet glaze around the strawberries. Then chop the pistachios into fine pieces.
bourbon vanilla extract, trader joe's organic vermont maple syrup, good culture cottage cheese, and a lemon on top of a wood cutting board.
  1. Combine the cottage cheese, lemon zest, maple syrup, and vanilla in a food processor and blend until smooth.
A finished large strawberry pistachio pastry atop a sheet of wax paper on a wood cutting board. The pastry is covered with a layer of frosting, glaze, strawberries, and pistachios.
  1. Grab your contents from the food processor and spread over the pastry. Top with your strawberries and chopped pistachios! Pop back in the oven for 5 minutes. Slice and serve!

Hint: don't forget the egg wash before baking the pastry sheet! This helps makes it glossy and crunchy!

Substitutions

  • Gluten Free - use gluten free pastry dough instead of regular pastry dough. Ratio is 1:1.
  • Nuts - instead of pistachios, you can use walnuts or pecans!
  • Dairy Free - use dairy free cottage cheese.

Equipment

  • 1 Cutting Knife
  • 1 Cutting Board
  • 1 Baking Sheet
  • Parchment
  • Food Processor
  • 1 Small Bowl
  • 1 Spoon
  • 1 Roller
A finished large strawberry pistachio pastry atop a sheet of wax paper on a wood cutting board. The pastry is covered with a layer of frosting, glaze, strawberries, and pistachios.
Print Recipe

Strawberry Pistachio Pastry Recipe Card

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dessert, pastries, pistachio, strawberry
Servings: 4

Equipment

  • 1 Cutting Knife
  • 1 Cutting Board
  • 1 Baking Sheet
  • Parchment
  • Food Processor
  • 1 Small Bowl
  • 1 Spoon
  • 1 Roller

Ingredients

  • 8 large strawberries sliced
  • 1 sheet puff pastry
  • pistachios chopped
  • 1 large egg
  • 1 tbsp water
  • 1 lemon zest
  • vanilla extract
  • maple syrup
  • cottage cheese
  • powdered sugar optional

Instructions

  • Preheat your oven to 350℉.
  • Start by rolling out your puffed pastry on a flat, floured surface. Create a border alongside the edges of the pastry, not cutting all the way through the dough. Poke indents all over the middle of the pastry with a fork.
  • In a small bowl, combine the egg and 1 tbsp of water using the same fork. Whisk together to make an egg wash. Brush the pastry with the egg wash and bake for 10 minutes or until the pastry is golden and fluffy.
  • While the pastry bakes, combine the cottage cheese, lemon zest, maple syrup, and vanilla in a food processor and blend until smooth. Set aside.
  • Chop up your pistachios into fine pieces and set aside.
  • Then, thinly slice the strawberries and using a spoon, toss in a bowl with maple syrup, vanilla extract, and a squeeze of lemon to create a sweet glaze around the strawberries.
  • When the pastry is done baking, remove and let cool slightly. Grab your creamy contents from the food processor and spread over the pastry. Top with your strawberries and chopped pistachios!
  • Pop everything back in the oven for 5 minutes. Slice and serve!
  • Option to garnish with powdered sugar before serving as well!

Storage

Refrigeration

  • Store it in an airtight container in the refrigerator for up to 4 days.
  • Let it sit at room temperature for 10–15 minutes before serving, or reheat in the oven at 300°F (150°C) for 5–7 minutes to restore crispiness.

Freezing

  • If freezing, I suggest only just freezing the pastry dough and making fresh toppings day of serving for best results.
  • Thaw overnight in the fridge and reheat in the oven for the best texture. Wrap the cooled pastry tightly in plastic wrap and foil, then store it in a freezer-safe bag for up to 2 months.

FAQ

Can this be made gluten free?

Yes! Use gluten free pastry dough.

Can this be vegan and/or dairy free?

Yes! If you substitute the cottage cheese with a dairy free alternative, you can make this vegan and dairy free! Also note, you'll need to remove the egg wash to make this vegan.

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