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Sweet pistachio pastries


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently bring the water, with 2¾ cups sugar and the lemon juice to the boil in a heavy-bottomed pot. Turn the heat down and simmer for 5 mins. Set aside to cool and then refrigerate.
  • At the same time, process the pistachios with the remaining caster sugar and 4 tbsp orange blossom water until well combined – not too fine. (If too dry, add a little more orange blossom water.)
  • Then cut the pastry sheets into small rounds and beat the egg with the milk.
  • Brush the pastry edges with egg wash and spoon a little of the mixture into the centre of each round. Then fold each one over, press down and crimp the edges with a fork.
  • Place the pastries in 1-2 heavy-bottomed baking trays, brush the tops with more egg wash and cook in the oven for about 8-10 mins until golden and puffed.
  • Dust the pastries with icing sugar and serve with syrup on the side.


  • 1¼ cups water
  • 3¾ cups caster sugar
  • 1 heaped tbsp lemon juice
  • 3 cups shelled pistachios
  • 4-6 tbsp orange blossom water (or rosewater)
  • 4 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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