Pistachio Cardamom Twists with Fresh Raspberry Preserve Filling

Let’s just say that I had a very hard week, so I desperately needed a very long and extensive-step recipe for me to relieve some stress. I believe from start to finish, this recipe took me about four hours to complete. I would save this for a weekend project if I were you. You might even complete this recipe a little faster because I did leave the house for a period of time to make a quick grocery run. Needless to say, I hope you have an amazing time crafting these unforgettable Pistachio Cardamom Twists with Fresh Raspberry Preserve Filling. 

Note: A lot of these metrics are weighted instead of cups because I believe baking is just more accurate when you can pull out the food scale. 

In order, you will create your raspberry preserves from scratch first, then your rolls, then your filling, and then assemble before the oven. 

Raspberry Reserves 

2 cups fresh raspberries (2 - 6oz raspberry packages)

1 cup granulated sugar

2 tbsp fresh lemon juice 

½ tsp cornstarch 

Before you turn on the heat, combine raspberries, sugar, lemon juice and cornstarch in a small saucepan. Stir the mixture thoroughly to ensure all of the cornstarch is fully incorporated, otherwise you’ll get tiny cornstarch crystals in your pot. 

Over high heat bring the mixture to a boil. Turn the heat down to low-medium and bring the mixture to a simmer for 15 to 25 minutes or until thickened or it has reduced to about a little over a cup. Use a heat-proof spatula to scrape the bottom of the pot to prevent the mixture from sticking and burning to the pot.

Take the mixture off the heat, and allow it to cool for 10 minutes before pouring into an airtight container. 

Dough

50g ( 4 Tbsp) butter softened cubed

250ml (1 cup) whole milk

500g (1 lb) white bread flour, plus extra for dusting

1 packet fast-acting dried yeast

1 tsp fine salt

50g (1/4 cup) granulated sugar

1 tsp ground cardamom

Oil, for greasing

Place the cubed butter into a small saucepan with the milk. Heat over a low heat until the cubes of butter have completely melted, then remove from the heat and set to one side to allow the mixture to cool for a few minutes.

Place the flour in a large bowl and then add the yeast to one side of the bowl. Place the salt, sugar and cardamom to the other side. If you put the salt directly on the yeast it may kill it, which will stop your dough from rising.

Slowly pour the warm butter and milk mixture into the bowl with the flour, using your hands to mix as you pour, until a sticky dough forms. 

Dust a silicone mat (or your counter) lightly with flour, place dough down and knead it for 5–10 minutes until the dough is no longer sticky and has become smooth and elastic. If you see a bit of flakiness, that is ok! Just make sure that the dough is not dry!

Grease the bowl you mixed the dough in with oil, place the dough back in the bowl, cover with a plastic wrap and leave to rise at room temperature for 1–2 hours, or until doubled in size. During this time, mix your filling in the next step.

Dough Filling

150g (11 Tbsp) butter, softened

100g (1/2 cup) soft dark brown sugar

2 tsp ground cardamom

½ cup salted and roasted and salted no shell pistachios

Combine the butter, dark brown sugar, and cardamom well. Sprinkle the Pistachios and mix gently until fully incorporated. 

Assembly

Tip the dough out of the bowl back onto your worktop lightly dusted with flour and fold it in on itself a couple of times to flatten pockets of air.

Roll out the dough thinly to make a very large rectangle measuring roughly 20in x 12in. Spread the cardamom filling mixture all over the dough, making sure it goes right to the edges.

Fold one of the short ends over two-thirds of the dough, then fold the remaining third over – as if you are folding a letter or making puff pastry. You should have one neat rectangle that looks like three consecutive layers of dough.

Use a sharp knife to cut the dough into 12 even strips. Take one of the strips, stretch out and twist it a few times. Tie it into a loose knot. Place the knot on a lined baking tray and repeat with the remaining strips, arranging them on the tray and leaving a few inches between each. Let them rise for 45 minutes at room temperature. Use this time to preheat the oven to 400 degrees. 

Once the second rise is complete, make an indent into the middle of your rolls using two fingers, spoon in the raspberry preserves. Slide them into the oven.

Bake the rolls for 10 minutes, or until golden brown. Sprinkle with granulated sugar while warm. Serve warm or at room temperature.

My coworkers TORE THESE UP! I came back to an empty bowl within 2 hrs. They were an absolute winner! Enjoy.