Dessert
Honey Pistachio Mooncakes
2 hServes 12Nutri-Score D€€
D
2 h
2 hHoney Pistachio Mooncakes
what you need
Ingredients
all-purpose flourGrains200 g
honeyPantry120 g
neutral oilPantry50 ml- lye waterPantry5 ml
pistachios (shelled, unsalted)Nuts & seeds150 g- honey (for the filling)Pantry40 g
unsalted butter (softened)Dairy30 g
egg (beaten, for the egg wash)Dairy1 piece
per serving
Nutrition
155kcal
- Carbs
- 18 g
- Proteins
- 3 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
Food processor- mooncake mold
Baking tray
Pastry brush
Oven
step by step
Method
- Step 1
Make the dough
- Whisk the honey, neutral oil and lye water together in a mixing bowl.
- Add the flour and mix into a smooth dough.
- Cover and let the dough rest at room temperature.
- Step 2
Make the pistachio filling
- Blitz the pistachios in a food processor until finely ground.
- Mix with the honey and softened butter until a paste forms.
- Roll the paste into equal balls.
- Step 3
Assemble the mooncakes
- Divide the dough into equal portions and flatten each into a disc.
- Wrap a pistachio filling ball in each dough disc and seal well.
- Press each ball into a mooncake mold to shape.
- Step 4
Bake
- Place the mooncakes on a baking tray and brush lightly with egg wash.
- Bake at 180 °C until golden.
- Brush again with egg wash and bake until deep golden.
- Step 5
Rest
- Cool the mooncakes completely, then store in an airtight container so the crust softens.