Ingredients
9 total- 320g M&S Ready Rolled All Butter Puff Pastry
- 65g shelled pistachios, plus 1 tbsp chopped
- 40g unsalted butter, softened
- 40g golden caster sugar
- 1 large free-range egg, lightly beaten
- 2 tbsp plain flour
- 2 ripe plums, halved, deseeded and thinly sliced
- 1 tbsp demerara sugar
- 500ml tub M&S West Country Pistachio Ice Cream, to serve
Method
8 stepsStep 1
Heat the oven to 190°C/ 170°C fan/ gas 5. Cut 4 even sized 12cm x 12cm squares from the pastry.
Step 2
Set these onto a greasproof lined baking tray and freeze for 10 mins to firm up.
Step 3
Tip the shelled pistachios into a small food processor and blend until finely ground.
Step 4
Put the butter and caster sugar into a mixing bowl and whisk until pale and creamy. Add ½ the beaten egg and whisk again until smooth. Tip in the ground pistachios and flour then whisk again. Spoon the pistachio mixture into a piping bag and chill in the freezer for 5 mins.
Step 5
Remove the pastry and pistachio cream from the freezer. Turn the pastry 45° to make a diamond shape. Pipe the pistachio paste in a 1.5cm wide strip down the middle of each pastry square from the top corner to the bottom corner. Top with a line of plum slices.
Step 6
Brush some of the remaining beaten egg around the border of each piece of pastry then pull the 2 plain corners into the middle to overlap like an envelope, gently press together to seal. Repeat to make 4.
Step 7
Brush the remaining beaten egg over each pastry and sprinkle with demerara sugar. Return to the freezer for 10 mins. Bake for 20-25 mins, or until golden brown.
Step 8
Serve warm with ice cream and sprinkled with chopped pistachios.