Romanian Pistachio Dubai Panettone: Elegance and Taste in a Festive Version
The Romanian Pistachio Dubai Panettone is a modern and irresistible version of the traditional Romanian panettone, where the sweetness of tradition meets the refined taste of pistachio.
Soft, fragrant, and rich, this dessert captivates with its perfect combination of soft, buttery dough and a delicious filling of kataifi pastry, pistachio cream, and condensed milk.
To complete it all, a glossy and creamy coating of white chocolate and pistachio cream offers an elegant appearance and a unique flavor, perfect for special occasions. A panettone unlike any other, refined and spectacular, ideal for impressing guests or gifting to loved ones during the holiday season. 🎄💫
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 2 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients
- 0.88 oz fresh brewer's yeast
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 3 oz milk
- 3 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 7 oz milk
- 6 egg yolks
- 1/2 cup butter
- Starter dough
- rum flavor
- vanilla
- 14 oz kataifi pastry
- 7 oz pistachio paste
- 7 oz condensed milk
- 1/2 cup butter
- 3 1/2 oz white chocolate
- 3 1/2 oz pistachio cream
Steps
For the preparation of the Romanian Pistachio Dubai Panettone: Soft and Delicious Recipe, watch the video HERE.
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Prepare the starter dough
In a bowl, crumble the fresh yeast and add the sugar and lukewarm milk.
Mix until a homogeneous mixture is obtained.
Add the flour and mix well.
Cover and let rise for about 30 minutes, until doubled in volume.
Prepare the dough:
In a large bowl, combine the flour and sugar, then add the starter dough.
Separate the egg yolks from the egg whites
incorporate the egg yolks into the dough.
Pour in the milk and start kneading, adding a bit of rum and vanilla flavor.
Knead for 10-15 minutes, until you get a smooth and elastic dough.
Add the butter in small pieces, incorporating it completely.
Transfer the dough to the work surface, form a ball, and let rise until doubled in volume.
Prepare the filling:
Finely chop the kataifi pastry.
In a pan, melt the butter and add the kataifi pastry, lightly browning it.
Allow the kataifi pastry to cool.
In a bowl, mix the pistachio paste with the condensed milk.
Combine the cooled mixture with the kataifi pastry and mix well, obtaining a uniform and creamy filling.
Form the panettoni:
Lightly grease parchment paper with oil and place the risen dough on it.
Divide the dough into four equal parts (for two panettoni).
Roll out the first piece to form a rectangle and spread about a quarter of the filling on top.
Seal the ends well and roll up.
Repeat with the second piece
Intertwine the two obtained rolls, then place them in the mold.
Proceed in the same way with the other two pieces to form the second panettone.
Cover and let rise until doubled in volume.
Baking:
After rising, brush the surface with egg yolk and milk.
Bake in a preheated oven at 350°F for about an hour, until golden.
Let cool completely before proceeding with the coating.
Prepare the coating and decoration
Mix the melted chocolate with the pistachio cream to obtain a smooth glaze.
Cover the well-cooled panettone with this cream.
Sprinkle the surface with pistachio crumble for a crunchy and scenic finish.
Enjoy your meal!
Tips and Storage
Tips:
For a soft and well-risen panettone, let the starter dough fully double before adding the other ingredients.
Use room temperature ingredients, especially butter and eggs, to achieve a smooth and elastic dough.
Flavor with vanilla and a splash of rum to enhance the panettone’s aroma.
Distribute the kataifi pastry and pistachio cream filling evenly for a delicious result in every slice.
The white chocolate and pistachio cream coating can be applied slightly warm for a shiny and uniform effect.
Storage:
Store the panettone at room temperature in a well-sealed food bag for 3-4 days, keeping it soft and fragrant.
You can also freeze it already sliced: thaw it at room temperature and, if you like, lightly heat it in the oven for a few minutes to restore its fragrance.
Avoid direct humidity on the chocolate coating to maintain its shiny consistency.
