Pistachio lasaki bun is this year’s trendiest lasaki bun, predicts food influencer Mari Moilanen.
At the end, the pistachio dish bun gets a pistachio paste veil. Mari Moilanen
– This is an insanely good treat, when you make the pistachio paste yourself from the beginning and finally pour store-bought pistachio paste on top. Aah, what a bun! enthuses the food influencer and editor Mari Moilanen.
He continues the praise by stating that the homemade pistachio lasakias buns taste insanely good.
According to Moilanen, by throwing more delicious buns than store buns, because this bun has a delicious pistachio flavor in every layer.
– A slightly sticky and wonderful delicacy, Moilanen describes.
Tip! You can correct the dough when making laskias buns and use ready-made frozen bun dough. Moilanen states that you can now straighten with a permit. The buns in the freezer rise nicely and are the same size.
Pistachio ice cream buns
(6 flatbreads)
6 raised buns (you can use store-bought frozen buns)
1 egg for lubrication
granulated sugar
crushed pistachios
Pistachio filling:
3/4 dl whole shelled and unsalted pistachios
1 dl powdered sugar
approx. 1½ tablespoons of water
Whipped cream:
2 dl cream
1 tablespoon powdered sugar
In addition:
good pistachio paste
1. Brush the buns with egg and sprinkle plenty of granulated sugar and crushed pistachios on top. Bake at 225 degrees for about 10 minutes and let cool to room temperature.
2. Prepare the pistachio filling. Grind the pistachios in a blender or food processor into a fine powder. Mix pistachio powder, powdered sugar and water together. If necessary, add water if the filling is too thick.
3. Whip the cream until foamy and season with powdered sugar. Soften the pistachio paste by heating it briefly in the microwave.
4. Fill the lascivious buns. Cut off the triangular hat from the bun. Fill the buns with a generous dollop of pistachio filling and whipped cream. Put the hat back on and pour the softened pistachio paste on top.