Pistachio Layered Pastry Bites

Ingredients

• 200g low-gluten flour

• 80g cold butter (cut into small cubes)

• 70g milk

• 1 egg yolk

• 6g baking powder

• 25g sugar

• 1g salt

• Pistachio sauce (as needed)

• Coconut flakes (optional, for topping)

Instructions

1. Prepare Dry Ingredients:
   In a mixing bowl, combine low-gluten flour, salt, sugar, and baking powder. Mix well to evenly distribute the ingredients.

2. Cut in Butter:
   Add cold butter cubes into the flour mixture. Use your fingers or a scraper to gently cut and blend the butter into the flour until it resembles coarse sand.

3. Add Milk:
   Pour milk into the bowl and press the mixture together into a dough ball. Do not knead — instead, use a scraper to fold and press until combined.

4. Roll and Spread:
   On a plastic wrap or flat surface, roll the dough into a rectangle. Evenly spread a thin layer of pistachio sauce over the surface.

5. Fold and Layer:
   Fold the dough into thirds like a letter. Wrap in plastic wrap and chill slightly if it becomes too soft.

6. Repeat Rolling:
   Repeat the process of rolling, spreading pistachio sauce, and folding 2–3 more times to build beautiful green layers.

7. Final Roll & Cut:
   Roll out one final time to about 1.5cm thick. Cut into neat square pieces.

8. Egg Wash & Topping:
   Brush the tops with egg yolk and sprinkle optional coconut flakes or add small decorative cuts.

9. Bake:
   Preheat your oven to 180°C (356°F). Bake for about 20 minutes until the tops are golden and layers puff up beautifully.

Serving Tip:
These are best enjoyed warm or at room temperature with a cup of tea or coffee. Store leftovers in an airtight container to retain crispness.