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Honey Pistachio Mooncakes Recipe

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4.9 from 126 reviews

These Honey Pistachio Mooncakes offer a delightful blend of sweet honey and crunchy roasted pistachios wrapped in a tender, subtly sweet dough. Perfect for festive celebrations or a sophisticated snack, these mooncakes combine traditional flavors with a deliciously modern twist.

Ingredients

Scale

Dough

  • 2 tbsp (25 gr) neutral cooking oil
  • 3 tbsp (60 gr) honey
  • 1/2 tsp baking powder, optional
  • 1/8 tsp salt
  • 13 tbsp (100 gr) cake flour, plus more for coating

Pistachio Filling

  • 1 1/2 cups (200 gr) shelled pistachios, roasted
  • 1/4 cup (30 gr) almond meal
  • 2 tbsp (40 gr) honey
  • 1 tbsp (15 gr) granulated sugar
  • 1 tbsp (15 gr) neutral cooking oil
  • 1/4 tsp salt
  • 1 tbsp water, or more as needed

Egg Wash

  • 1 egg yolk
  • 1 tbsp water

Instructions

  1. Prepare the Dough: In a mixing bowl, combine the neutral cooking oil, honey, baking powder (if using), and salt. Gradually sift in the cake flour and mix until a smooth dough forms. If the dough feels too sticky, dust with a little more flour. Cover and let it rest for 20 minutes.
  2. Make the Pistachio Filling: Place the roasted pistachios in a food processor along with the almond meal, honey, granulated sugar, neutral cooking oil, salt, and water. Pulse until the mixture forms a slightly coarse paste, adjusting water quantity as needed to achieve a pliable consistency suitable for shaping.
  3. Divide Dough and Filling: Divide the dough into equal portions (about 12 pieces), and do the same with the pistachio filling. Roll each dough piece into a small ball, then flatten each into a disc. Similarly, shape each filling portion into a ball.
  4. Assemble Mooncakes: Place a pistachio filling ball in the center of each dough disc. Carefully wrap the dough around the filling, sealing completely and rolling gently to form a smooth ball. Lightly dust the mooncake mold with flour and press each filled ball into the mold to imprint the traditional mooncake pattern.
  5. Apply Egg Wash: In a small bowl, beat the egg yolk with water. Using a pastry brush, apply a thin layer of egg wash to each mooncake to achieve a shiny, golden crust after baking.
  6. Bake the Mooncakes: Preheat your oven to 350°F (175°C). Place the mooncakes on a parchment-lined baking sheet, spacing them evenly. Bake for 20-25 minutes or until golden brown and cooked through.
  7. Cool and Serve: Remove the mooncakes from the oven and let them cool on a wire rack. For best flavor and texture, allow them to rest for 1-2 days before serving to let the filling meld with the dough.

Notes

  • If you prefer a softer mooncake crust, omit the baking powder from the dough.
  • Use almond meal in the filling for added texture and a nutty complexity that complements the pistachios.
  • Resting the mooncakes for a day or two after baking enhances their flavor and softens the crust.
  • For a vegan version, substitute the egg wash with a mixture of maple syrup and a little water for glazing.
  • Store mooncakes in an airtight container at room temperature for up to 4 days.

Find it online: https://amandafood.com/honey-pistachio-mooncakes-recipe/