Ingredients
- 2 Florida Grapefruit
- 320g puff pastry
- 100g pistachios
- 70g golden caster sugar
Instruction
- Peel and segment the Florida Grapefruit, cutting them into small, juicy pieces.
- In a shallow pan, add the sugar and squeeze in the remaining juice from the grapefruit peels.
- Gently melt the sugar and grapefruit juice together, then turn up the heat to bring it to a bubbling boil. Let it reduce to a syrupy consistency.
- Stir in the pistachios, coating them in the syrup, then remove from the heat and allow to cool.
- Roll out the puff pastry, then evenly spread the grapefruit-pistachio mixture over the top.
- Carefully roll the pastry into a tight Swiss roll shape, then slice into 2-3cm thick rounds.
- Place the swirls into baking rings on a lined tray to help them hold their shape.
- Brush each swirl with beaten egg for that golden, bakery-style finish.
- Bake in a preheated oven at 170°C for 15-20 minutes, or until beautifully golden and crisp.
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