Pistachio Stuffed Panettonne

This Pistachio Stuffed Panettone is a decadent twist on the classic Italian holiday bread. It is made with homemade panettone, sweet dried cranberries, a silky pistachio cream and crushed pistachios. Ideal for Christmas and other special occasions.

I've been seeing this mouthwatering dessert all over social media in Italian bakeries. Since I can't get to Italy, I decided to create a pistachio stuffed panettone recipe that brings this special dessert into my own home. Traditional panettone techniques inspire this recipe, and festive flavor pairings help to elevate the classic loaf. Using high-quality pistachio cream and dried cranberries ensures consistent results, rich flavor, and an indulgent texture. Each slice delivers a perfect balance of sweetness, nuttiness, and festive flavor, making it ideal for celebrations or special occasions.

You may also enjoy this Pistachio Tiramisu, Raspberry and Pistachio Cheesecake and Easy Pistachio Croissants.

Why This Recipe Works

• The sweetness of the panettone pairs perfectly with the nutty pistachio cream and tangy dried cranberries.
• The pistachio cream filling is a delicious touch, making every mouthful of the pistachio stuffed panettone soft and luxurious.
• The pistachio topping and crushed nuts make this panettone perfect for gifting or serving at celebrations.
• This pistachio stuffed panettone is easy to scale, double or triple the recipe depending on how many people you intend to feed.

Pistachio Stuffed Panettone Ingredients

See the recipe card for full measurements and quantities.

• Butter: The butter should be at room temperature before mixing.
• Honey: Select high-quality honey to achieve the best flavor in the pistachio-stuffed panettone.
• Eggs: Ensure eggs are at room temperature before preparing the dough.
• Bread flour: Select bread flour for this pistachio stuffed panettone recipe.
• Dried cranberries: Add bursts of tartness that balance the pistachio cream's sweetness.
• Pistachio cream: Choose a smooth, high-quality pistachio cream for both filling and topping; it really makes a difference to the overall flavor of the pistachio stuffed panettone.
• Crushed pistachios: Lightly crushed for garnish, adding crunch.

Tips and Substitutions

• Measuring ingredients: Use a weighing scale or measuring cups to ensure accurate measurements. If you are using measuring cups, make sure you level off the ingredients. Precise measurement will ensure you achieve the desired results.
• Room temperature: Ensure the eggs and butter are at room temperature before baking. This will ensure that the ingredients used to make the dough bind together correctly when mixing and you will achieve a lovely texture.
• Pistachio cream quality: Use pistachio cream with a high pistachio content for optimal flavor and color. Alternatively, you can fill the panettone with my Whipped Pistachio Ganache, which is stiffer and creamier.
• Plain panettone: If you don't want to make the pistachio stuffed panettone from scratch, buy a good-quality plain panettone as the base instead, create holes or cut the centre, and fill it with pistachio cream.
• Fruit substitutions: Swap dried cranberries for dried cherries or orange peel for a different flavor profile in the pistachio stuffed panettone.

How to Make Pistachio Stuffed Panettone

Step 1: Add water, yeast, and bread flour in a bowl

Step 2: Mix until it's all combined.

Step 3: Then, cover with plastic wrap and refrigerate overnight. By morning, it should have doubled in size.

Step 4: Add butter and honey to a mixing bowl.

Step 5: Beat the butter and honey for 3-5 minutes or until fluffy.

Step 6: Then, gradually add the eggs.

Step 7: Whisk for 2-3 minutes or until smooth.

Step 8: Then, add the sponge and mix it in until fully combined.

Dough

Step 9: Add the flour and salt and mix for another 2-3 minutes.

Step 10: Switch to a dough hook, add the dried cranberries and knead on low speed for 8 minutes. Shape the dough into a ball, return it to the bowl, cover, and let it rest for 30 minutes at room temperature.

Step 11: Once the dough has doubled in size, divide it into two pieces. Gently shape each piece into a ball and place it in your panettone liners.

Step 12: Cover again and let them proof for 30-60 minutes, depending on the room temperature. The dough should double in size. Brush the dough with egg wash. Place them on a tray, leaving a small gap between each. Bake at 375°F / 190°C for 35-40 minutes, or until a skewer inserted in the center comes out clean.

Step 13: As the panettone cools, loosen the pistachio cream in a bowl. Add a splash of warm milk or cream to make it runnier.

Step 14: Cut a hole in the middle and fill with pistachio cream. Keep the center to put back on top. If you don't want too much filling, poke three holes with a straw.

Step 15: Use a piping bag to fill the bread.

Step 16: Finally, dip or brush the top with pistachio cream and sprinkle with crushed pistachios.

Finally, serve this pistachio stuffed panettone for Christmas or any special occasion. It looks incredible and tastes even better!

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