Pistachio Stuffed Panettonne

Pistachio Panettone in a medium brown liner.

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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.

Prep Time15

Proofing time14

Total Time14 15

Course: Appetizer, baked, Christmas, Dessert

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 970kcal

Author: Jen Sim

Equipment

Mxing bowl
Electric mixer
2-4 500g of panettone cases depending on the height of the mold (see notes)

Ingredients

Sponge

272 g of water room temperature
18 g or about 1¼ tablespoons instant yeast
341 g or about 2 ⅔ cups bread flour

Dough

272 g butter room temperature, softened
136 g or ½ cup honey
½ teaspoon of salt
3 small eggs room temperature
3 small egg yolks room temperature
1¼ teaspoon vanilla
408 g or about 3 ⅓ cups bread flour
120 g or 1 cup dried cranberries

Pistachio filling

1 ½ cup of pistachio cream
¼ cup of warm milk or cream
A pinch of salt
½ cup of chopped pistachios

Instructions

Sponge

In a bowl, combine water, instant yeast, and bread flour. Mix until evenly combined.
Cover with plastic wrap and refrigerate overnight. The sponge should double in size.

Dough

In a mixing bowl, beat butter and honey for 3–5 minutes, until fluffy.
Gradually add the eggs, whisking for 2–3 minutes until fully combined.
Add the refrigerated sponge to the mixture and whisk until smooth.
Mix in the bread flour and salt, stirring for another 2–3 minutes.
Switch to a dough hook, add dried cranberries and knead on low speed for 8 minutes.
Shape the dough into a ball, place it back in the bowl, cover, and let it rise at room temperature for 30 minutes.
Once the dough has doubled, divide it into two portions. Gently shape each into a ball and place in a panettone liner.
Cover and let the dough proof for 30–60 minutes, depending on room temperature. Ten minutes before baking, preheat the oven to 375°F (190°C).
Brush the dough with egg wash. Place the panettone on a baking tray, leaving space in between.
Bake at 375°F (190°C) for 35–40 minutes, or until a skewer comes out clean.
If u have metal skewers, you can poke two through the bottom of the panettone and let them cool upside down.

Pistachio Filling

In a bowl, loosen pistachio cream by mixing, adding a splash of warm milk or cream if desired.
Once the panettone is cool, cut a hole in the middle and fill with pistachio cream. Keep the removed center to place back on top. For smaller portions of filling, make three holes with a straw and use a piping bag to fill.
Dip or brush the top with pistachio cream and sprinkle with crushed pistachios.
Serve this showstopping pistachio stuffed panettone for Christmas, or special occasions.

Video

Notes

Panettone mold: I use two molds, as I prefer the pistachio stuffed panettone to have height when baking. It also makes it easier to dip and smother the panettone in pistachio cream.
Measuring ingredients: Use a scale or measuring cups for accuracy. If you use cups, level them off. Accurate measurements are vital to achieve the perfect texture.
Room-temperature ingredients: Make sure your eggs and butter are at room temperature. This helps everything bind together nicely and gives your dough a soft, fluffy texture.
Pistachio cream quality: Opt for high-quality pistachio cream with lots of real pistachios for the best flavor and color.
Using store-bought panettone: If you don't want to make the pistachio stuffed panettone from scratch, grab a good-quality plain panettone. Just cut a hole in the center and fill with pistachio cream, it works beautifully.
Fruit swaps: Swap dried cranberries for dried cherries or orange peel for a different twist.

Nutrition