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Honey Pistachio Mooncakes Recipe

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4.9 from 95 reviews

Honey Pistachio Mooncakes are delicate, aromatic pastries featuring a lightly sweetened dough filled with a rich, roasted pistachio filling enhanced by honey and a hint of salt. These mooncakes combine a tender outer layer with a moist, nutty center, perfect for festive occasions or as an elegant treat.

Ingredients

Scale

Dough

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

Pistachio Filling

  • 1 1/2 cups (200 gr) shelled pistachios, roasted
  • 1/4 cup (30 gr) powdered sugar
  • 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, vinegar (if using), and salt. Mix well until fully blended. Gradually sift in the cake flour and gently combine to form a soft and pliable dough. Cover the dough with plastic wrap and let it rest for at least 30 minutes to relax the gluten, making it easier to roll out.
  2. Make the Pistachio Filling: Place the roasted pistachios in a food processor and pulse until finely ground but not powdery. Transfer to a bowl and add powdered sugar, granulated sugar, honey, neutral oil, and salt. Mix thoroughly. Add water a little at a time to achieve a thick, moldable paste with a slightly sticky texture.
  3. Form the Mooncakes: Divide the dough into equal portions (about 12 pieces). Similarly, divide the filling into equal balls matching the dough portions. Flatten each dough piece into a small disc, place a filling ball in the center, and carefully wrap the dough around the filling, sealing it completely. Roll gently into a smooth ball.
  4. Shape and Pattern: Lightly dust a mooncake mold or stamp with cake flour. Press each filled dough ball firmly into the mold to imprint the pattern and shape the mooncake. Carefully remove the molded mooncake onto a baking tray lined with parchment paper.
  5. Apply Egg Wash: Whisk together the egg yolk and water to create the egg wash. Using a pastry brush, gently brush the surface of each mooncake with the egg wash to achieve a golden, glossy finish after baking.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the mooncakes for 20-25 minutes, turning the tray halfway through the baking time to ensure even browning. The mooncakes should develop a golden brown exterior and firm texture.
  7. Cool and Store: Remove from the oven and let the mooncakes cool completely on a wire rack. Store in an airtight container. The flavors tend to improve after 1-2 days when the oil from the filling softens the crust, creating a tender bite.

Notes

  • Resting the dough is key to achieving a tender and pliable texture for easier shaping.
  • If filling feels too dry, add water gradually to reach a moldable consistency.
  • The optional vinegar in the dough helps tenderize gluten but can be omitted without affecting flavor.
  • Mooncakes can be stored at room temperature for 3-4 days or refrigerated for up to a week.
  • For enhanced aroma, lightly toast pistachios before processing.

Keywords: Honey pistachio mooncakes, Chinese mooncakes, nut-filled pastries, festive mooncakes, homemade mooncakes

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