Brisè Candy with Bresaola, Robiola, and Pistachios

Name: Brisè Candy with Bresaola, Robiola, and Pistachios
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Butter cold 7 tbsp; Type 0 flour 1.6 cups; Water cold 2.1 oz; Bresaola 4.2 oz; Robiola cheese 6.4 oz; Pistachios shelled 2.8 oz; Eggs 1; Ground pistachio to taste

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243

Calories per serving

Energy Kcal 243
Carbohydrates g 14.4
of which sugars g 1.5
Protein g 10.5
Fats g 16
of which saturated fat g 7.28
Fiber g 1.5
Cholesterol mg 58
Sodium mg 334

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

So... Here's the thing, these brisè pastry candies are a fusion of classic French technique and some super tasty ingredients. And the best part? The pâte brisée pastry—famous for being tender and super flaky—gives these little candies a light, almost crispy shell. I mean, seriously good.

The fun kicks off with the filling. You've got thin slices of bresaola, creamy robiola cheese, and crunchy pistachios. It’s all about balance—the moist cheese, crunchy nuts, and savory meat come together perfectly. Wrapped in buttery pastry? For sure.

Twisting the ends of the dough to make cute little candy shapes makes them look pretty fancy—perfect for any party platter. Plus, the color contrast inside is awesome when you bite into one. The deep red bresaola, bright green pistachios, and soft white robiola really pop.

Pâte brisée pastry is a favorite for both sweet and savory stuff, but it really shines in these savory pastry bites because it holds its shape so well. Really, it does. These pistachio-filled pastries are fantastic gourmet finger foods for an aperitif or as easy snacks when friends come over. I mean, they feel special but don’t take themselves too seriously—just a handful of ingredients rolled up in a way that makes everyone smile.

The robiola cheese offers a slightly tangy and super creamy taste—which pairs nicely with the sweet nuttiness of the pistachios. This is one of those robiola cheese recipes where textures and flavors really, really play off each other—each bite is soft and crisp at the same time. You can swap in other nuts or try different fillings if you want, but this version always draws people back. Especially when you want something fun and a bit different for your snack table. Honestly, whether you’re after a unique appetizer or a tasty treat, these brisè pastry candies are sure to impress. No question.

INGREDIENTS

243

Calories per serving

Ingredients for the brisè dough (for 12 candies): Butter 7 tbsp (100 g) - cold; Type 0 flour 1.6 cups (200 g); Water 2.1 oz (60 g) - cold

for the filling: Bresaola 4.2 oz (120 g); Robiola cheese 6.4 oz (180 g); Pistachios 2.8 oz (80 g) - shelled

for garnishing: Eggs 1; Ground pistachio to taste

Preparation

How to prepare Brisè Candy with Bresaola, Robiola, and Pistachios

To prepare the candies with pistachios, bresaola, and robiola, first prepare the brisè dough. In a bowl, or in the bowl of a stand mixer, place the flour. Add the cubed butter 1 and gradually add the water 2. Both the butter and the water must be very cold. Quickly work the brisè dough until you obtain a homogeneous mixture 3.

Form a dough ball 4 and let it rest in the refrigerator for 30 minutes. After the resting time, take the dough ball, sprinkle the work surface with a little flour, and roll out the brisè dough with a rolling pin 5 to obtain a thin sheet 6.

Use a pastry wheel to trim the edges of the sheet 7 giving it an almost rectangular shape. Cut it into rectangles measuring 4x5 inches. With these doses, you will get 12 candies 8. Now take each rectangle 9

and place a slice of bresaola on top 10. Spread the robiola 11 and add the shelled pistachios 12.

Fold the top 13 and bottom 14 edges towards the center. Twist the ends (15-16)

to form the candies 17. Brush the surface with a beaten egg 18.

Place the candies on a baking sheet lined with parchment paper, sprinkle them with pistachio crumbs 19 and bake in a static oven at 356°F for about 20 minutes until golden brown 20. Once cooked, remove your candies from the oven and let them cool slightly before enjoying them 21.

Storage

The brisè candies with pistachios and bresaola can be stored for 2-3 days in an airtight container in the refrigerator. They can be frozen uncooked.

Advice

Have fun experimenting with new combinations by filling the candies with your preferred ingredients: cooked ham, stracchino, and hazelnut crumbs is one of the possible variations!

For the translation of some texts, artificial intelligence tools may have been used.