Pistachio-Date Turnovers with Coffee Cream

• 2 tablespoons coffee beans
• 1 cup heavy cream
• 1 1/2 cups all-purpose flour
• 1/3 cup rye flour
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, at room temperature
• 3 tablespoons vegetable shortening
• 1/3 cup ice water
• 1 cup unsalted pistachios (about 5 ounces)
• 1 cup almond flour (about 4 ounces)
• 3/4 cup sugar, plus more for sprinkling
• 4 tablespoons cold unsalted butter, diced, plus 2 tablespoon melted butter
• 2 large eggs
• 1/2 teaspoon kosher salt
• 8 Medjool dates, pitted and quartered
• 2 Bosc or Bartlett pearsstemmed, cored and cut into 8 wedges each

1. Make the Coffee Cream In a small bowl, cover the coffee beans with the heavy cream.
2. Cover with plastic wrap and refrigerate overnight.
3. Make the Rye Pastry In a food processor, combine the all-purpose and rye flours with the sugar and salt.
4. Add the butter and vegetable shortening and pulse until pea-size crumbs form.
5. Add the ice water and pulse just until the dough comes together.
6. Transfer the dough to a work surface and press into a rectangle, about 1/2 inch thick.
7. Wrap the dough in plastic and refrigerate for 1 hour.
8. Make the Filling Preheat the oven to 400.
9. Line a baking sheet with parchment paper.
10. Spread the pistachios in a pie plate and bake for about 8 minutes or until lightly toasted.
11. Let the nuts cool completely.
12. Leave the oven on.
13. Make the Filling In a food processor, process the pistachios just until very finely ground.
14. Add the almond flour, 3/4 cup of sugar, the diced butter, eggs and salt and process until the mixture is smooth.
15. Make the Filling On a lightly floured work surface, roll out the dough to a 9-by-15-inch rectangle.
16. Trim the edges so they are straight and even.
17. Cut the rectangle into fifteen 3-inch squares.
18. Place 1 tablespoon of the pistachio filling in the center of each square and top with 2 pieces of date.
19. Brush the edge of each square with water and fold the dough diagonally over the filling to make triangles; press the edges to seal.
20. Arrange the turnovers 1 inch apart on the prepared baking sheet.
21. Freeze the pastries for about 10 minutes or until chilled
22. Make the Filling Brush the turnovers with the 2 tablespoons of melted butter and sprinkle generously with sugar.
23. Bake for 18 minutes, until the pastry is golden brown and the filling is heated through when a knife is inserted in the center.
24. Transfer to a rack and let cool for 10 minutes.
25. Make the Filling Strain the coffee cream into a bowl and beat to stiff peaks.
26. Serve the turnovers warm or at room temperature with the whipped coffee cream and pear wedges.

coffee beans, heavy cream, flour, rye flour, sugar, kosher salt, unsalted butter, vegetable shortening, water, unsalted pistachios, almond flour, sugar, cold unsalted butter, eggs, kosher salt, dates, bartlett

Taken from www.foodandwine.com/recipes/pistachio-date-turnovers-with-coffee-cream (may not work)