The title of the recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup pistachio paste
• 2 tablespoons orange blossom water

Instructions

Puff Pastry Dough

1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
2. Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
3. Gradually add the whole milk, stirring with a fork until the dough comes together in a ball.
4. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cream Filling

1. In a medium bowl, whisk together the heavy cream, granulated sugar, vanilla extract, pistachio paste, and orange blossom water until stiff peaks form.

Assembly and Baking

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled puff pastry dough to a thickness of about 1/8 inch.
3. Cut out circles of dough using a cookie cutter or the rim of a glass.
4. Place the dough circles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
5. Allow the puffs to cool completely on a wire rack.
6. Just before serving, split each puff in half horizontally using a serrated knife.
7. Spoon a generous amount of cream filling into the bottom half of each puff, then top with the other half.

Tips and Variations

• For an extra-flaky pastry, be sure to keep the butter and milk cold during the assembly process.
• If you can't find pistachio paste, you can substitute it with a combination of chopped fresh pistachios and almond extract.
• Orange blossom water can be found in most Middle Eastern or specialty food stores. Use sparingly, as it can be quite potent!