Name: Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 550g strong white bread flour, plus extra for dusting; 250ml whole milk, warmed; 7g sachet fast-action dried yeast; 50g golden caster sugar; 1 tsp fine sea salt; Zest of 1 lemon; 3 eggs; 50g unsalted butter, softened, plus extra for greasing bowl; 600ml double cream; Zest of 1 lemon; 3 tbsp elderflower cordial; 2 tbsp icing sugar, plus extra for dusting; 4 tbsp pistachio paste or pistachio butter; 4 tbsp raspberry jam; 25g shelled pistachios, finely chopped; 3 tbsp freeze-dried raspberries

Jump to Recipe· 4.3 from 75 reviews

The Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe is an absolute showstopper that brings together the bright zestiness of lemon and the delicate floral notes of elderflower in a soft, pillowy sweet bun. These Italian-inspired treats are beautifully filled with creamy whipped double cream, naturally sweet raspberry jam, and rich pistachio paste, creating a harmonious blend of flavors and textures that feel elegant yet so comforting. Whether you’re serving them for a special brunch, a tea party, or a decadent dessert, this recipe will quickly become one of your favorites to impress friends and family alike.

Ingredients You'll Need

The image shows a white rectangular baking tray placed on a white marbled surface. On the tray, there are multiple small white bowls and some ingredients directly on the tray. The top left bowl contains white flour, next to it on the right is a bowl filled with milk. Below the milk is a bowl with a pale powder, likely almond flour. To the left of that is a small bowl with yellow liquid oil. Below the oil is a bowl filled with orange-brown spice mixture, presumably cinnamon or similar. Near the center of the tray, two brown eggs are placed directly on the tray. Below the eggs is a small pile of white granulated sugar on the tray. To the right of the sugar is a jar with granulated beige sugar. In the bottom left, there is a small pile of bright yellow powder, likely turmeric. Next to the turmeric is a small bowl with liquid vanilla extract, light brown in color. Finally, there is a small pile of white salt near the right bottom corner. The setup is neat and arranged with a clean, simple look. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe is thoughtfully selected to enhance the final flavor and texture. From the sturdy bread flour that structures the dough to the vibrant pistachio paste and sweet raspberry jam that bring the filling to life, every element plays a crucial role.

550g strong white bread flour: Provides the perfect chewy, resilient texture essential for fluffy maritozzi.

250ml whole milk warmed: Activates the yeast and adds richness and moisture to the dough.
7g sachet fast-action dried yeast: Ensures a quick and reliable rise for light, airy buns.
50g golden caster sugar: Sweetens just right and helps create a tender crumb.

1 teaspoon fine sea salt: Balances the sweetness and enhances all other flavors.
1 lemon zested: Infuses the buns with fresh, citrus brightness.
3 eggs: Contributes to richness and structure in the dough and a glossy finish when brushed on top.

50g unsalted butter softened: Adds softness and a slight richness to the bun dough.
600ml double cream: Whipped into a luscious filling that’s light yet indulgent.
1 lemon zested (additional): Puts a fresh zing into the cream filling.

3 tablespoon elderflower cordial: Brings a subtle floral aroma that elevates the cream to another level.
2 tablespoon icing sugar plus extra for dusting: Sweetens and decorates the final creation.
4 tablespoon pistachio paste or pistachio butter: Adds nutty depth and creamy texture inside half the buns.

4 tablespoon raspberry jam: Offers sweet tartness balancing the richness of cream and pistachios.
25g shelled pistachios finely chopped: For a little crunch and stunning green color on the finish.
3 tablespoon freeze-dried raspberries: Adds a vibrant color contrast and tangy kick as a topping.

How to Make Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe

Step 1: Prepare and Knead the Dough

Start by combining the flour, warmed milk, yeast, sugar, salt, and lemon zest in the bowl of a stand mixer. Beat two eggs and add these in as well. Using the dough hook, mix everything for about five minutes until you achieve a smooth and sticky dough. While the motor runs on low speed, gradually add the softened butter one teaspoon at a time. Knead for 8 to 10 minutes total until the dough is smooth, shiny, and slightly sticky, clinging to the dough hook but soft enough to relax when you stop the mixer. Cover the bowl with a cloth and allow it to rise in a warm place for an hour until the dough doubles in size.

Step 2: Shape and Proof the Buns

Once your dough has beautifully puffed, knock it back on a lightly floured surface to release any large air bubbles. Divide the dough equally into 16 portions, preferably weighing each piece for uniformity. Shape each into a neat ball and place them spaced evenly on a baking tray lined with parchment paper. Cover with a clean tea towel and let the buns rise again for 45 minutes until they look lovely and puffed up.

Step 3: Bake to Golden Perfection

Preheat your oven to 180°C (160°C fan or gas mark 4). Before baking, beat the final egg and gently brush it over the tops of the buns for that irresistible golden sheen. Bake for 15 to 20 minutes or until the buns are deeply golden and doubled in size. Once baked, transfer them to a wire rack and let them cool completely. At this point, if you’d like, these cooled maritozzi keep beautifully in the freezer for up to three months.

Step 4: Prepare the Lemon and Elderflower Filled Cream

Whip the double cream with the additional lemon zest, elderflower cordial, and icing sugar until soft peaks form. This fluffy cream is the heart of the filling, bringing a fresh, floral note that perfectly complements the fruity and nutty elements.

Step 5: Assemble the Maritozzi

Carefully slice through the center of each cooled bun without cutting all the way through, creating a pocket for the filling. Spread about half a tablespoon of pistachio paste inside half the buns, and the same amount of raspberry jam inside the other half. Then, pipe or spoon a generous dollop of the lemon-elderflower cream into every bun, smoothing the top gently with a knife.

Step 6: Garnish with Pistachios and Raspberries

Spread the chopped pistachios and freeze-dried raspberries on separate plates. Press the creamy pistachio-filled buns into the chopped pistachios, and the raspberry jam-filled buns into the freeze-dried raspberries. To finish, cover half the buns with baking paper and dust them with icing sugar for a delicate, snow-like effect.

How to Serve Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe

The image shows a group of round, golden-brown buns arranged on a light pink background. Each bun has one visible layer with a thick white cream stripe running across the top center. One side of the cream stripe is topped with either crushed green pistachios, red dried fruit bits, or dusted white powdered sugar, creating three different topping styles. The buns have a smooth and shiny texture, while the toppings give a rough and colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the ultimate presentation, fresh edible flowers or a few extra slivers of lemon zest on top add a beautiful and fragrant touch. A light dusting of icing sugar is also a lovely way to highlight the blossoms of color from pistachios and raspberries. These small details make each bite feel special and inviting.

Side Dishes

You can’t go wrong pairing these maritozzi with a cup of robust coffee, a fragrant Earl Grey tea, or even a sparkling elderflower lemonade. For a brunch spread, fresh seasonal fruit or a simple green salad with a citrus vinaigrette will balance the richness wonderfully.

Creative Ways to Present

Try arranging the maritozzi on a beautiful tiered cake stand for a stylish afternoon tea vibe, or serve each on a small vintage plate with a silver knife for guests to admire the colorful fillings. They also make fabulous gifts; wrap a few in parchment paper tied with twine for a delightful edible treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store any unfilled, cooled maritozzi in an airtight container at room temperature for up to 2 days. Once filled, it’s best to refrigerate them but consume within a day to keep the cream fresh and the buns soft.

Freezing

You can freeze the baked and cooled buns before filling by wrapping them well and placing them in a freezer-safe bag. They keep nicely for up to three months. Defrost at room temperature before assembling the filling and serving.

Reheating

For best results, warm frozen or refrigerated buns gently in a low oven (about 150°C) for 5 to 7 minutes to revive that freshly baked softness before adding the cream and fillings. Avoid microwaving to prevent dough toughening or cream spoilage.

FAQs

Can I use regular cream instead of double cream?

Double cream is preferred for its richness and ability to whip to stiff peaks, essential for the luscious filling. Regular cream will not whip as well and may result in a runnier filling, so for best results, stick to double cream.

Is pistachio paste easy to find or can I make it at home?

Pistachio paste is available at specialty grocery stores or online, but you can make your own by finely grinding shelled pistachios with a little bit of neutral oil until smooth. This homemade version adds a lovely fresh nuttiness to the filling.

Can I prepare the dough by hand instead of a stand mixer?

Absolutely! Mixing and kneading by hand just requires a bit more effort but follows the same process. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic, then proceed as instructed.

How long do the assembled maritozzi keep after filling?

Once filled, they should be enjoyed within one day if kept refrigerated. The cream’s freshness is best immediately, but they can be covered tightly to prevent drying out.

Can I substitute elderflower cordial with something else?

Elderflower cordial adds a unique floral note, but if unavailable, you can use a splash of orange blossom water or a teaspoon of vanilla extract for a similarly fragrant cream filling.

Final Thoughts

There is something incredibly joyful about making and sharing the Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe. The marriage of floral, citrus, nutty, and fruity flavors creates a truly memorable treat that’s as lovely to look at as it is to eat. I can’t wait for you to bake these charming buns and delight your loved ones with their beautiful taste and texture. Dive in and enjoy every delicious bite!

Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe

Ingredients You'll Need