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