Pass the puff pastry dough through a dough sheeter until it is 1 cm thick; add the shortcrust pastry, also in a 1 cm sheet, and fold into three (as if it were butter).
Leave to rest in the fridge for 10 minutes. Pass the dough through the sheeter again, to a thickness of around 2-3 mm.
Cut into 4.5 x 4.5 cm squares and place 1 drained and dried Amarena Fabbri in the centre of each. Use a piping bag to fill the Amarena with the Pistachio Delipaste. Seal the pastry as if it were a tortellino and bake in the oven at 190°C for around 10-15 minutes.