3 Pistachio Recipes for Every Occasion!
published on 15 March, 2019 at 12:16
Pistachio muffin:
Ingredients
50 g butter
100 g sugar
2 eggs
250 g flour
1/2 tsp baking powder
100ml milk
1 tsp pistachio paste
Chopped pistachio
200g dark chocolate
100 g sugar
2 eggs
250 g flour
1/2 tsp baking powder
100ml milk
1 tsp pistachio paste
Chopped pistachio
200g dark chocolate
In a bowl add sugar and butter, pistachio paste, then add eggs, flour and baking powder. Mix them well, adding milk in bowl to get a dough.1/3 of forms fill with muffin batter, add chocolate cube and cover it with 1/3 muffin batter. Decorate by some pistachio.Bake at 180C/350F for 20-25 min.
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Enchant cake:
Ingredients
480g flour
100g sugar
40g dry yeast
200 ml milk
80g butter
4 egg yolks
20g cocoa
40g pumpkin puree
30g spinach
15g pine nuts
15g hazelnuts
15g pistachios
480g flour
100g sugar
40g dry yeast
200 ml milk
80g butter
4 egg yolks
20g cocoa
40g pumpkin puree
30g spinach
15g pine nuts
15g hazelnuts
15g pistachios
Method
In a large bowl beat sugar, egg yolks and dry yeast until you get a creamy mixture. Add the butter and beat again.
Stir in a warm milk, flour, kneed until it form a ball.
Divide the dough into 3 parts , cover and let rise for 1 hour.
Knead the dough again and add the pumpkin puree, the minced spinach and the cocoa in 3 parts.
Mix the ingredients very well until combine.
Divide each dough into 4 equal parts and form circles
Place the circles in a baking form with high sides, overlapping circles slightly and alternating colors.
Sprinkle with nuts and let rise for 45 minutes.
Bake the cake at 170°C/340°F for 50 minutes.
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Fillo baskets:
Ingredients:
9 sheets fillo pastry;
120 g (4.2 oz) butter, melted;
½ cup simple syrup;
1 cup chocolate, melted;
½ cup pistachios, chopped;
½ cup fresh raspberries.
9 sheets fillo pastry;
120 g (4.2 oz) butter, melted;
½ cup simple syrup;
1 cup chocolate, melted;
½ cup pistachios, chopped;
½ cup fresh raspberries.
Instructions
Preheat oven to 180C/350F. Cover baking sheet with a piece of parchment.
Brush one sheet of fillo with butter, fold in half and brush with butter again. Place wooden spoon of skewer on top of the fillo rectangle. Roll, leaving about 2.5 cm (1 inch) on the bottom. Crimp together and remove the skewer. Connect both ends to form a circle.
Pour melted chocolate in, sprinkle with pistachios and top with fresh raspberries.
Preheat oven to 180C/350F. Cover baking sheet with a piece of parchment.
Brush one sheet of fillo with butter, fold in half and brush with butter again. Place wooden spoon of skewer on top of the fillo rectangle. Roll, leaving about 2.5 cm (1 inch) on the bottom. Crimp together and remove the skewer. Connect both ends to form a circle.
Pour melted chocolate in, sprinkle with pistachios and top with fresh raspberries.
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