I absolutely love baklava, but it so time consuming to make. So I don't get to have it as often as I would like. This take on baklava is very easy, but so much easier.
Ingredients:
2 packages ( 1.9 ounce each) mini phylo shells
1/3 cup honey
2 tsp lemon juice
1 cup shelled pistachios
3 tbl sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbl melted butter
Directions:
1. Preheat oven to 350 degrees.
2. Place shells on rimmed baking sheet. Stir together the honey and lemon juice in a small bowl until blended, set aside.
3. Pulse pistachios, sugar, cinnamon, and cloves in food processor just until chopped.
4. Add melted butter and pulse just to distribute.
5. Spoon a rounded teaspoonful into each shell and bake 8 to 10 minutes until lightly browned.
6. Spoon about 1 tsp of honey mixture over hot filling. Cool on baking sheet, on cooling rack.
***makes 30
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Showing posts with label Pistachio. Show all posts
Showing posts with label Pistachio. Show all posts
Pistachio/Cherry Sugar Cookies
I found this recipe in a holiday magazine and thought it sounded both delicious and very easy. I made them for Christmas and everyone loved them.
Ingredients:
1 pkg (18 ounce) refrigerated sugar cookie dough
1/2 cup shelled pistachios, lightly chopped
1/2 cup dried cherries, chopped
1 pkg (11 ounce) white chocolate chips
Directions:
1. Preheat oven to 350 degrees, lightly spray cookie sheets.
2. Let roll of sugar cookie dough sit at room temperature for 15 minutes.
3. Open package of sugar cookie dough and on a cutting board, press dough into a rectangle.
4. Add pistachios and cherries, pressing into dough and then reshape into a log again.
5. Place into freezer for 15 minutes (so it's easier to slice).
6. Remove from freezer, and slice into 1/4 " thick rounds, then place on cookie sheets.
7. Bake 7 to 11 minutes, until golden around edges.
8. Let sit for 3 or 4 minutes, then transfer to rack to cool completely.
9. When cookies are cooled, place white chocolate chips in microwaveable bowl. Microwave at 30 second intervals, stirring after each, until melted.
10. Take cooled cookie and dip one half into melted chocolate. Place on waxed paper to cool and set. For the Christmas holidays, sprinkle with red and green colored sugar.
Ingredients:
1 pkg (18 ounce) refrigerated sugar cookie dough
1/2 cup shelled pistachios, lightly chopped
1/2 cup dried cherries, chopped
1 pkg (11 ounce) white chocolate chips
Directions:
1. Preheat oven to 350 degrees, lightly spray cookie sheets.
2. Let roll of sugar cookie dough sit at room temperature for 15 minutes.
3. Open package of sugar cookie dough and on a cutting board, press dough into a rectangle.
4. Add pistachios and cherries, pressing into dough and then reshape into a log again.
5. Place into freezer for 15 minutes (so it's easier to slice).
6. Remove from freezer, and slice into 1/4 " thick rounds, then place on cookie sheets.
7. Bake 7 to 11 minutes, until golden around edges.
8. Let sit for 3 or 4 minutes, then transfer to rack to cool completely.
9. When cookies are cooled, place white chocolate chips in microwaveable bowl. Microwave at 30 second intervals, stirring after each, until melted.
10. Take cooled cookie and dip one half into melted chocolate. Place on waxed paper to cool and set. For the Christmas holidays, sprinkle with red and green colored sugar.
Pistachio Crescent Cookies
Very nice cookie for summer because it is light tasting and refreshing.
Ingredients:
1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
Directions:
1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.
***makes approx 60
Ingredients:
1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
Directions:
1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.
***makes approx 60
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