Pistachio Paste Stuffed With Cream Recipes

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PISTACHIO CREAM PIE



Pistachio Cream Pie image

This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
¼ cup chopped walnuts
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
¼ cup maraschino cherries
⅛ cup chopped pistachio nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
  • Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
  • Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g

ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM



Roast pistachio-stuffed peaches with orange blossom cream image

What dessert says summer better than roasted peaches filled with sweetened pistachios alongside a delicate orange blossom cream? Nectarines also work well

Provided by Diana Henry

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

6 peaches , halved and pitted
100g pistachios (shelled weight)
½ lemon , finely zested
1 ½ tbsp caster sugar
1 small egg , beaten
3 tsp orange blossom water
250ml apple juice
icing sugar , to serve
250ml double or whipping cream
½ orange , zested
2 tbsp icing sugar (or to taste)
1 tsp orange blossom water

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
  • Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
  • Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
  • Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
  • Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein

PISTACHIO CREAM PASTA



Pistachio Cream Pasta image

I love this pasta dish, as pistachios are my favorite nut. I help my mom with all of the toppings, and we toss it together just before dinner. Everyone we have ever served it to has raved about how tasty and simple the recipe is.

Provided by RyGuy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups mushrooms, sliced
1/3 cup butter
1/2 cup heavy cream
1/2 teaspoon basil, crushed
8 ounces pasta, cooked
1 cup fresh spinach, torn in bite size pieces
1/4 cup parmesan cheese, grated
1/4 cup swiss cheese, shredded
1/2 cup pistachios, chopped

Steps:

  • In a skillet, saute mushrooms in butter.
  • Add cream and basil and heat through.
  • Pour sauce over hot pasta and mix thoroughly.
  • Add spinach, Parmesan and Swiss cheeses, pistachios.
  • Season to taste with salt and pepper.
  • Toss to mix well.

Nutrition Facts : Calories 299, Fat 19, SaturatedFat 9.9, Cholesterol 46.5, Sodium 133, Carbohydrate 24.8, Fiber 2, Sugar 1.8, Protein 8.4

NO-FUSS PISTACHIO PASTRY CREAM



No-Fuss Pistachio Pastry Cream image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Yield Makes about 1/2 cup

Number Of Ingredients 6

2 tablespoons sugar
1 tablespoon cornstarch
Pinch of coarse salt
1 large egg yolk
1/4 cup pistachio paste, such as Love'n Bake
1/2 cup whole milk

Steps:

  • Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.

PISTACHIO PASTE STUFFED WITH CREAM



Pistachio Paste Stuffed with Cream image

I had never come across this pastry before. I tasted it in Beirut, where a few patisseries claim to have invented it. One called Bohsali gave it the name Bohsalino; another calls it Taj el Malek. It involves a little skill-akin to pottery making-that improves with practice. In Lebanon they are filled with the thick cream that rises to the top when rich buffaloes' milk is boiled. They do not keep more than a few days because of the cream and must be kept in the refrigerator.

Number Of Ingredients 5

1 1/2 cups shelled pistachios
1/2 cup superfine sugar
2 tablespoons rose water (see page 7)
About 1/4 cup thick clotted cream or crème fraîche
Confectioners' sugar to sprinkle on

Steps:

  • Grind the pistachios in the food processor, then add the sugar and rose water (don't be tempted to put in any more rose water) and blend until it forms a soft, malleable, slightly oily paste. The mix will appear like wet sand at first, but the oil released by the pistachios will bind it into a workable paste.
  • Rub your hands with oil so that the paste does not stick. Take little lumps the size of a small egg, roll each into a ball, then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot.
  • Fill the hole with about 1 tablespoon clotted cream. Put the pot down on a plate rubbed with oil and make a lid for it: take a lump of paste the size of a large olive, flatten it between the palms of your hands, and lay it over the cream. Stick the edges well together and place the pastry flat-side down in a pastry case.
  • Alternatively, you can line tiny cake molds with plastic wrap and press the paste around the sides, fill the hollow with the cream, and cover with a lid.
  • Keep the pastries in the refrigerator-the cream needs to be refrigerated and the paste will firm-until you are ready to serve them, sprinkled with confectioners' sugar.
  • Do the same with almonds and use 2 tablespoons of orange blossom water instead of rose water.

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