Pistachio Twists Recipes
PISTACHIO TWISTS
Originally a recipe from the 1960's that was meant to be served with drinks for a St. Patrick's day celebration. Personally, I think these are good for any occasion!
Provided by slmcm
Categories Pastry Appetizers
Time 30m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don't touch.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 6.5 g, Fat 5.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 51.6 mg, Sugar 0.2 g
PISTACHIO TWISTS
Originally a recipe from the 1960's that was meant to be served with drinks for a St. Patrick's day celebration. Personally, I think these are good for any occasion!
Provided by slmcm
Categories Pastry Appetizers
Time 30m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don't touch.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 6.5 g, Fat 5.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 51.6 mg, Sugar 0.2 g
PISTACHIO TUILES
Make these for our Lemon-Ginger Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
- Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
- Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
- Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.
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- Carefully roll each sheet of puff pastry into a 9 1/2" square on a lightly floured work surface. Brush each sheet with egg wash, and sprinkle with 2 tablespoons sugar mixture. Sprinkle chopped pistachios evenly over 1 sheet, leaving a 1/4" border; top with remaining sheet, sugared side down. Firmly press edges to seal. Brush top of pastry with melted butter; sprinkle with remaining sugar mixture. Cut pastry into 3/4"-thick strips, using a pizza cutter. Twist each strip 3 times, and place 2" apart on lightly greased baking sheets.
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