Pistachio Wreaths Recipes

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SPICED FRUIT & PISTACHIO BREAD WREATH



Spiced fruit & pistachio bread wreath image

Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread

Provided by Cassie Best

Categories     Afternoon tea, Treat

Time 1h20m

Number Of Ingredients 16

250ml whole milk
50g butter , cubed
450g strong plain flour
7g sachet fast-action dried yeast
50g golden caster sugar
1 egg , beaten, to glaze
200g currant
50g chopped mixed peel
1 tsp cinnamon
1 tsp mixed spice
zest and juice 1 lemon
zest and juice 1 orange
50g pistachio , chopped
100g butter , softened
2 tbsp golden caster sugar
icing sugar , to glaze

Steps:

  • First make the bread dough. Warm the milk in a saucepan until you can see steam coming from the surface, but don't let it boil. Add the butter and set aside. Tip the flour, yeast, sugar and ½ tsp salt into a large bowl. When the milk has cooled to hand temperature and the butter has melted, pour the liquid into the bowl. Mix with a wooden spoon, then tip out onto your work surface and bring together with your hands. Knead the dough for 10 mins or until soft. Put it in a clean, lightly oiled bowl and cover with a sheet of oiled cling film. Leave somewhere warm for about 2 hrs until doubled in size.
  • Place the currants, mixed peel, cinnamon, mixed spice, zests and juice into a saucepan. Boil hard for a few mins until the fruit has absorbed the liquid and become nice and plump. Chill until cold, then mix with the pistachios, butter and sugar.
  • When the dough is ready, tip out of the bowl and knead briefly to knock out the air bubbles. Roll out to a 45 x 28cm rectangle. Spread the buttery spiced fruit mixture over the surface of the dough. From one of the long edges, roll the dough to a tight cylinder, then bring the 2 ends to meet, creating a ring. Place on a lightly floured baking sheet with the join underneath.
  • Using a sharp knife, cut incisions around the outside of the dough, about 3cm apart, in a sunburst pattern, going quite close to the centre, but not all the way through. Working your way around the outside, pull each piece of cut dough out a little, then push it down on one side, so that the cut edge is exposed and they're on a curve to create a fan shape around the edge of the wreath. When you're happy with the shape, re-cover with oiled cling film and leave to prove for about 45 mins until doubled in size. Heat oven to 200C/180C fan/gas 6.
  • Uncover the bread and brush all over with beaten egg. Bake for 25-30 mins until golden and hollow sounding when tapped on the base. Mix a little icing sugar with enough water to make a smooth runny icing. Whilst the bread is still warm, brush the icing over the surface with a pastry brush to make a sugary crust. Best eaten within 3 days.

Nutrition Facts : Calories 352 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

LEMON-PISTACHIO WREATHS



Lemon-Pistachio Wreaths image

Pistachios help make these cookies look festive for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 cup all-purpose flour, plus more for work surface
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cups confectioners’ sugar
1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

Steps:

  • Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  • Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks.

PISTACHIO WREATH COOKIES



Pistachio Wreath Cookies image

Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 4 dozen

Number Of Ingredients 5

2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon fine salt
2 1/3 cups unbleached all-purpose flour, spooned and leveled, plus more for dusting
1 cup coarsely chopped pistachios

Steps:

  • In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.
  • Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

LEMON PISTACHIO WREATHS



Lemon Pistachio Wreaths image

Make and share this Lemon Pistachio Wreaths recipe from Food.com.

Provided by Az B8990

Categories     Dessert

Time 42m

Yield 4 dozen, 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour, plus more for work surface
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cups confectioners' sugar
1 1/2 cups unsalted shelled pistachios, toasted and coarsely chopped

Steps:

  • Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
  • Mix in yolks, lemon zest, and vanilla.
  • Reduce speed to low, and gradually mix in flour mixture.
  • Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350.
  • Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick.
  • Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter.
  • Space 2 inches apart on baking sheets lined with parchment paper.
  • Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  • Stir together confectioners' sugar and lemon juice in a small bowl.
  • Dip surface of each cookie in icing, and sprinkle with pistachios.
  • Let set on wire racks.
  • Cookies can be stored in airtight containers at room temperature up to 1 week.

Nutrition Facts : Calories 251.3, Fat 11.7, SaturatedFat 4.5, Cholesterol 41.5, Sodium 62.9, Carbohydrate 34.2, Fiber 1.5, Sugar 20.1, Protein 3.7

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