APRICOT PISTACHIO SQUARES
From Smitten Kitchen
Provided by Claudia Brick
Categories Baking
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C and line the base and sides of a 20cm square baking tin.
- In a food processor, combine the flour, salt and sugar. Add the chunks of butter and process until it forms large clumps - may a minute or so. Press the dough firmly and evenly into your baking tin with floured fingers. Bake for 15 minutes or until very pale golden.
- In your food processor (don't bother washing it out), grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
- Spread the filling over the cooked base. To decorate like I have in the photos, cut the apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the apricots into slices and decorate as you wish.
- Bake the slice for 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean. Leave in pan to cool.
- Dust with icing sugar to decorate and cut into squares. I couldn't wait for them to cool and cut them while still warm - and they were amazing - but Deb recommends to rest them in the fridge to cool completely before cutting.
- Keep left over slice in the fridge.
PISTACHIO-APRICOT RUGELACH
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 rugelach
Number Of Ingredients 14
Steps:
- Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
- Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
- Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
- Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOT AND PISTACHIO BAKED RICE
Steps:
- Preheat oven to 350°F.
- Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
- Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
- Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
- Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
APRICOT-PISTACHIO SHORTBREAD
Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 25
Number Of Ingredients 7
Steps:
- In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
- Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
- Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 88 mg
SPACE NEEDLE APRICOT AND PISTACHIO BUTTER
Seattle's Space Needle is ranked as one of the top 20 independent restaurants in the United States. Try this flavored butter on sauteed vegetables or on pancakes or French toast.
Provided by Molly53
Categories Fruit
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine peach nectar and apricots in medium saucepan; cook over medium-high heat for 8 minutes or until the consistency of light syrup, stirring constantly.
- Remove from heat; cool.
- Process butter in food processor until fluffy.
- Add cooled apricot mixture, nuts and seasonings; mix well.
- Cover and refrigerate until needed.
Nutrition Facts : Calories 1263.7, Fat 125.3, SaturatedFat 78, Cholesterol 325.4, Sodium 1478.3, Carbohydrate 40.3, Fiber 4.2, Sugar 23.6, Protein 4
More about "space needle apricot and pistachio butter recipes"
APRICOT AND PISTACHIO SALAD | RICARDO
From ricardocuisine.com
5/5 (1)Total Time 10 minsCategory Desserts
PISTACHIO, APRICOT & SESAME BRITTLE - RACHAEL RAY IN SEASON
From rachaelraymag.com
APRICOT AND PISTACHIO SOUFFLé - ESSENTIAL PEPIN
From ww2.kqed.org
APRICOT PISTACHIO SALAMI | HIKING SNACKS | TRAIL RECIPES
From trail.recipes
ORANGE APRICOT BISCOTTI WITH PISTACHIOS & HAZELNUTS - COOKING …
From melangery.com
EASY APRICOT AND PISTACHIO STUFFING BALLS - EASY PEASY FOODIE
From easypeasyfoodie.com
APRICOT, PISTACHIO & CARDAMOM BLISS BALLS - WHOLESOME PATISSERIE
From wholesomepatisserie.com
APRICOT AND PISTACHI0 SHORTBREAD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
APRICOT AND PISTACHIO OLIVE-OIL CAKE - COOKS WITHOUT BORDERS
From cookswithoutborders.com
PISTACHIO BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
APRICOT AND PISTACHIO TART - CHARLOTTE PUCKETTE
From charlottepuckette.com
DRIED APRICOT AND PISTACHIO SCONE - CAFE FERNANDO
From cafefernando.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
25+ BEST PISTACHIO RECIPES | MYRECIPES
From myrecipes.com
APRICOT PISTACHIO COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
EASY PISTACHIO BUTTER AT HOME (READY IN 30 MINS!) - THE AWESOME …
From theawesomegreen.com
10 BEST PISTACHIO BUTTER RECIPES | YUMMLY
From yummly.com
APRICOT AND PISTACHIO TART - EVERYDAY GOURMET
From everydaygourmet.tv
APRICOT, PISTACHIO AND VANILLA JUBILEE CAKE - CLARENCE COURT RECIPES
From clarencecourt.co.uk
APRICOT AND PISTACHIO GALETTE – ANKARSRUM USA
From ankarsrumoriginalusa.com
APRICOT PISTACHIO BRIE PHYLLO CUPS {3 INGREDIENTS!}
From taketwotapas.com
ROASTED APRICOT & PISTACHIO SQUARES | DESSERT RECIPES
From feastmagazine.com
PISTACHIO APRICOT CAKE - MOIST AND FLAVORFUL - FOR THE FEAST
From forthefeast.com
APRICOT AND PISTACHIO UPSIDE-DOWN CAKE - THE ANSWER IS CAKE
From theansweriscake.com
BASIC PISTACHIO BUTTER RECIPE | COOKING LIGHT
From cookinglight.com
PISTACHIO APRICOT THUMBPRINT COOKIES - VEGAN RICHA
From veganricha.com
APRICOT AND PISTACHIO STICKY BUNS - HONESTCOOKING.COM
From honestcooking.com
PISTACHIO BUTTER COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
APRICOT-PISTACHIO TART WITH LEMON-OLIVE BUTTER - LE BEURRE BORDIER
From lebeurrebordier.com
APRICOT AND PISTACHIO STOLLEN RECIPE | EAT SMARTER USA
From eatsmarter.com
APRICOT-PISTACHIO SCONES - TEATIME MAGAZINE
From teatimemagazine.com
APRICOT PISTACHIO LOAF | APUGINTHEKITCHEN
From apuginthekitchen.com
ORANGE BLOSSOM APRICOT PISTACHIO COOKIES - OAT&SESAME
From oatandsesame.com
TURKISH STUFFED APRICOTS WITH ROSE WATER AND PISTACHIOS
From splendidtable.org
FIG, APRICOT, AND PISTACHIO BISCOTTI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
GOAT CHEESE, APRICOT AND PISTACHIO SQUARES - JEANIE AND LULU'S …
From jeanieandluluskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #condiments-etc #fruit #american #easy #beginner-cook #dinner-party #romantic #nuts #dietary #free-of-something #low-in-something #pitted-fruit #taste-mood #presentation #served-cold #from-scratch
You'll also love