Pistachio Stars Recipes
PISTACHIO CREAM BARS
Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
- Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
- In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg
PISTACHIO GELATO
Steps:
- In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.
30 WAYS TO USE PISTACHIOS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pistachio recipe in 30 minutes or less!
Nutrition Facts :
20 BEST PISTACHIO DESSERT COLLECTION
You'll go nuts for these tasty pistachio desserts! From chocolate bark to cake to cookies and pie, this little green nut brings plenty of flavor to so many treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pistachio dessert in 30 minutes or less!
Nutrition Facts :
PISTACHIO STARS
Steps:
- In a food processor, grind together the pistachios with the confectioner's sugar and zest until the pistachios are very finely ground. Set aside.
- Combine the egg whites and salt in the bowl of a very clean and dry mixing bowl. Whisk with an electric mixer until the egg whites become foamy. Slowly add the superfine granulated sugar and beat on high until you get stiff, white peaks (this can take a few minutes). Set aside about one-quarter of the meringue mixture (just eyeball it). Fold the remaining meringue into the ground nut mixture until you've created a thick paste.
- Preheat the oven to 300 degrees F.
- Sift a generous layer of confectioners' sugar onto a piece of parchment. Flatten the paste onto the parchment with your hands (spray your hands with nonstick cooking spray to keep the paste from sticking to your hands). Sift a generous layer of confectioners' sugar on top of the paste and top with another piece of parchment. Roll to about 1/4 inch thick.
- Using a 2-inch star-shaped cookie cutter (dipped in confectioners' sugar to keep the cutter from sticking), stamp out the stars and place on a parchment-lined cookie sheet an inch or so apart (the cookies don't spread, so there's not much worry). Using a small offset spatula, smear the tops of each star with a light layer of the reserved meringue. Continue with the rest of the cookies and a second parchment-lined cookie sheet.
- Bake until the meringue just begins to brown, about 15 minutes. The cookies should be light and chewy, not hard and crunchy.
PISTACHIO SQUARES
A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!
Provided by Nova Scotia Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
- Combine ingredients for second layer and spread on first layer.
- Mix pudding and milk; spread over second layer.
- Spread remaining Cool Whip over third layer.
- Sprinkle with chopped nuts.
- Place in refrigerator until ready to serve.
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- For the bread dough, whisk together the yeast and milk in a small bowl and allow to sit at room temperature until yeast is dissolved, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, 1/2 cup of water, butter, vanilla extract, sugar, salt, and yeast mixture at low speed until the dough comes together. If it seems dry and crumbly, add up to 4 tablespoons more water. Continue mixing until a soft smooth dough forms. You can do this by hand, as well, and just knead the dough. Transfer the dough to a greased bowl, cover, and let it rise for 60 minutes at room temperature out of direct sunlight.
- On a clean and lightly floured working surface, divide the dough into four equal parts and pat into rough square shapes (when I made this the bread dough weighed 22 ounces, so I used a kitchen scale to divide into 4 separate 5.5 ounce pieces). Cover and refrigerate for 30 minutes.
- While the dough is in the refrigerator, prepare the pistachio filling by pureeing together the butter, sugar, pistachios, salt, vanilla extract, and cinnamon in a blender or food processor until relatively smooth and the pistachios nuts have released their oils (it will be very fragrant). Set aside.
PISTACHIO BUTTER RECIPE (STEP BY STEP) - WHISKAFFAIR
From whiskaffair.com
5/5 (2)Total Time 10 minsCategory BasicsCalories 327 per serving
- Preheat the oven to 330 degrees F. Transfer 1 pound (500 g) shelled unsalted pistachios on a baking tray and spread evenly.
- Bake for 10-12 minutes. Remove the tray from the oven and let the pistachios cool completely. (If using already roasted pistachios, then skip this step).
- Transfer the completely cooled pistachios to the jar of a food processor or a high-powered blender. The process will be quicker in the blender than in the food processor.
- Blend on high speed for 10-12 minutes until the butter reaches the desired consistency. Keep scraping the sides of the jar using a rubber spatula while blending. The longer you blend them, the runnier in consistency your butter will be.
PISTACHIO NUT STARS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 148 per servingServings 36
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, cardamom, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the nuts with a wooden spoon. Divide dough in half. Cover and chill for 2 hours.
- Roll each half of dough on a floured surface until 1/8 inch thick. Cut out stars with a floured 3- or 3-1/2-inch star-shape cookie cutter, rerolling trimmings, to make 72 stars total. Place cutouts on a lightly greased cookie sheet. Cut stars from centers of half of stars with a small star-shape cutter; place small cutouts on baking sheet or re-roll. Brush all cookies with egg white.
- Bake in a 375 degree F oven for 6 to 8 minutes or until edges are lightly browned. Transfer cookies to wire racks and cool.
- To assemble cookies, spread dull side of each whole star with 1/2 teaspoon jam or marmalade. Top each with a cutout cookie, shiny side up. Press cookies together gently. Makes 36 cookies.
PISTACHIO TIRAMISU | GIADZY
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- In a food processor, add the shelled pistachios. Blend the pistachios until they form a smooth thick paste. Once smooth, add the 2 tablespoons of water, 1/3 cup powdered sugar and olive oil. Continue to blend until the pistachio butter balls together and looks smooth and glossy. If using roasted pistachios, it will be a dark brown-green color. Set aside.
- In a large bowl, using an electric mixer or stand mixer, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add the almond extract and mix. Remove 2/3 of the mixture into a separate small bowl. In the large bowl with the remaining 1/3 of mascarpone, add the pistachio butter. Mix on high speed until smooth and pale green, wiping down the sides with a rubber spatula as necessary.
- In a shallow bowl, add espresso and amaretto liqueur. Dip each ladyfinger into espresso for only 5 seconds max (letting the ladyfingers soak too long will cause them to fall apart). Place half of the soaked ladyfingers on the bottom of a 9 by 9 inch baking dish, breaking them in half if necessary, to fit the bottom.
- Spread the pistachio-mascarpone mixture on top of the first layer of ladyfingers, smoothing it out to evenly cover. Place the second half of soaked ladyfingers on top. Spread the rest of the plain mascarpone mixture on top to cover the ladyfingers.
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