Strawberry Pistachio Mille Feuillantines Recipes

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STRAWBERRY-PISTACHIO CRUMBLE PIE



Strawberry-Pistachio Crumble Pie image

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

Categories     Bon Appétit     Pie     Strawberry     Pistachio     Summer     Bake     Michigan     Poppy

Yield Serves 8

Number Of Ingredients 20

For the crumble:
1/4 cup raw pistachios
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon poppy seeds
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into pieces
For the filling and assembly:
2 pounds strawberries, hulled, halved if large (about 6 cups)
5 tablespoons tapioca starch
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons cream cheese, room temperature
1 blind-baked Sister Pie Crust, cooled
2 tablespoons chopped pistachios

Steps:

  • Make the crumble:
  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
  • Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
  • Make the filling and assemble:
  • Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
  • Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
  • Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2-1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
  • Top pie with chopped pistachios just before serving.
  • Do Ahead
  • Pie can be baked 1 day ahead. Store uncovered at room temperature.

STRAWBERRY PISTACHIO MILLE-FEUILLANTINES



Strawberry Pistachio Mille-Feuillantines image

Categories     Milk/Cream     Mixer     Berry     Dairy     Fruit     Nut     Dessert     Bake     Strawberry     Pistachio     Summer     Pastry     Gourmet

Yield Makes 4 Servings

Number Of Ingredients 14

For pistachio wafers
1/2 cup shelled natural pistachios (about 2 1/2 ounces)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites
5 tablespoons unsalted butter, melted
1/4 teaspoon vanilla
1 vanilla bean, halved lengthwise
1 cup chilled heavy cream
3 tablespoons granulated sugar
1 pound small strawberries (about 1 pint), trimmed
confectioners' sugar for dusting
Garnish: 4 small strawberries and chopped pistachios

Steps:

  • Make wafers:
  • Preheat oven to 325° F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper.
  • Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar. In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well. Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven 8 minutes, or until golden.
  • Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely. (If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch. Wafers may be made 2 days ahead and kept in an airtight container at room temperature. Makes 16 to 20 wafers.
  • Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar. With a whisk or an electric mixer beat mixture until it holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled, covered. Whisk cream briefly before using.
  • Just before serving, assemble mille-feuillantines:
  • Put a wafer in center of each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries. Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries. Dust 4 wafers with confectioners' sugar and put on top of desserts. Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios.

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