PISTACHIO POPPY BREAD
Provided by Sunny Anderson
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
- Preheat the oven to 350 degrees F.
- Butter and lightly flour the loaf pan.
- In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
- Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.
POPPY SEED ALMOND SLICES
Tasty little cookies that are great for snacks.
Provided by Anna
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h40m
Yield 50
Number Of Ingredients 10
Steps:
- Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
- Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
- Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 10.9 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 67.7 mg, Sugar 6.5 g
POPPY-SEED TWISTS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
- Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
- Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
- Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
- Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
- Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.
PISTACHIO-POPPY SEED BREAD
I'm not sure where this recipe came from originally, my family has been making it for as long as I can remember. This is more like a loaf-shaped cake than a bread, but is delicious!
Provided by TerriB16
Categories Quick Breads
Time 45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients together and pour into greased loaf pan.
- Bake about 40 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 456.2, Fat 25.5, SaturatedFat 3.9, Cholesterol 107, Sodium 455.6, Carbohydrate 51, Fiber 1.1, Sugar 28.4, Protein 6.8
POPPY SEED ROLL APRICOT PISTACHIO ROLL
Provided by Martha Stewart
Yield Makes 4 large crescents
Number Of Ingredients 22
Steps:
- Soak currants in cognac for 3 hours.
- Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
- In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
- In another bowl, combine apricot lekvar and pistachios for the apricot filling.
- Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
- Heat the oven to 350 degrees.
- Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.
PISTACHIO AND POPPY SEED SLICES
Make and share this Pistachio and Poppy Seed Slices recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time P1DT8m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Cream sugars with fats.
- Add the next eight ingredients; mix well.
- Divide dough into 2 seven inch rolls; cover and chill overnight.
- Preheat oven to 375°F.
- Brush with two tablespoons milk, roll in poppy seeds then pistachios, and cut into 1/4 inch slices.
- Places slices 1 inch apart on a baking sheet.
- Bake at 375 degree for 8 minutes, keeping a close watch as they are easily scorched.
Nutrition Facts : Calories 225.4, Fat 12.2, SaturatedFat 4.6, Cholesterol 22, Sodium 108.5, Carbohydrate 26.1, Fiber 1, Sugar 10.7, Protein 3.3
More about "pistachio and poppy seed slices recipes"
LIST OF POPPY SEED PASTRIES AND DISHES - WIKIPEDIA
From en.wikipedia.org
PISTACHIO POPPY SEED ORANGE YOGURT BREAD - IFILL GROUP
From ifillgroup.com
POPPY SEED SQUARES | CANADIAN LIVING
From canadianliving.com
TOP EASTERN EUROPEAN POPPY SEED RECIPES - THE SPRUCE …
From thespruceeats.com
PISTACHIO POPPY SEED ORANGE YOGURT BREAD | AMBITIOUS KITCHEN
From addome.reinerfal.com
13 BEST RECIPES FEATURING PISTACHIOS - THE SPRUCE EATS
From thespruceeats.com
10 BEST POPPY SEED DRINK RECIPES - YUMMLY
From yummly.com
PISTACHIO SLICES RECIPE - MINDFOOD
From mindfood.com
HONEY-DRIZZLED CITRUS SALAD WITH PISTACHIO-POPPY SEED GRANOLA
From countryliving.com
PISTACHIO POPPY BREAD - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PEAR PISTACHIO SALAD WITH CRANBERRIES & LEMON POPPYSEED
From supersafeway.com
WHAT TO SERVE WITH POPPY SEED CHICKEN? 8 BEST SIDE DISHES
From eatdelights.com
PISTACHIO - RECIPEZAZZ.COM
From recipezazz.com
PISTACHIO - RECIPEZAZZ.COM
From recipezazz.com
ICED PISTACHIO AND POPPY SEED STRUDEL - JEWISH COOKERY
From jewishcookery.com
RECIPE: PISTACHIO AND POPPY SEED SLICES (SLICE-AND-BAKE COOKIES ...
From recipelink.com
EASY PISTACHIO POPPY SEED CAKE - FOOTPRINT THE WORLD
From footprinttheworld.com
PISTACHIO POPPY SEED CHICKEN SALAD - SMARTYPANTSKITCHEN
From smartypantskitchen.com
HOMEMADE POPPY SEED FILLING [BEST RECIPE!] | POLONIST
From polonist.com
POPPY SEED HALVA SLICES – SESAMME
From sesammeonline.com
9 HEALTH BENEFITS OF PISTACHIOS
From healthline.com
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
BEST BUTTER BOOK: PISTACHIO AND POPPY SEED SLICES
From butterbook.blogspot.com
32 PERFECT POPPY SEED RECIPES TO MAKE TODAY | TASTE OF HOME
From tasteofhome.com
POPPY SEEDS ARE SOFT, CRUMBLY AND BUTTERY DELICOUS BARS.
From onesarcasticbaker.com
PEAR, RASPBERRY AND PISTACHIO SALAD WITH A CREAMY POPPYSEED …
From therecipecritic.com
LEMON POPPY SEED SLICES | FROM PLANT TO FORK
From fromplanttofork.com
IFOOD.TV
STRAWBERRY FETA SPINACH SALAD W/ POPPY SEED DRESSING
From satisfyingslices.com
PISTACHIO POPPY SEED ORANGE YOGURT BREAD - SMARTHEALTHSURE
From smarthealthsure.com
HOW TO MAKE POPPY SEED FILLING - NATASHA'S KITCHEN
From natashaskitchen.com
#time-to-make #course #preparation #for-large-groups #rolled-cookies #desserts #1-day-or-more #cookies-and-brownies #number-of-servings
You'll also love