CHAI-SPICED CRèME CARAMELS WITH RASPBERRIES AND PISTACHIO PHYLLO CRISPS
Categories Berry Dessert Bake Valentine's Day Raspberry Pistachio Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.
- Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
- Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.
- Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
- Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.
LEMON MOUSSE NAPOLEONS
This recipe makes more phyllo crisps (the building-block wafers of the napoleons) than you'll need-they can replace any that break along the way and are delicious on their own.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.
- Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.
- Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle. Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight). Bake in lower third of oven until golden, 15 to 18 minutes. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
- Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
- Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps. Sprinkle reserved chopped nuts around napoleons.
PARMESAN PISTACHIO CRISPS
Provided by Shelley Wiseman
Categories Cheese Nut Bake Easter Vegetarian Kid-Friendly New Year's Eve Parmesan Tree Nut Pistachio Shower Party Gourmet Small Plates
Yield Makes 48 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F with rack in middle.
- Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
- Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
- Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
PHYLLO PECAN CRISPS
Categories Cookies Food Processor Dairy Dessert Bake Pecan Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
- Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
PISTACHIO PHYLLO CRISPS
Categories Dessert Bake Pistachio Phyllo/Puff Pastry Dough Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
- Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
- Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.
More about "pistachio phyllo crisps recipes"
PISTACHIO CREAM PIES - BARAN BAKERY
From baranbakery.com
PISTACHIO BAKLAVA - JO COOKS
From jocooks.com
TURKISH PISTACHIO BAKLAVA RECIPE - CHEFJAR
From chefjar.com
PISTACHIO GALAKTOBOUREKO ROLLS - DIMITRAS DISHES
From dimitrasdishes.com
PISTACHIO CHOCOLATE BARK RECIPE - NYT COOKING
From cooking.nytimes.com
EASY & DELICIOUS PISTACHIO BAKLAVA - DIMITRAS DISHES
From dimitrasdishes.com
KADAIF (KADAYIF) SHREDDED PHYLLO WITH PISTACHIOS - THE LITTLE …
From littleferrarokitchen.com
RECIPE: HONEYED PHYLLO STACKS WITH PISTACHIOS, SPICED FRUIT ... - KITCHN
From thekitchn.com
RASPBERRY PISTACHIO HONEY PHYLLO CUPS – CORRIGAN SISTERS
From corrigansisters.com
PISTACHIO BAKLAVA {SUPER EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
AUTHENTIC PISTACHIO BAKLAVA RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
PHYLLO CRISPS – LEITE'S CULINARIA
From leitesculinaria.com
CRISP PHYLLO PETALS WITH BERRIES RECIPE | LAND O’LAKES
From landolakes.com
PISTACHIO CRISPY (CROCCANTE AL PISTACCHIO)
From cookingitalians.com
PISTACHIO PHYLLO PASTRIES WITH SPICED APRICOT HONEY RECIPE - SUR LA TABLE
From surlatable.com
HOMEMADE PISTACHIO BAKLAVA RECIPE- THE FOREIGN FORK
From foreignfork.com
KADAYIF (KADAIF) RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
PISTACHIO PHYLLO CRISPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PISTACHIO CREAM PHYLLO CUP PIES - ATHENS FOODS
From athensfoods.com
You'll also love