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favourite pistachio recipes- sweet or savoury?

Thanks for any suggestions;)

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  1. This cranberry pistachio biscotti is quite good:

    http://allrecipes.com/Recipe/Cranberr...

    And I can dig up a copy of a white chocolate chip pistachio cookies that are a big hit. I like to use salted pistachios to contrast with the extreme sweetness of the white chocolate chips.

    2 Replies
    1. re: modthyrth

      The biscotti sound great and I have the ingredients on hand - always a plus.

      1. re: modthyrth

        Both recipes sound great- will have to give them a try;) Thanks for the link!

      2. BAKLAVA, much easier than it sounds: 1) Toast your pistachios on a cookie sheet in the oven; keep stirring them around. 2) In buttered pan, lay three layers of phyllo brushed in between with melted butter. Put a third of the nuts, then three more sheets of phyllo, then another third of the nuts, etc, and finish with phyllo. Cut in small diamond shapes, using sharp knife. Bake @ 350 until golden, 30-40 minutes. Immediately pour over it all of SYRUP and let set overnight or all day so pastry will absorb the syrup. SYRUP: 1 1/2 cups honey, 3/4 cup water, 3/4 cup sugar, 2 slices lemon, 12 slices orange, 6-8 whole cloves, 2 tsps cinnamon: simmer about 15 minutes; pour over baked and cut bakalava while syrup is still warm. If you haven't used phyllo before just keep all of it that you aren't immediately working with covered so it is airtight or it will dry out instantly. Have plenty of butter melted and cooled in advance. It's easiest to use a small brush to apply the butter to the phyllo sheets. Baklava is a spectacular pastry and homemade it is more delicious and much less expensive than bought. Also, there is a shredded phyllo called kataifi that you make up this same way. Both are now available frozen in mainstream supermarkets.

        1 Reply
        1. re: Querencia

          Thanks for the suggestion- my mom makes a pistachio and dried apricot baklava, in addition to a walnut one;) I'm actually better with filo than other types of pastry- trained at a young age to fold;) In our family, a clove is place on top of each diamond of baklava, to help hold down the flaky layers:)

        2. My friend is always asked to bring this when the dinner host needs a new side. It looks so good but alas, I;m allergic to nuts! She also makes a killer pistachio ice cream if you're interested...

          http://www.epicurious.com/recipes/foo...

          1. The pistachio shortbread on this site, in the Chowhound recipes , is amazing and easy. It is even more popular with the squares partially dipped in melted dark chocolate. The recipe uses butter, but is more than acceptable made with pareve margerine if you are kosher and want to make it with a meat meal. (I find it brings out the nut, as oppposed to the butter flavor this way.)

            1. Pistachio semifreddo! Very much like ice cream, but you don't need the ice cream maker. You just whip cream, and make a meringue, then mix the two together. That's pretty much it. In fact, it's the best pistachio flavored ice cream or gelato-like dessert I've ever tried.

              http://www.epicurious.com/recipes/foo...