Products on offer

  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios

    ADD TO CART

  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

    ADD TO CART

  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

    ADD TO CART

Thursday, 11 June 2015 00:00

This week's recipe: pistachio and rosewater palmiers Featured

Written by 

This week's recipe: pistachio and rosewater palmiers

Ingredients:

- 110 g (3/4 cup) pistachios
- 55 g (1/4 cup) caster sugar + 2 tablespoons for dusting
- 3 teaspoons rose water
- 1/2 teaspoon ground cinnamon
- 20 g butter, softened
- 3 sheets ready roll puff pastry


- 1 egg, beaten
- 4 tablespoons icing sugar
Preparation:

Step 1: Preheat oven to 200°C (180°C fan forced). Blend pistachios, 1/4 cup caster sugar, cinnamon, rose water and softened butter in a food processor to form a paste.

Step 2: Sprinkle a large chopping board with caster sugar and place one sheet of puff pastry on the sugar. Using a rolling pin press the pastry into the sugar.

Step 3: Spread 1 tablespoon of the nut mixture along one edge of the pastry about 1 inch wide and continue to do the same on the opposite edge.

Step 4: Fold the two opposing sides of the pastry inwards to meet at the middle of the sheet. Flatten the pastry and brush with a little beaten egg.

Step 5: Fold in half so that one pistachio filled end is lying directly on top of the other forming a 1 1/2 inch folded piece of pastry.

Step 6: Repeat with the other sheets. Wrap each completed sheet in cling film and refrigerate for 30 minutes and line 2-3 trays with greaseproof paper and dust with half the icing sugar.

Step 7: Slice the palmiers into 1 cm slices, and place cut side facing up on the dusted baking trays 1.5cm apart. Flatten the palmier slightly with the palm of your hand. Dust with the rest of the icing sugar and bake for 10 -12 minutes or until they are golden and puffed. Allow to cool and store in an airtight jar for up to 1 week.


Fonte:http://www.foodbyjessica.com.au/

Products on offer for pastry and ice cream Pistachio,Pistachio Raw Pasta Sicily,Pasta pure pistachio,pistachio cream fillings , Panettone Artisan pistachio,Bronte pistachio penne

Typical products, typical products Sicilian, regional typical products, festivities tradition, food and beverage Sicily,pistachio from Bronte

The chopped pistachios to decorate and enjoy your best recipes

Nut and Seed Biscotti

This pistachio cream satisfies even the most refined palates



NewsLetter

Follow us on Facebook

Informazioni negozio

DOSicily.com 

Contattaci : 3297799265 

Email: This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it. 

Sede Amministrativa: Via Simeto 34 - 95034 Bronte (CT) Italy

P.IVA 05304340879

We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.