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Prodotti al Pistacchio di Bronte

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  • 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.

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  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.

     

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  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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Wednesday, 01 April 2015 00:00

Pistachio from Bronte, lemon and honey baklava

Written by 
Pistachio, lemon and honey baklava
 
 
Ingredients:
- 175 g (6 ounces) shelled pistachio nuts
- 125 g (4 ounces) blanched almonds,
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice (1/8 teaspoon each of nutmeg, clove, allspice, and ginger)
- 2 tablespoons caster sugar
- 12 Sheets Store bought filo pastry
-125 g(4 ounces) unsalted butter, melted

For the lemon and honey syrup,
- grated rind and juice of 2 lemons (can reduce according to your taste)
- 250 g (8 ounces) clear honey
- 150 ml(1/4 pint) water

Preparation:

Step 1: Put the pistachio nuts, almonds and spices in a food processor and pulse briefly until the nuts are coarsely ground. Stir in the sugar. Lightly oil a 20 x 30 cm (8 x 12 inch) cake tin. Cut the sheets of filo pastry in half crossway's so that they are about the same size as the tin (OR if the sheets are small, just keep the tin over the sheets and keeping the correct measurement of the tin, trim off the extra sides using a sharp serrated knife. the extra pieces could be used in the recipe for layering.)

Step 2: Brush 1 sheet with melted butter and press it into the tin. Continue to brush and layer the sheets until half remain(about 5 sheets). Scatter over half of the nut mixture and then top with another 2 sheets brushing each with melted butter. Then scatter the other half of the nut mixture and the remaining pastry, brushing each sheet with melted butter as you go. You can make anyways you like. The result wont be just the same.

Step 3: Use a sharp knife(serrated would do good) to score a diamond pattern into the pastry, cutting down to the base. Drizzle over any remaining butter and bake in a preheated oven, 180 deg C (350 deg F), Gas Mark 4, for 20 minutes. Reduce the temperature to 160 deg C( 325 deg F), Gas Mark 3, and bake for further 20-25 minutes until the pastry is crisp and golden.

Step 4: Meanwhile make the syrup: Put the lemon rind, juice, honey and water in a saucepan and heat gently until boiling. Simmer for 5 minutes and remove from heat. Pour the hot syrup over the baklava and leave to cool.

Fonte autore:http://thecookscollection.blogspot.it/

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