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Prodotti al Pistacchio di Bronte

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


  • 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.


  • 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.



Thursday, 11 June 2015 00:00

This week's recipe: pistachio and rosewater palmiers Featured

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This week's recipe: pistachio and rosewater palmiers


- 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

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.


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

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