Make these Pistachio & Cream pastries! Pistachio Kataifi & Cream Tarts
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- Опубликовано: 2 июн 2024
- Print this recipe here: www.dimitrasdishes.com/pistac...
Ingredients
For the Syrup:
3 cups granulated sugar
2 cups water
1 tablespoon rose water or orange blossom water
For the Semolina Cream:
3 cups whole milk
1 cup (240g) granulated sugar
1/4 cup (40g) fine semolina flour
1 tablespoon cornstarch
2 eggs
1 egg yolk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 tablespoon rose water
1 tablespoon unsalted butter
For the Crust:
1 pound (500g) kataifi pastry, thawed and at room temperature
1/2 pound (225g) unsalted butter
1 and 1/2 to 2 cups shelled pistachios
1 and 1/2 cups confectioner's sugar
about 1/4 cup syrup
1-2 tablespoons rose water
Garnish:
edible rose petals
syrup
ground pistachios
Instructions
Soak the pistachios in a bowl of warm water for 30-60 minutes.
Make the Syrup: In a saucepan, combine the sugar and water and bring to a boil. Mix together until the syrup melts and cook for 5 minutes. Remove from heat and add the rosewater. Set aside to cool.
Make the Custard:
Add the milk to a saucepan with the salt and half of the sugar. heat until steaming hot.
In a bowl whisk together the eggs, yolk, remaining sugar, cornstarch, and semolina. Whisk together until smooth and then add some of the hot milk mixture to the egg mixture. Whisk together and temper the eggs. Return the mixture to the saucepan.
Cook over medium heat while constantly whisking together until thickened. As soon as the mixture boils it will thicken. Remove from heat and add the butter, vanilla, and rose water.
Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Cool completely.
Make the Crust:
Roughly chop the kataifi pastry.
Add the butter to a large skillet and cook over medium- heat until melted.
Add the chopped kataifi pastry to the skillet and toss in the butter. Cook for about 10 minutes until toasted. Do not let the kataifi get any color.
Peel the pistachios and discard their skin. The skin should pop off easily after they've been soaked but if it doesn't on some of them just leave it.
Place half of the kataifi pastry in a food processor fitted with the blade attachment. (of your food processor is small, do this in several batches)
Add half of the confectioner's sugar, half of the pistachios, rose water, and confectioner's sugar. Pulse until finely chopped. Add the syrup and pulse until the mixture sticks together. Transfer to a bowl and do the same with the remaining kataifi.
Assemble the tarts:
Press the kataifi mixture into the bottom of a large (9 to 10-inch) tart pan or into smaller tart pans. Alternatively, you can serve this family-style and just press the kataifi into a 9 by 13-inch baking pan.
Top with the semolina custard and refrigerate 2 hours or overnight.
Carefully remove from the tart pans and garnish with syrup, chopped pistachios, and rose petals.
Kali Orexi!
Notes
Make Ahead Instructions:
The Syrup can be made 3-4 days ahead of time and stored in an airtight container in the refrigerator.
The Custard can be made up to 2 days ahead of time and stored in the refrigerator.
Rose Substitute: Leave out the rose and substitute pure vanilla extract in all of the layers.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Hello my friend Dimitra wow, this dessert looks so delicious. My mouth is watering right now. Definitely going to try it. Thank you for sharing. Enjoy your family and God bless everyone.🙏😋💕🌎
Looks delicious 😋 ❤
Stunning, adorable pastry tarts !!!!!!!!!!!!🍰🍮🎂
I love it it looks delicious 😊
Oh my goodness, I just fell in love with this and I can't even make it. My husband is diabetic and that's way too much sugar. Once you said 3 cups are like. Oh my God, I'm out, but if I could make this I wouldn't. It looks like a winner. Because how could you not love pistachios and custard together? Maybe I can try to construct this with Splenda. Thank you for sharing. It looks so divine. And I love everything pistachio everything.😢😢😢😢❤❤❤🎉🎉
Mmmm pistachios.😋
Thank you for sharing these wonderful recipes!
Your recipes always make me smile! TY for sharing
Aww! That made me smile :) Thank you!
TY sweet Dimitroula mou! I'm gonna try to make this one day.
Thank you for sharing this amazing recipe!looks delicious 😘
I love any dessert with rose water and pistachios!!
I hope you give this one a try :)
looks really good and i am not even a sweettooth
Thank you very much you are the best 😮
You're welcome 😊
Where would you get Kataifi?
If you didnt bake the custard, how can you be sure you dont get sick from eating the raw egg?
Did you tell me which is the least overwhelming in taste and smell, the rosewater or the orange water? I’ve had Pastries that I’ve just not appreciated the taste so much, because they overdid the flavor.
Orange blossom water is less overwhelming, that’s why I use it liberally, but not rose water, one has to be careful with it , as it can smell like cheap perfume or body wash, especially the artificial flavors one !! it could ruin the finest of recipes . Having said this , a good quality rose water made from nothing but natural roses is good in some recipes provided the amount used is little.
@@onlyme7248 oh thank you for the heads up! I love orange and anything citrus, somewhere in the back of my mind I remember a student I went to university with that used a lot of rosewater in desserts and I developed a real aversion. Happy baking ❤️
Katif taste better warm
❤❤🤤