Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Making My Grandma’s Muah Chee The Old-School Way - With A Pistachio Twist
Young Teochew Shiny Phua makes hand-pounded muah chee the same way her grandmother taught her, but adds her own flair by topping it with contemporary flavours such as pistachio.
She still offers peanut and sesame options - that’s her way of paying homage to the traditional snack.
00:00 Grandma’s way of making muah chee
01:11 Cooking ‘blood cell’-shaped patties
01:28 Hand-pounding process
02:04 Pistachio muah chee
Watch more comfort recipes, from kueh to rice dumplings to assam laksa, on the series Tender Loving Food:
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Vanishing Home Recipes: Nian Gao (Rice Cake) & Hainanese Yi Bua (Coconut Kueh):
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Bite sized pistachio and walnut rolled baklava - Burma Baklawa
The best shape of baklava out there is this bite sized rolled Baklava. Layers of Phyllo pastry and nuts are rolled into a spiral, then baked and sweetened with syrup. The result is amazingly delicious and delicate Baklava. In this video I'll show you how to make this rolled Baklava with both pistachios and walnuts.
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00:00 Intro
01:07 Making the syrup
02:22 Clarifying butter
03:10 Preparing the nuts
04:20 Preparing your Phyllo
07:20 Rolling the Baklava
08:12 Assembling the tray and cooking
09:40 Final steps and decoration
11:01 Taste test
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For the Sugar Syrup:
250g (1 1/4 Cup) granulated sugar
150g (2/3 Cup) water
1/2 Tbsp lemon juice
1 Cinnamon scroll or 1/4 Tsp Cinnamon powder
To make the Baklava
500g (1lb) fresh Phyllo (Filo) dough
250g Butter
200g Nuts : 100g walnuts, 100g pistachios
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Directions:
To make the sugar syrup
1. Add the sugar, water and lemon to a pot on high heat and bring to a boil
2. When the mixture is boiling, swirl the pot to ensure all the sugar has dissolved, then turn the heat to low
3. Add the cinnamon scroll and simmer for 10 minutes
4. Remove from heat and set aside to cool
To make clarified butter:
1. Add your butter to a pot on high heat and melt completely
2. Boil the butter for a couple of minutes, and then pour out into a jug. Don't tilt the pot completely and make sure not to pour out any of the milk solids
3. After half an hour pour into another jug or vessel to remove the remaining milk solids.
To assemble the Baklava:
1. Chop the nuts into a very fine nut meal, either by hand or using a food processor. It should be very fine and resemble couscous grains
2. Grease the base and walls of a baking dish (30cm * 20 cm) with some of the clarified butter
3. Place a sheet of phyllo on a cutting board and cut in half, then brush one half with clarified butter all over. Make sure to coat the edges and corners of the sheet
4. Place the other half sheet on top of the buttered one, and massage out any air pockets or wrinkles
5. Apply clarified butter to the top of the sheet you just applied until fully coated
6. Turn on its side and sprinkle 2-3 teaspoons of nuts over the sheet. Try to keep the bottom quarter of the sheet relatively clean
7. Use a small wooden dowel or rod to roll the pastry around, then roll the pastry sheet up until it forms a cylinder on the dowel
8. Place both fists on the edges of the pastry and push towards the centre, compress the pastry until it is about 2/3rds its original size
9. Twist the pastry gently to remove it from the rod and place inside the baking sheet. Bunch up any excess on the sheet to one size
10. Repeat steps 3-9 until the baking sheet is full
To cook:
1. Use a sharp knife to trim any excess pastry from the dish, then evenly cut the pastry into baklava sized pieces
2. Brush the top of the baklava with more clarified butter
3. Preheat an oven to 160c or 320f, and bake the baklava in there for one hour
4. Remove from the oven when golden brown all over, and immediately pour your syrup over the baklava
5. Allow to cool for a minimum of half an hour, but it will taste better if you let it sit overnight (make sure to cover it otherwise the pastry will go stale)
6. To decorate, remove any trimmings, then place more chopped pistachio on top of the baklava rolls in a line
7. Serve and enjoy
Pistachio & White Chocolate Nutella | Best Italian Recipe | Pistacchiella
Pistacchiella, a delightful blend of pistachios and white chocolate, is a delicious and uniquely Italian twist on the popular spread Nutella. This flavorful combination creates a creamy and nutty spread that can be enjoyed in various ways.
Pistachio cream has become popular as an ingredient in cooking, used in a variety of sweet and savory recipes. It can be spread on bread, blended into smoothies, added to yogurts or ice creams, and incorporated into baking to give a unique touch to cakes, cookies, and other desserts.
In addition to its distinctive flavor, pistachio cream is also appreciated for its nutritional benefits. Pistachios are rich in nutrients such as healthy fats, proteins, fiber, vitamins, and minerals, making pistachio cream a delicious and nutritious option.
In summary, pistachio sauce is a delicious product derived from a nut with a rich cultural and culinary history. Its versatility in the kitchen and nutritional profile make it a popular choice among those seeking unique and healthy gastronomic experiences.
//INGREDIENTS:
* 3,5 oz (100g) Raw pistachios
* 3.5 oz (100g) Icing sugar
* 3.5 oz (100g) Milk
* 1 tbsp (30g) Butter
* 7 oz (200g) White chocolate
* Optionally, a pinch of salt
This Pistacchiella recipe offers a delightful combination of creamy pistachios and sweet white chocolate, creating a uniquely Italian treat that's perfect for indulgent moments.
Enjoy your cooking! Homemade Magic✨
Pistachio & White Chocolate Nutella | Pistacchiella | The Best Italian Recipe
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Easy and Delicious Pistachio Cardamom Cookies Recipe - Perfect for Satisfying Your Sweet Tooth!
These Pistachio Cardamom Cookies are a delightful twist on a classic cookie recipe, with the addition of crunchy pistachios and fragrant cardamom spice. The result is a perfectly sweet and nutty treat that's sure to satisfy your cookie cravings!
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???? RECIPE →
Ingredients :
Cookie Dough
• 2cups - 240g Flour
• 1cup - 225g Butter
• 1/4tsp - 1,5g Salt
• 3/4cup - 90g Powdered Sugar
• 1tsp - 2.5g Cardamom
• 1tsp - 2g Lemon Zest
• 3/4cup- 90g Pistachios
Topping
• 1cup - 200g Sugar
Instructions
•Making the dough
1. Preheat your oven to 350°F (175°C) and spread shelled pistachios in a single layer on a baking sheet.
2. Roast pistachios for 10-12 mins until golden brown & fragrant.
3. Use a hand mixer to combine flour, butter, salt, powdered sugar, cardamom, and lemon zest in a bowl.
4. If the mixture is too dry to come together, use your hands to knead it into a dough.
5 .Add chopped pistachios and mix them in by hand.
•Shaping the dough
1. Roll the dough into a cylinder that is about 5cm in diameter.
2. Sprinkle some sugar on your workspace and roll the cylinder in the sugar until it's fully coated.
3. Refrigerate the cylinder for 45 minutes until it is firm.
•Cutting and baking the cookies
1. Preheat your oven to 325F (160C).
2. Slice the cylinder into 5mm thick slices.
3. Place the slices on a baking sheet.
4. Bake for about 20 minutes, or until the cookies are golden brown.
5. Once done, let them —-cool down and then enjoy your delicious cardamom pistachio cookies!
Can't wait to see you next week for more exciting recipes!
Sandrine ❤️
0:00 Pistachio Cookies
0:18 Ingredients
0:27 Making the dough
2:05 Shaping the dough
2:31 Cutting and baking the cookies
3:14 Pistachio and Cardamom Cookies
#recipe #pistachio #spice
How To Make Pistachio Rugelach Recipe | Cardamom Pistachio Rugelach
Learn how to make pistachio rugelach with my easy recipe. This is the perfect easy holiday cookie recipe: it makes a lot of rugelach, and the biscuits themselves are rich, buttery, lightly-spiced and not too sweet. They're sure to be a crowd-pleaser for Channukah and Christmas alike.
Rugelach are somewhere between a biscuit and a pastry, and are traditionally made with walnuts and raisins for the filling or chocolate, but you can get creative and add all sorts of sweet fillings.
The secret to a super rich dough is to add cream cheese and and an egg yolk as well as butter.
???? Get the full breakdown of my pistachio rugelach recipe on my blog:
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Video contents:
00:00 – Intro
02:21 – Making the rugelach dough
04:58 – Preparing the filling
06:02 – How to roll up rugelach
10:03 – The slowmo
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Music: Wallflowers by Bad Snacks, A Caring Friend by Bad Snacks, A Night Alone by Track Tribe. Easy Stroll by Track Tribe
#rugelach #pistachiorugelach #pistachiocookies