Pistachio and Honey Bougatsa
Pistachios and Honey. With only a handful of phyllo sheets, some crushed pistachios, a little Chèvre and honey, I rolled the pastries like a cigar, instead of the laborious baking pan with over.
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Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too. Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.
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In a large mixing bowl, pour pistachios, olive oil, and honey and mix until the pistachios are all coated. Sprinkle the salt over the mixture and mix well. Pour the mixture into the air fryer basket. Cook in the air fryer, on manual setting, at 320 degrees F for 5 minutes. Mix the pistachios really well and cook for an additional 5 minutes.
Pistachio and Honey Bougatsa
Make the cake batter. Place 5 large eggs, 1 cup of Greek yogurt, 2 cups of sugar, 5 tablespoons of ground almonds, the zest of one orange and one lemon, 1 ¼ cup all purpose flour, and 1 cup semolina flour, 2 teaspoons baking powder, and ¾ cup olive oil in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.
Pistachio and Honey Bougatsa
Start by preheating your oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a non-stick baking spray. In a large mixing bowl, combine the sour cream, honey, cooking oil, eggs and vanilla extract. Beat this mixture for a few minutes, until it's smooth and uniform.
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Add the eggs, 1 at a time, waiting until the egg is fully incorporated into the batter before adding the next one. Add the honey and mix to combine. With the mixer running at low speed, alternate between adding the flour mixture and the buttermilk in 4 increments until combined. Stir in the vanilla extract, orange blossom water, and orange zest.
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Instructions. Preheat oven to 425F. Place fish filets on a nonstick foil lined baking sheet. Drizzle fish lightly with oil then gently rub the spices onto the surface. Drizzle again with honey and lightly press the chopped nuts onto the fish. Drizzle tops with the last bit of honey. Roast/bake fish for 15-20 minutes or until cooked to your liking.
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Make the fig-pistachio-honey topping: In a small bowl, stir together the honey, pistachios, figs, and water. Place the bowl in a microwave and heat for 30 seconds, just until the mixture begins to bubble. Let cool to room temperature. Alternatively, you can use the stovetop to make the topping.
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Form each half into an 8- x 1 1/2-inch log, then wrap the logs in plastic wrap and refrigerate until very firm, at least 4 hours or up to 5 days. In a small bowl, whisk together honey, thyme, and.
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Baking the Pistachio Honey Rolls. Bake the pistachio rolls at 375F/190C for 33 to 36 minutes. The rolls should be a rich, golden-brown color and the puff pastry should be baked all the way through. Check the doneness by pressing lightly onto the rolls. The pastry should be super soft, fluffy and spring back.
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Lay each bread slice onto a baking sheet in a single layer. Toast for 4 minutes, flip, toast for 3 more minutes or until light golden brown. In a small bowl, mix ricotta with ¾ teaspoon salt and ¾ teaspoon black pepper. Spread ricotta onto each toast, sprinkle with pistachios and drizzle with honey. Serve immediately.
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In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots. Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.
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Keep the bread next to the preheating oven for extra warmth. Bake the babka bread at 350°F for 40 to 45 minutes, until it's a rich, golden-brown color on top and the internal temperature reaches at least 200°F. Lay a sheet of foil over the top of the bread after baking for 25 minutes to prevent the bread from burning.
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For the cake: Preheat the oven to 350 degrees F and line a 9-inch round springform pan with parchment paper. Grease the lined pan with the tablespoon of butter all over the sides and bottom. In.
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Bake for about 30 minutes until golden brown. In a large bowl, whisk together the eggs, cream, sugar, vanilla seeds, and cinnamon until nice and smooth. Once the phyllo is done baking, immediately pour the custard over the entire thing and place back in the oven to bake for 30 more minutes. Check on the bougatsa about 10 minutes before the end.
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Make syrup. In a saucepan, combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water. Boil on medium-low until sugar is dissolved. Once all the sugar is dissolved, let simmer on low for 5 minutes. Then, sieve through a strainer to remove zest and cinnamon stick. Set aside to cool completely.
