pistachio dessert

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

Muhallabia (Middle Eastern milk pudding) recipe

finely ground white long-grain rice (ground

tbs cornflour

milk

caster sugar

(75 grams) almond meal

tbs orange blossom water (from gourmet food shops)

pistachios

It's nearly springtime and we're making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking! 

Pistachio Loaf

pistachios (I buy these ones)

sugar

unsalted butter,

eggs

milk (oat milk, whole milk, whatever)

vanilla extract

baking powder

teaspoon sea salt

cup coconut flour (I use this)

all-purpose flour

cornstarch

Pulse the pistachios and sugar in a food processor until it makes a fine powder.

Add the butter; pulse until incorporated. 

Add the eggs, milk, and vanilla; pulse until incorporated.

Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated. 

Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes &#8211; you&#8217;ll know it&#8217;s done when the top / center no longer feels jiggly when you touch it.

Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick &#8211; that&#8217;s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)

Recipe sounds absolutely  divine! I have a severe allergy to egg. What can I use to replace the eggs in this recipe?

Laura, 
We have an egg allergy here too and I successfully adapted this recipe. I used 1 cup of plain Greek yogurt in place of the eggs, increased the AP flour to 3/4 cup, 1.5 teaspoon baking powder and 0.5 teaspoon baking soda. I followed the steps the same, just using the yogurt when the recipe says eggs. It took longer to bake than the recipe says, closer to 1 hour 15 min, but that could be my oven. 

It came out excellent. The adults in the family who aren’t egg-allergic raved and said it’s a keeper.

Pinch of Yum never steers me wrong, and this is no exception!! Loved this pistachio loaf!!! Kids gobbled it up too!

https://content.jwplatform.com/videos/t6IJL9PW.mp4

It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!

Delicious pistachio dessert has a crunchy shortbread cookie base for the perfect combination of crunchy, creamy, sweet + salty.

Pistachio Dessert Recipe

(11.2-ounce) package shortbread cookies, ((about 21 cookies))

butter (melted)

(3.4-ounce) packages insatnt pistachio pudding mix

cream cheese (softened)

Topping: M&Ms or ¼ cup chopped pecans

Preheat the oven to 350°F.

Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.

Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9x13 pan.

Bake at 350°F for about 10 minutes in the oven until golden. Let cool.

Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust.

Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.

Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.

https://content.jwplatform.com/videos/9vC13P6y.mp4

A Delicious Pistachio Pudding Dessert With Layers Of Crushed Sandies Cookies, Cream Cheese/Cheesecake Layer, Pistachio Pudding Layer And Topped With Whipped Cream!

Pistachio Shortbread Dessert

This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It&#39;s made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!

Pistachio Tiramisu

(500 grams) mascarpone

(200 grams) pistachio cream ((store-bought

(120 milliliters) whole milk

(160 milliliters) espresso coffee

30-40 savoiardi biscuits (lady fingers) ((220 grams))

Brew your coffee and mix with milk. Pour it into a wide dish for dipping the savoiradi in later, set aside.

Add your two eggs white to a medium sized mixing bowl and add the yolks to a large mixing bowl.

Using an electric whisk, start whisking your egg whites. Once they start to become frothy add 3 tablespoons of sugar one at a time. Whisk the eggs until stiff and glossy. You should be able to hold the bowl upside down.

Next, using your electric whisk (no need to clean the beaters first), whisk the egg yolks with 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until thick and combined.

Fold the whipped egg whites into the mascarpone mixture one half at a time until combined.

Dip the savoiardi in the coffee and milk mixture and line the bottom of your dish. Spread over half pistachio mixture then top with more soaked Savoiardi bsicuits. Top with more pistachio mixture and refrigerate for at least 8 hours but preferably overnight.

Blitz the whole pistachios in a food processor to fine crumbs and sprinkle them evenly over the top of the tiramisu just before serving.

Smooth and nutty, this pistachio cream is going to become your next obsession. It's so delicious and goes with so many other dishes.

Pistachio Cream

whole milk

salted butter

white chocolate

icing sugar (powdered sugar)

I always start by boiling the shelled pistachios for 3 minutes to soften them. Then drain them and set them on a clean tea towel to dry.

Then use the tea towel to rub the pistachios to loosen the skins. You want to separate the pistachios from the skins. This step does take a little time but I promise it’s worth it. If you don’t remove the skins your pistachio cream won’t be lovely and vibrant green and will taste slightly more bitter, not in a bad way, it’s still good! But this way is really really good. Once you’re done, pop the pistachios into a food processor and discard the skins. 

Add the icing sugar and just a splash of milk. Blend for around 5 minutes until the pistachios turn into a smooth pistachio paste, scraping down the sides every minute or so. Be patient – to begin with, it will resemble breadcrumbs but eventually, it will turn into a paste – this is important.

Meanwhile, pop the butter, white chocolate and the rest of the milk into a heatproof bowl set over a pan of gently simmering water. Allow to melt slowly, stirring every now and then. Once melted, remove from the heat.

Scoop the pistachio paste into a blender and then pour in the melted white chocolate mixture. Blend until extra creamy and silky smooth.

Made this pistachio cream recipe, super easy and so delicious.

I was in a bit of a desperate situation as the store I usually buy pistachio cream from had sold out. Found this recipe and after testing it I don’t think I’ll ever be using store bought again - this recipe was excellent! My advice is to follow it exactly to the word of the instructions, as every step here is key in producing an exquisite end product. Thank you for this recipe!

I made this and it came out delicious. Thank you so much
 Gonna use it as a macron filling

How much does this make? It says one large jar but that could mean anything? Looks delicious too!

This is delicious! Just made it. Not too sweet, perfect on sourdough toast!

This is not about the recipe, but your answer.  Pistachio butter CAN also be sweet. I have a 2.2 lb tub of Sweet Gusto Etna Pistachio Butter from Italy (using pistachio’s from Brontë) that I bought on Amazon - took six weeks to arrive, but worth it every penny!

Taste good mine came out less thicker than i wanted it too but i can just easily add more melted white chocolate to make it thicker

I haven’t tried the recipe yet but it looks so easy to do. 
My query is, can you use this pistachio cream in Dubai Bars? I use Peanut Butter at the moment as I can’t find anywhere in Glasgow that sells it.

I just made this and it's delicious. I doubled the recipe and used half &amp; half instead of whole milk as I didn't have any. Came out perfect. My question is after it's been refrigerated, how do you recommend getting it back to a pourable consistency?

amazing creamy and delicious however i recommend not using all the milk if you need a more creamy and thicker consistency.

Hot cross brioche? This sweet treat is the combo you never knew you needed.

Saffron, sour cherry and pistachio hot cross brioche recipe

(55 grams) caster sugar

(about 1 sachet) dried yeast

lemon

cinnamon

milk saffron threads

eggs, room temperature

unsalted butter, softened, chopped

sour cherries

candied orange, diced

slivered pistachios

(75 grams) caster sugar

Step 1

Combine flour, sugar, yeast, lemon zest, cinnamon and 1/2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Add milk mixture and eggs and mix on medium speed to combine. Gradually add butter and knead to combine.

Step 2

Add sour cherries, candied orange and pistachios and knead for 4-5 minutes until shiny and elastic. Transfer to a lightly buttered bowl, cover with a clean tea towel and stand in a warm place for 1 hour 30 minutes-2 hours until doubled in size.

Step 3

Knock back dough on a lightly floured surface, divide into 12 pieces, roll into balls and arrange in a 20cm x 30cm slice pan. Cover loosely with plastic wrap and set aside in a warm place for 30-40 minutes until risen by half.

Step 4

Step 5

To make the crosses, mix extra flour and 1/4 cup cold water in a small bowl to form a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 20-25 minutes until golden brown and cooked through.

Step 6

Meanwhile for the lemon glaze, stir sugar and lemon juice in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Brush thickly over warm buns, pour any remaining glaze over the buns and serve warm or at room temperature. Buns are best eaten on the day they are made, or toasted within a day or two of baking.

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Muhallabia (Middle Eastern milk pud...

Pistachio Loaf

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Pistachio Tiramisu

Pistachio Cream

Saffron, sour cherry and pistachio ...

Top 6 pistachio dessert recipes from across the web

The most viewed pistachio dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Muhallabia (Middle Eastern milk pud...

Pistachio Loaf

Pistachio Dessert Recipe

Pistachio Tiramisu

Pistachio Cream

Saffron, sour cherry and pistachio ...

The most viewed pistachio dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine