![]() The best shape for these cookies is a strong base and a thinner wall all around aim for this as it will help hold the pistachios once you plop them on the cookie, dripping in syrup. If you cooked the syrup too long, and it is too hard, add some water and simmer a bit to make it lighter. Cooking time for the syrup should not exceed 12 minutes or so. ![]() The syrup should be thick enough that it will hold the nuts together but not so think that it will harden. NOTE: you can replace the pistachios with some other nuts. Remove from the heat and with a spoon, dole out some syrupy pistachios on each cookie. Heat the syrup and bring to a simmer add the pistachios and cook for a few minutes, making sure you don’t get the syrup to change color or it will cook too much.Place the pastries on paper towels to blot out the excess oil or butter.After drying out for a day or more the pastries are now ready to be baked first, make sure the clarified butter or oil is liquid and warm and douse each pastry with it generously place in a preheated 375F oven for about 15 minutes or until the pastries are golden-brown throughout.At this point the syrup should be thick but not too thick. Bring it to a boil and then add a squeeze of fresh lemon juice ( about 1/2 tablespoon) when it has simmered for about 10 minutes and started to thicken slightly, add the orange blossom and rose water, about one teaspoon of each. Simply place 2 cups of sugar and one cup of water in a heavy-bottomed saucepan. The syrup can be prepared up to two weeks or longer ahead.You can also use half the quantity of butter and mix half with some canola oil (or other oil, just not olive oil!) Can be used right away or a few days or a month later. RF 2FMHYX9A Turkish woman is serving a slice of delicious traditional kadayif dessert that is made with shredded phyllo dough mixed with walnuts and ground. When the butter is melted, collect the clear liquid in a measuring bowl and let the milky residue stay in the pot. The day before (if you like to prepare things in advance) melt 4 sticks of butter slowly on the stove.Place the pans in a cupboard or turned off oven for one day or two, in order t o dry out the shells as much as possible. ![]() Now place each pan on top of the other and place a heavy pan on top in order to keep the pans tightly sealed. Repeat the operation in another pan until you have used the quantity you desire. Place small mounds of it in mini-muffin cups or regular muffin cups.
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