Apricot Pistachio Triangles Recipes
APRICOT-PISTACHIO TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
APRICOT-PISTACHIO CHAROSET
Provided by Adeena Sussman
Categories Fruit Juice Food Processor Fruit Nut No-Cook Passover Lemon Apricot Mint Pistachio White Wine Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
APRICOT-PISTACHIO MUFFINS BAKED ON THE GRILL
If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).
Provided by Kristin Donnelly
Time 45m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Set up a grill for indirect grilling, with only half or two-thirds of the burners lit on a gas grill or with the coals on one side. Bring the grill temperature to about 450°. Line a 12-cup muffin tin with paper or foil liners.
- In a large bowl, whisk the flour with the cornmeal, salt, baking powder and baking soda.
- In a medium bowl, whisk the sugar with the eggs, sour cream and butter; mix into the dry ingredients, then fold in the apricots and pistachios. The batter will be quite thick.
- Spoon the batter into the muffin cups, filling each cup almost to the top. Set the muffin tin on the unlit side of the grill, close the lid and bake the muffins for 20 to 25 minutes, keeping the grill temperature between 400° and 450° and turning the pan once halfway through. The muffins are done when they are lightly browned on top and when a toothpick inserted in them comes out with a few moist crumbs attached.
- Carefully transfer the muffins to a rack and let cool slightly. Serve warm or at room temperature with yogurt.
APRICOT, DATE, AND PISTACHIO HAROSETH
Provided by Melissa Roberts
Categories Food Processor Side Passover Vegetarian Stuffing/Dressing Dried Fruit Date Pistachio Sherry Healthy Kosher Vegan Kosher for Passover Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
- Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
APRICOT AND PISTACHIO BAKED RICE
Steps:
- Preheat oven to 350°F.
- Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
- Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
- Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
- Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
APRICOT-PISTACHIO LAYERED ICEBOX COOKIES
Try one of our layered icebox-cookie variations: Chocolate-Pecan and Raspberry-Almond.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Categories Fruit Nut Dessert Bake Apricot Almond Pistachio Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
- For filling:
- Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
- Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
- Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
- For glaze:
- Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
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