Michael Symon Dessert Recipes

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BAKLAVA



Baklava image

Provided by Michael Symon : Food Network

Categories     dessert

Time 7h30m

Yield about 40 pieces

Number Of Ingredients 8

1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

Steps:

  • Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
  • Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
  • Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
  • Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
  • Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

GRILLED PEACHES WITH CITRUS MASCARPONE



Grilled Peaches with Citrus Mascarpone image

Provided by Michael Symon : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 ripe peaches, pitted and halved
1/4 cup honey
2 tablespoons unsalted butter
Zest and juice of 1 lemon or 1/4 cup white wine
8 ounces mascarpone
1/2 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange
Juice of half an orange
Whole roasted salted almonds, crushed, for serving
Shortbread cookies, crushed, for serving

Steps:

  • Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
  • Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
  • Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
  • Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
  • (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

PINE NUT TART



Pine Nut Tart image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

Steps:

  • For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
  • Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
  • Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
  • Reduce the oven temperature to 325 degrees F.
  • Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
  • Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

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