| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shelled natural pistachios |
| about 2 1/2 ounces | ||
| 1/2 | c | Granulated sugar |
| 1/4 | c | All-purpose flour |
| 1/4 | t | Salt |
| 2 | Egg whites | |
| 5 | T | Unsalted butter, melted |
| 1/4 | t | Vanilla |
| 1 | Vanilla bean, halved | |
| lengthwise | ||
| 1 | c | Chilled heavy cream |
| 3 | T | Granulated sugar |
| 1 | lb | Small strawberries, about 1 |
| pint trimmed | ||
| Confectioners' sugar for | ||
| dusting | ||
| 4 | Strawberries and chopped | |
| pistachios |
INSTRUCTIONS
1998 (Pistachio Wafers Layered with Strawberries and Cream) Make wafers: Preheat oven to 325° F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper. Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar. In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well. Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven 8 minutes, or until golden. Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely. (If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch. Wafers may be made 2 days ahead and kept in an airtight container at room temperature. Makes 16 to 20 wafers. Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar. With a whisk or an electric mixer beat mixture until it holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled, covered. Whisk cream briefly before using. Just before serving, assemble mille-feuillantines: Put a wafer in center of each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries. Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries. Dust 4 wafers with confectioners' sugar and put on top of desserts. Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios. Makes 4 Servings Gourmet June 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 2169
Calories From Fat: 1296
Total Fat: 147.5g
Cholesterol: 478.7mg
Sodium: 796.1mg
Potassium: 1077.8mg
Carbohydrates: 205.9g
Fiber: 10.5g
Sugar: 162.1g
Protein: 19.1g