Best 7 Chocolate Pistachio Phyllo Rolls Recipes

CHOCOLATE PISTACHIO BRITTLE

Steps:

• Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
• Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.
• In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

PISTACHIO AND WHITE CHOCOLATE MOUSSE TARTLETS

Steps:

• In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
• In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
• Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

CHOCOLATE-PISTACHIO PHYLLO ROLLS

Steps:

• Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner.
• Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter.
• Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs.
• Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

ORANGE-PISTACHIO PHYLLO DIAMONDS

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch square baking dish. Combine the almond paste, whole eggs, egg yolks, melted butter and 1/4 cup sugar in a food processor. Pulse until combined with a few small lumps of almond paste. Add 1 tablespoon orange blossom water, the baking powder, salt and vanilla; pulse to combine. Add the phyllo pieces and pulse until finely chopped. Spread the mixture evenly in the prepared pan. Bake until golden brown and firm on top, 25 to 30 minutes.
• Meanwhile, make the syrup: Heat the orange juice, honey, lemon juice, the remaining 3/4 cup sugar and the remaining 1 tablespoon orange blossom water in a small saucepan over medium heat, stirring, until dissolved, about 5 minutes. Remove from the heat and cover to keep warm.
• Remove the baking dish from the oven and immediately pour half of the syrup over the cake; let soak in, 15 minutes. Add the pistachios to the remaining syrup and pour over the cake, spreading the pistachios with a rubber spatula. Transfer to a rack and let cool completely in the pan, about 3 hours, tipping the pan occasionally to distribute the syrup. Cut diagonally into small diamonds.

CHOCOLATE PISTACHIO ICE CREAM ROLL

Steps:

• Make Chocolate Sponge Cake:.
• Position rack in center of oven. Heat oven to 375ºF. Line bottom of 15 ½-inch x 10 ½-inch baking sheet with parchment paper, leaving 2-inch overhang on short ends of pan. Lightly spray parchment paper and pan sides with cooking spray. Lightly dust parchment and sides of pan with cake flour and tap out excess flour.
• Place chopped chocolate in microwavable bowls. Microwave chocolate on HIGH for 1 minute. Let stand for 30 seconds. Stir until melted and smooth. Set aside.
• Beat egg yolks, 1/4 cup sugar and vanilla at medium-high speed about 5 minutes in medium bowl using electric mixer, or until batter forms a thick light yellow ribbon when beaters are lifted. Using a clean, dry rubber spatula, gently fold egg yolk mixture into chocolate mixture. Gently fold in 1 cup sifted flour.
• Beat egg whites at medium-low speed in grease-free bowl of electric mixer until frothy. Increase speed to high and while beating, gradually add remaining 2 tablespoons granulated sugar, beating until whites form until stiff peaks form. Using clean, dry rubber spatula, fold one-third egg whites into the egg yolk/chocolate mixture to lighten. Gently fold in remaining egg whites.
• Scrape batter into prepared pan and gently smooth surface with an offset spatula. Bake sponge cake for 20 minutes, or until cake tester inserted in center comes out clean. While cake is baking, place a 15 ½-inch x 10 ½-inch piece of parchment paper on work surface and dust with confectioners' sugar.
• Run a thin-bladed knife around edges of cake to loosen it from sides of pan and immediately invert it onto sugar-coated parchment paper; remove pan. Starting at the long end, roll cake up loosely with parchment paper into a jelly-roll. Cool completely.
• Place softened ice cream into a medium bowl and mix with a wooden spoon until just spreadable. Carefully unroll cake (be careful not to crack cake). Place brandy in a small bowl and liberally brush entire cake, especially the edges. Using an offset spatula, gently spread ice cream into an even layer. Using parchment paper as a guide, re-roll cake into a tight cylinder. Wrap cake roll tightly in a piece of plastic wrap, and twist ends to secure. Freeze roll for at least 1 hour or until ready to glaze.
• Make Glaze:.
• Combine cream, corn syrup and butter in medium saucepan over medium heat. Heat to a boil. Remove from heat and add chopped chocolate. Let stand 1 minute. Stir until melted and smooth. Cool the glaze to about 86ºF. or until it starts to thicken slightly.
• Remove the cake roll from the freezer and remove the plastic wrap. Place cake roll on a wire rack set over a waxed paper-lined baking sheet. Slowly pour glaze evenly down center of cake roll, allowing glaze to cover cake roll completely. Return to freezer.
• Make Crème Anglaise:.
• Place milk, cream and split vanilla bean in a medium saucepot. Heat to a boil over medium-high heat. Reduce heat to low. Cover and heat milk mixture with vanilla bean for about 20 minutes. Remove vanilla bean. Reheat mixture to boiling.
• Place egg yolks and sugar in medium bowl and beat until thick and light, using a wire whisk. Whisk half hot milk mixture into egg yolks until blended. Whisk mixture back into remaining hot milk mixture. Heat gently, stirring constantly with wooden spoon, until custard thickens slightly. Custard is ready when a clear trail is left behind when you draw your finger across the back of the spoon. Do not overheat or mixture will curdle.
• Remove custard from heat at once and strain through fine mesh strainer into a bowl. Let cool completely; cover tightly and chill. Custard will keep for up to 3 days in refrigerator.
• Serve Cake:.
• Place a spoonful of crème anglaise on each of 6 small dessert plates. Top with cake slice and garnish with toasted pistachios.

ALMOND-PISTACHIO DESSERT ROLL-UPS

Steps:

• Place pistachios and almonds in a food processor; cover and process until finely chopped. Add the sugar, butter and cinnamon; cover and process until blended., Place one sheet of phyllo dough on a work surface. Spray with butter-flavored cooking spray. Repeat with second layer. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Spread 1/3 cup nut mixture over phyllo to within 1 in. of sides; drizzle with 1 tablespoon honey. Layer with two more sheets of phyllo, spraying each layer with cooking spray., Roll up jelly-roll style, starting from the short side. Repeat with remaining phyllo, nut mixture and honey., With a sharp knife, cut each roll into six pieces; place seam side down on a greased baking sheet. Spray with cooking spray. Bake at 325° for 16-20 minutes or until golden; drizzle with remaining honey.

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS

Steps:

• Preheat oven to 375°F and butter four 1/2-cup muffin cups.
• Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
• On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
• While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
• In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
• Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.