Best 5 Cranberry Pistachio Spirals Recipes

CRANBERRY AND PISTACHIO ROCHERS

Steps:

• Preheat oven to 325 degrees. Mix pistachios, cranberries, and confectioners' sugar.
• Combine whites, granulated sugar, and salt in a mixer bowl. Place over a pot of simmering water, and whisk until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and whisk on medium speed until foamy. Add cream of tartar, and beat on medium-high until stiff, glossy peaks form, about 6 minutes. Fold in pistachio mixture.
• Transfer mixture to a pastry bag fitted with a plain 1/2-inch round tip. Line 2 baking sheets with parchment. Pipe mounds 1 inch wide and 1 1/2 inches high with tapered tops (cookies should resemble miniature Christmas trees) onto parchment-lined baking sheets. Reduce oven temperature to 200 degrees. Bake until cookies can be lifted from parchment, about 1 hour and 15 minutes. Let cool on sheets. Dust with confectioners' sugar just before serving.

CRANBERRY-PISTACHIO STICKY BUNS

Steps:

• Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top., In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.

CRANBERRY-PISTACHIO SPIRALS

Steps:

• Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture.
• Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes.
• Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

PISTACHIO-CRANBERRY RUGELACH

Steps:

• In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside., Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased baking sheets, point side down., Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely., In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.

PISTACHIO AND CRANBERRY ROCKY ROAD

Steps:

• Method
• Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
• Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
• Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
• Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
• Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.