Best 3 Pistachio Cream Cheese Fingers Recipes

PISTACHIO CHEESE DIP

Steps:

• In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
• Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.

PISTACHIO CREAM CHEESE COOKIES

Steps:

• In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

PISTACHIO CHARLOTTE

Steps:

• Combine sugar and 1/2 cup water in a small saucepan, and allow to simmer over low heat, stirring occasionally, until sugar has dissolved, 1 to 2 minutes. Remove from heat, and allow to cool. Add kirsch, and stir to combine. Brush ladyfingers and cake rounds with syrup. Place ladyfingers around edge of 81/2-inch springform pan. Lay a cake round in the bottom, trimming, if necessary, to fit.
• Spoon in 1/3 pistachio bavarian cream, smooth top, and sprinkle with 1/3 pistachio praline. Repeat with remaining cake rounds, bavarian cream, and praline to form two more layers. Place in the refrigerator to set, 4 to 5 hours, or overnight. Serve.