Pistachio And Poppy Seed Slices Food

PISTACHIO POPPY BREAD

Steps:

• Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
• Preheat the oven to 350 degrees F.
• Butter and lightly flour the loaf pan.
• In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
• Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.

PISTACHIO AND POPPY SEED SLICES

Steps:

• Cream sugars with fats.
• Add the next eight ingredients; mix well.
• Divide dough into 2 seven inch rolls; cover and chill overnight.
• Preheat oven to 375°F.
• Brush with two tablespoons milk, roll in poppy seeds then pistachios, and cut into 1/4 inch slices.
• Places slices 1 inch apart on a baking sheet.
• Bake at 375 degree for 8 minutes, keeping a close watch as they are easily scorched.

POPPY SEED ALMOND SLICES

Steps:

• Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
• Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SOUR CREAM PISTACHIO POPPY SEED CAKE

Steps:

• In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
• Beat on medium speed 2 minutes.
• Stir in poppy seed.
• Spoon into greased and floured 10-12-cup fluted tube pan.
• Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes; loosen cake from side of pan with knife.
• Gently remove cake from pan.
• Cool completely on wire rack.
• When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.

POPPY SEED ROLL APRICOT PISTACHIO ROLL

Steps:

• Soak currants in cognac for 3 hours.
• Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
• In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
• In another bowl, combine apricot lekvar and pistachios for the apricot filling.
• Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
• Heat the oven to 350 degrees.
• Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.