Get Obsessed With the Regal Pistachio With These Simple Recipes Fit Even More an Amateur

Pista is an ancient nut that has been growing for at least 3000 years and has been cultivated and harvested for use in food, especially desserts. As humans evolved, they saw the rise and fall of empires, and pistachios or pista often were associated with the Turks, especially the Ottoman Empire who used pista in every dessert that originated in their royal kitchens from baklava to knafeh.

We won't be talking about those complicated desserts here, they are anything but beginner-friendly and need expert craftsmanship to bake. We have three simple pista desserts that are easy to make which are fuss-free and use regular ingredients the beautiful pista which gives a burst of green color to each dessert it graces.

Pista Pudding

Ingredients:

• 150 gm raw shelled unsalted pistachios, more for garnish
• 75 gm sugar, divided
• 600 ml
• 60 ml whole milk
• 1 egg
• 2 large egg yolks
• 20 gm cornstarch>
• 1/2 gm salt
• 20 gm unsalted butter
• 2.5 ml pure vanilla extract
• Whipped cream, for garnish

Instructions:

• Add 50 gm sugar and 60 ml milk. Pulse until a paste forms.
• Combine the paste with the remaining milk in a saucepan. Cook over medium-high heat, whisking occasionally, until steaming.
• In the food processor, combine the remaining ingredients except butter and vanilla. With the processor running, slowly add 125 ml of warm milk.
• Transfer the processor mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened.
• Remove from heat and stir in the butter and vanilla until melted.
• Pour into serving dishes and cover with plastic wrap. Refrigerate for 4 hours.
• Serve topped with whipped cream and pistachios.

Pista Crumble Muffins

Ingredients:

• 115 gm unsalted butter, melted and cooled
• 0.5 gm fine sea salt
• 1 gm pure vanilla extract
• 2 eggs
• 110 gm light brown sugar
• 133 gm granulated sugar
• 115 gm full-fat sour cream
• 160 gm buttermilk
• 54 gm vegetable or canola oil
• 123 gm shelled unsalted pistachios, toasted and chopped
• 375 gm all-purpose flour
• 2 gm baking powder
• 0.5 gm baking soda

Topping:

• 63 gm all-purpose flour
• 82 gm shelled unsalted pistachios, chopped
• A small pinch of fine sea salt
• 67 gm granulated sugar
• 60 gm unsalted butter, melted

Instructions:

• Preheat oven to 180°C. Line a 12-cup muffin tin with paper liners.
• In a fairly big mixing bowl, whisk together the melted butter, eggs, sour cream, salt, and vanilla extract until smooth.
• Add the dry ingredients (except topping ingredients) and stir just until combined.
• Fill the prepared muffin cups three-quarters full.
• In a small bowl, mix the topping ingredients until crumbly. Sprinkle over batter.
• Bake for 20-25 minutes at 180°C or until a toothpick inserted in the center comes out clean.

Pista Cookies

Ingredients:

• 115 gm softened butter
• 110 gm brown sugar
• 100 gm granulated sugar
• 1 gm vanilla extract
• 0.5 gm salt
• 1 egg
• 187 gm all-purpose flour
• 0.5 gm baking soda
• 1 tbsp (15 ml) milk
• 92 gm pistachios, chopped
• 170 gm semi-sweet chocolate, chopped

Instructions:

• Preheat oven to 180°C. Line a baking sheet with parchment paper.
• In a large bowl, beat the butter and sugars until light and fluffy. Beat in the egg and vanilla.
• In a separate bowl, whisk the flour, baking soda and salt.
• Gradually stir the dry ingredients into the wet mixture until just combined. Stir in the pistachios and chocolate.
• Scoop rounded tablespoons of dough and space them 5 cm apart on the prepared baking sheet.
• Bake for 10-12 minutes, until the cookies turn light golden brown.
• Allow the cookies to cool on the sheet for 5 minutes before transferring to a flat surface to cool completely.

Pista Cream Bars

Ingredients:

• 250 gm all-purpose flour
• 65 gm granulated sugar
• 225 gm salted butter, softened
• 250 gm cream cheese, softened
• 120 gm powdered sugar
• 1 package (200 gm) pistachio instant pudding mix
• 180 ml milk
• 30 gm pistachios, roughly chopped

Instructions:

• Preheat oven to 180°C.
• In a large bowl, mix the flour and sugar. Beat in the butter until well combined.
• Press the mixture into a 20x20 cm baking dish. Bake for 30-35 minutes until the edges are light golden brown.
• In another bowl, beat the cream cheese and powdered sugar until smooth.
• Beat in the pudding mix and milk until fully incorporated.
• Spread filling over cooled crust. Sprinkle pistachios evenly over top.
• Refrigerate for at least 1 hour before cutting into squares.