If the usual sweet bread, cakes or sweets have you feeling bored, then it's time to switch up your baking game and expand your dessert horizons. Some are a little sweet and tricky, while some are easy-peasy to make. But whichever you pick, it is sure to tingle your taste buds.
Are you obsessed with desserts but bored by the usual suspects that start with ‘B,’ ‘C,’ or ‘S’? Hold your pants, rather shimmy into comfortable and stretchy ones, for we are here to satisfy your sweet tooth with a lineup of often overlooked treats beginning with the magnificent letter ‘N’.
While most people know and love classics like the New York Cheesecake, we are here to expand your dessert horizons with nuts and novelties from around the world, while some on the list are rooted locally. Discover pistachio-studded Nankhatai cookies to soul-tingling Napoleons that you'll want to hoard all for yourself. These might just tempt you to trade in your usual chocolate cravings for something nuttier or even caramelly. By the time you've devoured the last crumb, you'll be an expert on these desserts!
1. Napoleons or Mille-feuille
Ingredients:
For the Puff Pastry:
- 250 gm all-purpose flour
- Pinch of salt
- 150 gm butter, chilled and cut into cubes
- 100-125 ml ice water
Filling:
- 500 ml heavy cream
- 125 gm powdered sugar
- 1 tsp vanilla extract
Icing:
- 125 gm powdered sugar
- 2-3 tbsp water
Instructions:
- Make the puff pastry by mixing the flour and salt. Add the butter and use a pastry cutter to cut it into the flour until it resembles coarse crumbs.
- Add the ice water 1 tbsp at a time, until a dough forms. Wrap in plastic and refrigerate for 1 hour.
- Roll out the dough on a floured surface to a 30 x 20 cm rectangle. Fold into thirds like a letter and turn 90 degrees. Roll and fold again. Chill for 30 mins.
- Roll to 1 cm thickness and cut into 10 x 15 cm rectangles. Prick all over with a fork. Chill for 30 mins.
- Bake at 220°C for 20-25 mins until puffed and golden. Cool on a wire rack.
- For the filling, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- To assemble, spread a thin layer of cream between pastry layers. Dust top with icing made from powdered sugar and water.
- Slice and serve! Best enjoyed the same day.
2. Nankhatai
Ingredients:
- 250 gm all-purpose flour
- 125 gm butter, softened
- 125 gm powdered sugar
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 50 gm pistachios, chopped
- 50 gm almonds, chopped
Instructions:
- In a large bowl, cream the butter and powdered sugar until light and fluffy. This should take about 3-5 minutes.
- Add the cardamom powder, nutmeg powder, pistachios and almonds. Mix until combined.
- Slowly add the flour and mix until a soft dough forms. You may need to use your hands towards the end.
- Divide the dough into small balls, about 1-2 cm in size. Place on a baking sheet lined with parchment paper.
- Use a fork to flatten each ball into a criss-cross pattern. This helps the cookies keep their shape while baking.
- Bake at 160°C for 15-18 minutes or until the edges are lightly golden brown.
- Allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
3. Nougat
Ingredients:
- 200 gm honey
- 200 gm sugar
- 100 gm water
- 100 gm egg whites (about 3-4 egg whites)
- 300 gm roasted pistachios or almonds, chopped
Instructions:
- Line a 20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Set aside.
- . In a small saucepan, combine the honey, sugar and water. Cook over a medium flame, stirring occasionally, until the mixture reaches 145°C on a candy thermometer.
- While the honey mixture is heating, use an electric mixer to beat the egg whites until stiff peaks form.
- Once the honey mixture reaches 145°C, remove from heat. Slowly pour the hot liquid into the beaten egg whites while mixing on medium speed. Continue mixing for 5-10 minutes until thickened.
- Fold in the chopped nuts until just combined.
- Pour the nougat into the prepared pan and use a spatula or offset spatula to spread it evenly.
- Allow to cool completely at room temperature for about 2 hours, before cutting into squares.
4. Nesselrode Pudding
Ingredients:
- 250 gm chestnuts, peeled and cooked
- 250 ml heavy cream
- 125 gm condensed milk
- 1 tsp vanilla extract
- 50 gm raisins
- 50 gm candied citrus peel, chopped
- 50 gm cherries, chopped
For the custard:
- 500 ml milk
- 125 gm sugar
- 5 egg yolks
- 25 gm cornflour
- 25 gm butter
Instructions:
- Make the custard by heating the milk in a saucepan. Whisk the sugar, egg yolks, and cornflour until they are well combined.
- Temper the egg mixture by adding a ladle of hot milk, then return to the saucepan. Cook by stirring, until thickened.
- Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap. Refrigerate for 2 hours.
- Purée the chestnuts in a food processor until smooth.
- In a large bowl, whip the heavy cream until soft peaks form. Fold in the chestnut purée, condensed milk and vanilla.
- Fold in the raisins, citrus peel and cherries.
- Fold the chilled custard into the chestnut mixture.
- Pour into a serving bowl or individual dishes. Refrigerate for 4 hours before serving.