Post by Amani on Dec 8, 2008 17:12:54 GMT -5
Orange Pistachio Crescents
by "Gourmet" magazine, December 2008
Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios. Her method for candying the peel is very straightforward, and the results—tender and fresh-tasting—are so much better than the store-bought stuff. The flaky baked pastry, generously coated with confectioners sugar, pairs nicely with the chewy-crunchy filling within.
For sweet pastry dough:
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 to 4 tablespoons ice water
For filling:
1 large navel orange
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup water
1/2 cup coarsely chopped pistachios (2 1/4 ounces)
For coating:
About 1 cup confectioners sugar
* Equipment: a 3-inch fluted round cookie cutter
Make dough: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.
Gently squeeze a small handful of dough: If it doesn’t hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.
Make filling: Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.
Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.
Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.
Makes cookies: Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.
Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.
Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.
Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.
Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.
Makes about 3 dozen cookies.
Cooks' notes:
•Dough can be chilled up to 1 day or frozen 2 weeks. Thaw in refrigerator.
•Cookies keep in an airtight container at room temperature 1 week.
by "Gourmet" magazine, December 2008
Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios. Her method for candying the peel is very straightforward, and the results—tender and fresh-tasting—are so much better than the store-bought stuff. The flaky baked pastry, generously coated with confectioners sugar, pairs nicely with the chewy-crunchy filling within.
For sweet pastry dough:
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 to 4 tablespoons ice water
For filling:
1 large navel orange
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup water
1/2 cup coarsely chopped pistachios (2 1/4 ounces)
For coating:
About 1 cup confectioners sugar
* Equipment: a 3-inch fluted round cookie cutter
Make dough: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.
Gently squeeze a small handful of dough: If it doesn’t hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.
Make filling: Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.
Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.
Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.
Makes cookies: Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.
Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.
Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.
Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.
Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.
Makes about 3 dozen cookies.
Cooks' notes:
•Dough can be chilled up to 1 day or frozen 2 weeks. Thaw in refrigerator.
•Cookies keep in an airtight container at room temperature 1 week.