Pistachio & cardamom baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio & cardamom baklava Recipe. Enjoy the Moroccan Cuisine and learn how to make Pistachio & cardamom baklava.


Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Baklava Recipes:

Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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Cookie Tips

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How to Make Chocolate Curls  

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How to Make Chocolate Curls

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about How to Make Chocolate Curls.

Turn your cakes from simple to impressive with curls!

 

Similar Recipes and Entertaining Videos:   

 

Ginger Tips  

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How to Prep Dried Spices  

Reduced-Fat Macaroni and Cheese  

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Christmas fruit cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas fruit cake recipe. Enjoy Christmas dessert recipes and learn how to make Christmas fruit cake.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

More Christmas Dessert Recipes 

Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava 

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Cassata ice-cream cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cassata ice-cream cake recipe. Enjoy Christmas dessert recipes and learn how to make Cassata ice-cream cake. 

Cassata, like pizza, comes from Italy, so finish the night with a slice of this colourful layered fruit, ice-cream and chocolate creation.
Preparation Time 30 minutes

Ingredients (serves 8)

Olive oil spray
1 x 17cm bought plain single-square sponge cake (see note)
2 tbs Galliano amaretto liqueur
1 x 2L ctn Neapolitan ice-cream
45g (1/4 cup) dried mixed fruit
2 tbs coarsely grated dark chocolate
Cocoa powder, to dust

Method

1. Spray a 6cm-deep, 20 x 10cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.

2. Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1 cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 short sides. Trim excess and use to fill any gaps. Brush the cake with amaretto.

3. Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 30 minutes or until firm.

4. Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly. Add the fruit and chocolate, and fold until just combined. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 30 minutes or until firm.

5. Transfer the chocolate ice-cream to a bowl. Set aside to soften slightly. Spoon into the prepared pan. Smooth the surface. Trim the excess cake. Cover with overhanging plastic wrap. Place in the freezer for 2 hours or overnight, or until firm.

6. Turn out the cake onto a serving platter and remove the plastic wrap. Dust with cocoa powder. Cut into slices to serve.

Tips
Time plan tip: Prepare this recipe to the end of step 5 up to 1 day ahead. Continue from step 6 just before serving.

Square sponge cakes are available from some Woolworths. If unavailable, use 1 x 450g pkt Madeira cake instead and cut into 4 slices lengthways in step 2.

Source
Good Taste - June 2008, Page 71
Recipe by Gemma Luongo

More Christmas Dessert Recipes 
Berry sundaes with white chocolate sauce 
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava

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Berry sundaes with white chocolate sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry sundaes with white chocolate sauce recipe. Enjoy Christmas dessert recipes and learn how to make Berry sundaes with white chocolate sauce.
 
This ice-cream sundae is chock full of berries and doused in a white chocolate sauce. Yum!

Ingredients (serves 6)

2 tbs caster sugar
2 x 250g punnets strawberries, hulled, sliced widthways
200g fresh or frozen raspberries
2 litres vanilla ice-cream
300ml pouring cream
250g white chocolate, finely chopped
1 tbs Cognac or brandy (optional)

Method

1. For white chocolate sauce, place cream in a saucepan and bring almost to the boil over medium heat. Remove from heat. Add chocolate and stir until smooth and melted. For an adult twist, stir in Cognac or brandy. Transfer to a jug then refrigerate sauce until chilled.

2. Process sugar and 1/2 the strawberries in a food processor until smooth.

3. To serve, place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass. Top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses. Serve immediately.

Cook's tip: The chocolate sauce makes about 400ml. Store any remaining sauce in the fridge for 2-3 days.

Source
Notebook: - February 2006, Page 36
Recipe by Sophia Young

More Christmas Dessert Recipes 
Berry meringue smash  
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe 

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Berry meringue smash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry meringue smash recipe. Enjoy Christmas dessert recipes and learn how to make Berry meringue smash.

Ingredients (serves 4)

2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method

1. Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.

2. Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.

3. Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
4. Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Source
Super Food Ideas - September 2005, Page 86
Recipe by Dixie Elliott

More Christmas Dessert Recipes 
Fruity Christmas biscotti 
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake

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Christmas pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas pie recipe. Enjoy Christmas cooking recipes and learn how to make Christmas pie.

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Moderately easy
Cuts into 10-12 slices
Prep 30 mins
Cook 1 hr 15 mins Plus cooling

Ingredients

2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.

2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.

3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.

4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.

5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition per serving
488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

Recipe from Good Food magazine, December 2005.

More Christmas Desserts Recipes
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle
Apple Crisp 

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Coconut Ghoraybah Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Coconut Ghoraybah Recipe. Enjoy Arabic Cuisine and learn how to make Coconut Ghoraybah.

Preparation time :     10 minutes
Cooking time :     8 minutes

Ingredients

5 eggs
4 cups desiccated coconut or 400 g
1/3 cup sugar or 75 g
¼ cup ground almonds or 70 g
1 teaspoon vanilla essence
1 teaspoon baking powder
½ cup apricot jam or 150 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1½ cups icing sugar or 200 g

Preparation

Mix the eggs, coconut, sugar, almond powder, vanilla essence, baking powder, apricot jam and NESTLÉ® Sweetened Condensed Milk to form soft dough and keep aside for 20 minutes.

Make small balls with the dough; dip one side of each ball in the icing sugar.

Bake them using a non-stick tray in a preheated oven at 210 °C for 8 minutes or until golden in color.

More Arabic Desserts Recipes...
Pistachio Maamoul Recipe 
Maamool with Dates 
Baklava Recipe 
Baklawa 
Caramel Date Fingers Recipe 

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Caramel Date Fingers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Caramel Date Fingers  Recipe. Enjoy Arabic Food Recipes and learn how to make Caramel Date Fingers.
 
Ingredients

1 cup plain flour or 125 g
1 teaspoon baking powder
1 cup brown sugar or 200 g, firmly packed
1 cup desiccated coconut or 75 g
125 g butter, melted

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
30 g butter, softened
1 cup date, dried or 150 g, chopped
2 tablespoons golden syrup or 50 g
1/3 cup pistachio nut or 50 g, chopped

Preparation

Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.

To prepare the topping, place the NESTLÉ® Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.

Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.

More Arabic Desserts Recipes... 
Moroccan honeycomb pancakes 
Middle Eastern rice pudding 
Basbousa Recipe 
Ghraybeh Recipe 
Lebanese Cookies 

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Christmas bonbons recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas bonbons Recipe. Enjoy Christmas desserts and learn how to make Christmas bonbons.

Preparation Time 30 minutes

Ingredients (serves 8)

8 cardboard cylinders (toilet rolls are ideal)
Mixed lollies, to fill each bonbon
4 sheets green metallic crepe paper
8 self-adhesive labels
16 tinsel pipe cleaners

Method

1.  Fill cardboard cylinders with lollies. Cut crepe paper sheets in half. Wrap 1 piece of paper around each cylinder. Trim the ends to 5cm and twist to enclose lollies.

2. Write the names of guests on labels and attach to the cylinders. Tie pipe cleaners around bonbons to decorate.

Notes

* You can make these bonbons up to 1 week ahead. They can be handed out as lolly bags or used as name tags at each place setting.

Source
Good Taste - December 2004, Page 84
Recipe by Sharon Fahey

More Christmas Desserts Recipes

Christmas cupcakes
Christmas brownies recipe
Chocolate Cherry Trifle Recipe
Chocolate and Citrus Dacquoise
Apple Crisp Recipe
Best Frosted Fudge Brownies

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Christmas cupcakes recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas cupcakes Recipe. Enjoy Christmas desserts and learn how to make Christmas cupcakes.

Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents

Preparation Time 60 minutes
Cooking Time 30 minutes
Makes 12

Ingredients

125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g Orchard White Icing
10 drops green food colouring
36 red Nestle Smarties or Mars M&M'S

Method

1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.

3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.

5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

Notes

* Store the cupcakes in an airtight container for up to 4 days.

Source
Good Taste - December 2008, Page 101
Recipe by Tracy Rutherford

More Christmas Desserts Recipes

Christmas brownies recipe
Chocolate Cherry Trifle Recipe
Chocolate and Citrus Dacquoise
Apple Crisp Recipe
Best Frosted Fudge Brownies

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Apricot Coffee Cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryApricot Coffee Cake  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Apricot Coffee Cake.

 Cardamom or nutmeg and apricots are typical Middle Eastern complements to one another. This yeasted coffee cake makes use of this combination to provide an aromatic, lightly sweet dessert that's light enough to serve as an afternoon snack or after a heavy meal. For a darker apricot with a slightly caramel-like flavor, look for unsulfured apricots at your supermarket. Serve with fresh fruit and hot coffee.

Ingredients

Nonstick spray coating
2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon ground cardamom or nutmeg
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
1/3 cup refrigerated or frozen egg product, thawed
1/3 cup finely snipped dried apricots
Sugar-free apricot spread (optional)

Directions

1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

2. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).

3. Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.

Recipe source BHG.com



More cake recipes...

Middle Eastern Fruit Cake 
Boozy coffee & walnut cake
Coconut Cake with Chocolate Chunks and Coconut Drizzle
Apricot yoghurt cake 
Semolina Cream Cake 

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Chocolate Cherry Trifle Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chocolate Cherry Trifle  Recipe. Enjoy tasty Christmas Desserts and learn how to make wonderful Chocolate Cherry Trifle. Merry Christmas & happy new year.

Cook Time: 15 min
Level: Intermediate
Yield: 16 servings 

Ingredients

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)

Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl 

Directions 

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and

whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.  

Chocolate and Citrus Dacquoise - Apple Crisp Recipe - Best Frosted Fudge Brownies 

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Chocolate and Citrus Dacquoise

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chocolate and Citrus Dacquoise Recipe. Enjoy tasty Christmas desserts and learn how to make Chocolate and Citrus Dacquoise.

A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream.  

Ingredients

Meringues:
Nonstick vegetable oil spray
1 cup powdered sugar
1 tablespoon cornstarch
3/4 cup cocoa powder
1/2 teaspoon salt
3/4 cup egg whites (about 6 large)
1/4 teaspoon cream of tartar
1/4 cup sugar 

Chocolate chiffon cake:
Nonstick vegetable oil spray
1/2 cup sugar, divided
1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup canola oil or other vegetable oil
2 large eggs, separated
2 tablespoons water

Mascarpone whipped cream:
1 1/4 cups  heavy whipping cream
1 8-ounce  mascarpone cheese
1/4 cup powdered sugar
2 teaspoons vanilla essence

Glaze:
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
3 tablespoons water
3 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
3 tablespoons unsalted butter, room temperature
1/2 cup Orange Marmalade

Directions

For Meringues:
Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.

Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).

Chocolate chiffon cake:
Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.

Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

For mascarpone whipped cream:
Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.

For glaze:
Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.

Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated. 

Apple Crisp Recipe - Best Frosted Fudge Brownies - Coconut Cake with Chocolate Chunks and Coconut Drizzle 

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Apple Crisp Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apple Crisp Recipe. Enjoy tasty Christmas desserts and learn how to make Apple Crisp.

Easy to make and delicious, with a thick, crunchy, cinnamon topping over brown sugar-coated apple slices. 

Ingredients

4 apples - peeled, cored and sliced
1/2 cup brown sugar
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted 

Directions

Preheat oven to 375° F (190° C).

In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.

Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Best Frosted Fudge Brownies - Coconut Cake with Chocolate Chunks and Coconut Drizzle - Maamool with Walnuts 

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Best Frosted Fudge Brownies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Best Frosted Fudge Brownies recipe. Enjoy tasty Christmas desserts and learn how to make Best Frosted Fudge Brownies. The best brownies you have ever tasted: dense, chocolaty and very, very moist. Merry Christmas & happy new year.

Ingredients

2 cups sugar
8 oz. butter (2 sticks)
4 egg yolks, slightly beaten
4 oz. (4 squares) unsweetened baking chocolate
1 cup sifted flour
1 teaspoon vanilla
1/2 cup chopped pecans
4 egg whites, beaten until stiff peaks form

Directions

Preheat oven to 325 degrees.

Put sugar in mixing bowl. Melt chocolate and butter together over low heat, stir until well blended and smooth.

Add sugar; mix well. Add beaten egg yolks; mix well. Add flour and vanilla; mix well. Stir in chopped pecans. Fold in beaten egg whites.

Spread in a 10x15x1-inch greased and floured jelly roll pan. Bake for 20-25 minutes. When cool, spread on chocolate brownie frosting.

Chocolate Brownie Frosting
1 stick butter (4 oz.)
2 squares unsweetened chocolate
1 box confectioners' sugar
1 teaspoon vanilla
5 tablespoons milk
Chopped pecans, optional

Melt butter and chocolate over low heat; stir until smooth then add confectioners' sugar. Heat milk until hot; add to chocolate mixture. Add vanilla; beat until smooth. Spread over brownies and sprinkle with chopped pecans, if desired.

Coconut Cake with Chocolate Chunks and Coconut Drizzle - Christmas Gift Baskets - Christmas Gifts For Boyfriend

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Coconut Cake with Chocolate Chunks and Coconut Drizzle

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Coconut Cake with Chocolate Chunks and Coconut Drizzle recipe. Enjoy tasty Christmas desserts and learn how to make Coconut Cake with Chocolate Chunks and Coconut Drizzle. A chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch. Merry Christmas and happy new year.

Ingredients:

Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut*
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut

Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
1/2 teaspoon vanilla extract
Vanilla ice cream

Directions:

Cake:
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.

Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle:
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.

Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.

Cut cake into wedges and serve with vanilla ice cream.

Maamool with Dates - Maamool with Walnuts

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Milk Tart Recipe - How to Make Milk Tart

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Milk Tart recipe. Enjoy tasty Middle Eastern dessserts and learn how to make Milk Tart. Baked custard tart, sure to be loved by everyone!!!

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

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Mango Mahalabeya

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mango Mahalabeya recipe. Enjoy tasty Egyptian dessserts and learn how to make Mango Mahalabeya. Mango custard topped with dried fruit & nuts.

 Ingredients:

4 cups milk
1 cup sugar
4 tablespoons corn flour
1 cup mango juice
1/2 cup water
1/2 teaspoon vanilla essence
dried fruits and nuts to garnish
mango slices (optional)

Directions:

Mix sugar with 3 cups of the milk, heat until boiling. Mix corn flour with remaining cup of milk.

Then add it slowly to sugar-milk mixture while stirring quickly until it re-boils. It is very important to stir quickly.

Add mango juice to the mixture and stir quickly. Turn heat down to low. Cook for 5 minutes.

Add water and vanilla essence to the mixture and stir for 3 more minutes.

Remove mixture from heat and wait until it cools down a little. Pour into round individual dessert dishes.

Top with dried fruit, mixed nuts or small slices of fresh mango. Serve warm or chilled.

Sahlab Recipe - Muhallabieh - Awamat

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