Bohsalino (pistachio Paste Stuffed with Cream)

20 Servings
100% would make this recipe for Bohsalino (pistachio Paste Stuffed with Cream) again.

Middle Eastern Dessert

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Bohsalino (pistachio Paste Stuffed with Cream) Ingredients

1 1/2 cups Pistachios ground	1/4 cup Creme fraiche
1/2 cup Sugar superfine	Confectioners Sugar
2 tblspoons Rose water

Instructions for Bohsalino (pistachio Paste Stuffed with Cream)

1. Take the pistachios, sugar, rose water and blend in food processor until it forms a soft, malleable, slightly oily paste.

2. Rub your hands with oil, take little lumps the size of small eggs rolling it into a ball; then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot.

3. Fill the hole with about a tablespoon of creme fraiche. Place on a oiled plate.

4. Make a lid by taking a lump the size of a large olive, flatten it between the palms of your hands and lay it over the cream. Stick the edges well together and place the pastry flat-side down in a pastry case.

5. Keep pastries in the fridge until needed; then sprinkle with confectioner's sugar.

6. For added variance in the fillings, try mixing some kirsch or sabra with the creme fraiche

Main Ingredient: NutsCuisine: Middle Eastern