Bohsalino (Pistachio Paste Stuffed with Cream)

Middle Eastern Dessert

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Name: Bohsalino (Pistachio Paste Stuffed with Cream)
Prep time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups Pistachios ground; 1/2 cup Sugar superfine; 2 tblspoons Rose water; 1/4 cup Creme fraiche; Confectioners Sugar

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

Go very easy on the rose water. I drip it in during the blending process. Get a heavy hand and you have to either throw it out or double the pistachios.

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Bohsalino (Pistachio Paste Stuffed with Cream)

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

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

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 20 Servings

Calories: 77
Calories from Fat: 42 (55%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.3g
Cholesterol 1.2mg		0 %
Sodium 2.9mg		0 %
Potassium 99.6mg		3 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 6.7g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 77

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