Ingredients with Measurements:
- 1 package puff pastry sheets, thawed
- 1 cup white chocolate chips
- 1 cup heavy cream
- 1/2 cup shelled pistachios, chopped
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Mixer
- Pastry bag
- Large serrated knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out one sheet of puff pastry on a lightly floured surface to a 1/8-inch thickness.
3. Cut the pastry into 3 equal rectangles and place them on a parchment-lined baking sheet.
4. Bake for 12-15 minutes or until golden brown. Repeat with the second sheet of puff pastry.
5. In a medium saucepan, heat the heavy cream over medium heat until it comes to a simmer.
6. Remove from heat and add the white chocolate chips. Stir until the chocolate is melted and smooth.
7. Stir in the powdered sugar and vanilla extract.
8. Let the mixture cool to room temperature.
9. In a small bowl, mix together the chopped pistachios.
10. Using a mixer, beat the white chocolate mixture until it thickens and forms stiff peaks.
11. Spoon the mixture into a pastry bag fitted with a large tip.
12. Place one rectangle of puff pastry on a serving platter.
13. Pipe a layer of the white chocolate mixture onto the pastry.
14. Sprinkle a layer of chopped pistachios on top.
15. Repeat with the remaining pastry and white chocolate mixture, finishing with a layer of chopped pistachios.
16. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 12-15 minutes per sheet of puff pastry
Chilling time: 2 hours
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 420
Fat: 29g
Saturated Fat: 14g
Cholesterol: 47mg
Sodium: 111mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- Dark chocolate chips can be used instead of white chocolate chips.
- Almonds or hazelnuts can be used instead of pistachios.
Variations:
- Add a layer of fresh raspberries or strawberries between the layers of white chocolate mixture and pistachios.
- Use a different flavor of extract, such as almond or orange, instead of vanilla.
Tips and tricks:
- Make sure the puff pastry is fully thawed before using.
- Use a serrated knife to cut the puff pastry for a clean cut.
- Chill the white chocolate mixture in the refrigerator for 10-15 minutes before piping onto the pastry for easier handling.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Garnish with additional chopped pistachios and a dusting of powdered sugar.
Garnishes:
Chopped pistachios and powdered sugar.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the white chocolate mixture is too thin, chill it in the refrigerator for 10-15 minutes before piping onto the pastry.
- If the puff pastry is not golden brown after baking, return it to the oven for an additional 2-3 minutes.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
Cremeschnitte, also known as krempita, is a popular dessert in Eastern Europe. It typically consists of layers of puff pastry and pastry cream.
Flavor profiles:
This dessert has a sweet and creamy flavor with a nutty crunch from the pistachios.
Serving suggestions:
Serve chilled for a refreshing dessert.
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