Made from ground pistachios and topped with a creamy white chocolate glaze, this Lebanese dessert from Oleana’s Pastry Chef de Cuisine Sophie Gees is both delicate and delicious. The rosewater and crushed rose petals give the treat a subtle floral flavor, and the presentation is a beautiful and unique addition to any holiday dessert table.
- 1 1/2 cups shelled raw pistachios
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon rosewater
- 1 - 2 teaspoons water
- 8 ounces white chocolate
- 1 tablespoon butter
- 1/2 cup heavy cream
- 2 tablespoons crushed rose petals
- Lightly spray an 8-inch square baking dish with nonstick cooking spray and line with plastic wrap.
- Coarsely grind the pistachios in a food processor, then add the sugar, salt, and rosewater. Keep processing until pistachios are in small bits and mixture builds up on the side of the food processor. Transfer to a bowl. Wet your hands, and massage the mixture until you have released enough oil from the nuts to bind the mixture into a chunky paste (if mix still seems a bit dry, add 1 – 2 teaspoons of water).
- Press the paste into the prepared pan in an even layer, and pack the paste as firmly as possible (using a spatula or the bottom of a measuring cup helps). Cover and refrigerate for at least 30 minutes, or up to one week.
- To make the ganache, put the white chocolate and butter in a bowl. Heat the cream until just simmering, and pour over bowl of white chocolate. Allow to sit for a minute, then stir with a rubber spatula until smooth. Chill the ganache until it starts to firm up but is still pourable, about 30 minutes.
- Pour over the chilled pistachio layer. Sprinkle crushed rose petals over ganache. Refrigerate until firm, about 4 hours.
- Lift the plastic wrap to remove the bar from the baking dish. Slice bar 4 by 4 to make 16 squares, then slice each square on the diagonal for 32 triangles. Serve cold.