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In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots. Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.
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Make the cake batter. Place 5 large eggs, 1 cup of Greek yogurt, 2 cups of sugar, 5 tablespoons of ground almonds, the zest of one orange and one lemon, 1 ¼ cup all purpose flour, and 1 cup semolina flour, 2 teaspoons baking powder, and ¾ cup olive oil in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.
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Lay each bread slice onto a baking sheet in a single layer. Toast for 4 minutes, flip, toast for 3 more minutes or until light golden brown. In a small bowl, mix ricotta with ¾ teaspoon salt and ¾ teaspoon black pepper. Spread ricotta onto each toast, sprinkle with pistachios and drizzle with honey. Serve immediately.
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Start by preheating your oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a non-stick baking spray. In a large mixing bowl, combine the sour cream, honey, cooking oil, eggs and vanilla extract. Beat this mixture for a few minutes, until it's smooth and uniform.
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Baking the Pistachio Honey Rolls. Bake the pistachio rolls at 375F/190C for 33 to 36 minutes. The rolls should be a rich, golden-brown color and the puff pastry should be baked all the way through. Check the doneness by pressing lightly onto the rolls. The pastry should be super soft, fluffy and spring back.
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Keep the bread next to the preheating oven for extra warmth. Bake the babka bread at 350°F for 40 to 45 minutes, until it's a rich, golden-brown color on top and the internal temperature reaches at least 200°F. Lay a sheet of foil over the top of the bread after baking for 25 minutes to prevent the bread from burning.
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Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). Step 8. Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan.
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1/2 tablespoon honey. Sea salt. Instructions. Pre-heat your oven to 300 degrees. Line a shallow baking sheet with foil. While your oven is preheating, toss your pistachios with the grapeseed oil. Then, add your honey and stir to combine. Roast for about 15 minutes then let cool. Once cooled, top with a sprinkle of sea salt and enjoy!
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Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too. Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.
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Form each half into an 8- x 1 1/2-inch log, then wrap the logs in plastic wrap and refrigerate until very firm, at least 4 hours or up to 5 days. In a small bowl, whisk together honey, thyme, and.
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In a large mixing bowl, pour pistachios, olive oil, and honey and mix until the pistachios are all coated. Sprinkle the salt over the mixture and mix well. Pour the mixture into the air fryer basket. Cook in the air fryer, on manual setting, at 320 degrees F for 5 minutes. Mix the pistachios really well and cook for an additional 5 minutes.
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Bake for about 30 minutes until golden brown. In a large bowl, whisk together the eggs, cream, sugar, vanilla seeds, and cinnamon until nice and smooth. Once the phyllo is done baking, immediately pour the custard over the entire thing and place back in the oven to bake for 30 more minutes. Check on the bougatsa about 10 minutes before the end.
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Make syrup. In a saucepan, combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water. Boil on medium-low until sugar is dissolved. Once all the sugar is dissolved, let simmer on low for 5 minutes. Then, sieve through a strainer to remove zest and cinnamon stick. Set aside to cool completely.
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Make sure your pistachios are not too big or they will be harder to roll into balls. In a medium bowl, add chopped pistachios and cooked glutinous rice flour. Stir to combine. Add honey, granulated sugar, oil, and salt. Stir to combine. Add 1 tbsp water and mix until combined.
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Preheat the oven to 350 degrees. Line a 9" square baking pan with aluminum foil with enough overhang on each side to easily remove the bars from the pan once baked. Spray with cooking spray and set aside. In a medium sized bowl, stir together the flour, corn starch, sugar, salt, and lemon zest.
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For the cake: Preheat the oven to 350 degrees F and line a 9-inch round springform pan with parchment paper. Grease the lined pan with the tablespoon of butter all over the sides and bottom. In.