Christmas Log

This is one of our Christmas/all year favourite slice!  Few years ago I discovered the addition of Turkish Halva (Helwa tat-Tork) which makes this dark luscious slice even more delicious!  Quantities make 1x40cm log and a smaller roll of approx 15cm which disappear before the day is out.

Ingredients

180g Crushed Malt Biscuits (Morning Coffee)

300g Crushed Roasted Hazel Nuts

80g Whole Roasted Hazel Nuts

150g Turkish Halva

397g can sweetened condensed milk

50g cocoa powder

75g Icing Sugar

40ml Kahlua or other Coffee Liquor

Topping 

300g Nutella

Extra Icing Sugar for Dusting

Add dry ingredients in a large mixing bowl.  Using a fork crush the turkish halva leaving some bits the size of a hazelnut.  Stir the ingredients to have a combined mix.  Add condensed milk and Kahlua, then using a metal spoon stir the mixture slowly to obtain a stiff paste.  Spoon mixture over a grease proof paper, then fold over the paper to form a roll approximately 40cm long and 7cm diameter.

Transfer the log to serving plate.  Using the back of a spoon cover the roll with Nutella to create a rough bark effect.  Chill for about 2 hours then dust with icing sugar.  Chill overnight before serving.

Log keeps well in the fridge for up to three weeks but I wonder if it will last that long!

Pistachio Filo Swirl

This Coffee time treat is very similar to Baklava, but instead of using almonds I used Bronte Pistachio.  Bronte is an Etna region where this nut grows in abundance.  Like many nuts, the season for Pistachios starts in September until the end of October.   The shrub is delicately described as 'the ugliest of all' by my dear friend Ciccio who owns with his brother Luciano, Agriturismo Da Marianna in the Nebroidi area of Randazzo,  yet another Etna Region, famous for the 'Castrato' ... the best Lamb I ever tasted!  Quantities are enough to make a 12 inch swirl.

8 Filo Sheets (normal frozen packet)
150g butter melted
400g Ground Pistachios
250g Sugar
1 tbsp ground rice
2 tbsp mandarin liquor
3 egg whites
1 tsp grated orange rind

100ml water
100g sugar
2 heaped tbsp honey
few whole pistachios

In a food processor, add nuts, 250g sugar, grated orange rind, rice flour, egg whites and liquor.  Give few pulses until a rough paste is formed.

Brush 12inch round baking with melted butter. Pre heat oven to 180c

Open two filo sheets next to each other over a marble kitchen top.  The short sides overlapping by 1 inch.  Brush generously with melted butter. Place two more sheets over and brush again with melted butter. Take spoonfuls of half the pistachio mixture and carefully place along the  end (closest to you) of the filo sheets. Roll the Filo sheets enclosing the mixture to form something that resembles a 1 inch thick long rope. Take one end of the 'rope' and form a swirl.  Transfer immediately to the center of brushed baking dish.

Repeat the process with the remaining Filo Sheets and filling, then continue to go around the swirl snugging it tightly in the dish.

Brush top with the remaining butter then bake for approximately 30-40 minutes until lightly golden.

Meanwhile, make the stock syrup by bring to boil over medium heat water, sugar and honey.  Increase heat to rapid boil for just 30 seconds and turn off heat.

When Pistachio Swirl is lightly golden, remove from oven sprinkle over few whole pistachios then pour over the syrup.  Return to oven and cook further until a rich golden colour is obtained.

Leave to cool completely before serving, and you can dust with a little icing sugar to give it a dramatic look!

Pistacchio and Chocolate Chip filled Danish Pastries

This is a Croissant pastry filled with unsweetened Pistachio paste and chocolate chips, swirled and cut like Chelsea Buns then generously brushed with runny honey.  An delicious Sunday Breakfast treat!!

Pastry
500g Plain Flour
50g Butter
1 tsp dried yeast
1 tsp sugar
1/2 tsp salt
400ml Water

200g Butter

Filling
100g Crunchy Pistachio Paste
50g nibbled pistachios
3 tbsp Sugar
3 tbsp Chocolate Chips

Glazing
Milk for brushing
3 tbsp Runny honey

In a food processor add sifted flour, 50g butter, yeast, sugar and salt and give a few pulses so that butter incorporates in flour.  Add water gradually and stop when ball forms.  (some flours tend to have different fluid absorption)

Roll dough over a floured surface to form a rectangle.  Cut 200g butter into thin slices and place in the middle of the rolled dough to cover 2/3rds of the dough.  Fold dough edges towards center to cover butter completely, give a quarter turn and roll out again.  Fold edges one third over each other and chill dough for 15 minutes.  Repeat folding and turning for 3 more times.

Roll out pastry to form approximately 60cmx40cm rectangle.  Cover thinly with Pistachio paste, sprinkle with sugar, nibbled pistachios and chocolate chips.  Roll dough then cut approximately 2cm pieces.  Arrange in a buttered baking dish leaving 1/2cm between each roll for proving.  Cover with plastic film and refrigerate overnight.

Take out from fridge, and bring to room temperature for about 1/2 an hour.  Meanwhile pre heat oven to 210c.  Brush tops with a little milk, then bake for about 40mins until lightly golden.  Take out from oven, spoon over the runny honey and bake for further 10 minutes until Puffed Rolls become rich gold colour.

Recipe makes approximately 20 Puff Rolls. Rolls keep well for 2 days, but can be frozen either raw or cooked after completely cooled.