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Dairy
Easy
6 Servings
Allergens 
1 Hour, 10 Minutes
Diets
Enhance your basic cheese braid recipe by adding rich pistachio flavor.
1 package flat sheet puff pastry dough
2 containers cream cheese
1 cup sugar
1/2 teaspoon Gefen Vanilla Extract
1 egg
1/2 pack Gefen Instant Vanilla Pudding
6 tablespoons pistachio paste
1 and 1/4 cups unsalted, shelled pistachios
5 tablespoons Gefen Confectioners’ Sugar
3 tablespoons oil
2 tablespoons water
green baking chocolate
dairy brown chocolate, such as Geneve Milk Chocolate
crushed pistachios
shredded kataifi dough
Soak the pistachios in boiling water for five minutes. This is called blanching. It is really helpful in easily removing the brown outer skin and achieving a nice green color.
After soaking, remove the skins and blend the nuts with the remaining ingredients for at least five minutes until a smooth pistachio paste forms.
Mix all the filling ingredients until smooth. Divide the mixture into two equal parts.
Lay out the puff pastry dough on your work surface.
Spread the filling in the center of the dough, making it about half an inch wide.
Cut slits about a quarter inch apart on both sides of the dough, stopping at the filling.
Take the first strip from the top and slightly angle it over the cheese filling. Then, take a strip from the opposite side and angle it over the first strip.
Continue braiding the strips in the same direction, ensuring that each strip overlaps the previous one to keep everything in place while baking. Pinch both ends of the braid to seal it.
Repeat the process with the second part of the dough.
Preheat the oven to 450 degrees Fahrenheit and bake for 40 minutes. Let the braids cool completely before adding the toppings.
Melt the green chocolate and drizzle it over the braids.
Melt the milk chocolate and spread it over the center of the braids.
Add crushed pistachios and kataifi over the melted milk chocolate. Drizzle any remaining milk chocolate over the braids.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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