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Chocolate Pistachio Coffeecake recipe

Chocolate Pistachio Coffeecake.

This yummy coffeecake can be served fora breakfast or dessert that everyone will love.

Recipe: Chocolate PistachioCoffeecake

3 to 3 1/2 cups all-purpose flour
1 (1/4-ounce) package quick active rising yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup each water, sugar and butter or margarine
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural California pistachios, finely chopped
Chocolate Pistachio Filling (recipe follows)
Glaze (recipe follows)

  • Combine 1 1/2 cups flour, yeast and salt.Heat milk, water, sugar and butter to 120°F (50°C); addvanilla. With electric mixer at low speed, beat milk mixtureinto flour mixture; beat in eggs. Mix 3 minutes at medium speed.Gradually stir in enough remaining flour by hand to form softdough.
  • Knead on floured surface about 5 minutesor until smooth and elastic. Place in greased bowl; turn to greasetop. Cover and let rise in warm place about 20 minutes.
  • Punch down. On lightly floured surface,roll dough to 15 x 10-inch rectangle. Spread Chocolate PistachioFilling to within 1-inch of one long edge. Roll jelly roll fashionspread from long edge. Pinch to seal edges.
  • Place on greased baking sheet; slash at2-inch intervals to within 1-inch from center. Twist each sectionslightly. Cover; let rise 20 minutes.
  • Bake at 350°F (175°C) 30 to 35minutes or until roll makes a hollow sound when tapped on thebottom. Cool on rack. Brush with glaze and sprinkle with finelychopped pistachios.

    Makes 8 to 10 servings.

    Chocolate Pistachio Filling: Combine 3/4cup chopped natural California pistachios, 1/2 cup each vanillacookie crumbs and melted butter or margarine, 2 tablespoonseach sugar and cocoa and 1/2 teaspoon ground cinnamon;mix well. Makes 1 1/2 cups filling.

    Glaze: Heat to boil 1/2 cup lightcorn syrup, 1/3 cup water and 1 1/2 teaspoons ground cinnamon.Reduce heat and simmer until reduced to 1/2 cup.

    Recipe provided courtesy of the CaliforniaPistachio Commission.


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