Pistachio Crisps with Mascarpone Cheese and Grape Compote

Vegetarian
Health score
7%
Pistachio Crisps with Mascarpone Cheese and Grape Compote
45 min.
8
470kcal

Suggestions


Indulge in a delightful dessert that beautifully marries the rich flavors of pistachios with the creamy decadence of mascarpone cheese, all elevated by a luscious grape compote. Our Pistachio Crisps with Mascarpone Cheese and Grape Compote is not just a treat for the taste buds; it’s a feast for the eyes, making it the perfect centerpiece for any gathering.

Imagine biting into a crisp, golden pastry that crumbles delicately, revealing a nutty sweetness from the finely chopped pistachios. Each crisp is generously topped with a velvety layer of mascarpone, infused with the warm essence of vanilla, creating a luxurious base for the star of the show: the homemade grape compote. This vibrant topping, made from fresh red seedless grapes, is simmered to perfection, resulting in a syrupy glaze that adds a burst of fruity flavor to every bite.

Not only is this dessert vegetarian-friendly, but it also offers a unique combination of textures and tastes that will leave your guests raving. With a preparation time of just 45 minutes, you can easily whip up this elegant dish, making it an ideal choice for dinner parties, celebrations, or simply a sweet treat to enjoy at home. Garnished with fresh mint sprigs and served with a drizzle of grape syrup, these pistachio crisps are sure to impress and satisfy any sweet tooth.

Ingredients

  • 0.3 teaspoon five spice powder chinese
  • servings grapes 
  • tablespoons grape juice white frozen thawed
  • 0.5 ounce mascarpone cheese 
  • servings mint leaves fresh
  • 0.5 cup pistachios shelled
  • 0.5 cup powdered sugar 
  •  puff pastry frozen thawed
  • pounds grapes red seedless stemmed halved
  • 0.5 cup sugar 
  • 0.5 large vanilla pod split

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • sieve

Directions

  1. Stir grapes and sugar in heavy large skillet to coat.
  2. Let stand 5 minutes.
  3. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes.
  4. Pour compote into sieve set over medium bowl; drain grapes well.
  5. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. (Can be made 1 day ahead. Cover each; keep refrigerated.)
  6. Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
  7. Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped.
  8. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet.
  9. Sprinkle pastry with 1/3 cup nut sugar.
  10. Roll out pastry to 12-inch square.
  11. Roll up into 12-inch-long log.
  12. Cut into sixteen 3/4-inch-wide rounds.
  13. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
  14. Preheat oven to 375°F.
  15. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total.
  16. Transfer crisps to racks and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
  17. Spread 2 tablespoons mascarpone cream on each of 8 crisps.
  18. Place on plates. Spoon cooked grapes atop cream.
  19. Cut 8 crisps in half.
  20. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
  21. *Italian cream cheese; available in the cheese department of many supermarkets and at Italian markets.

Nutrition Facts

Calories470kcal
Protein4.64%
Fat29.96%
Carbs65.4%

Properties

Glycemic Index
30.14
Glycemic Load
35.39
Inflammation Score
-4
Nutrition Score
11.335217356682%

Flavonoids

Cyanidin
0.65mg
Petunidin
0.09mg
Delphinidin
0.18mg
Malvidin
1.03mg
Peonidin
0.1mg
Catechin
0.35mg
Epigallocatechin
0.16mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.13mg
Myricetin
0.06mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:469.81kcal
23.49%
Fat:16.47g
25.33%
Saturated Fat:4.01g
25.07%
Carbohydrates:80.88g
26.96%
Net Carbohydrates:77.36g
28.13%
Sugar:59.04g
65.61%
Cholesterol:1.77mg
0.59%
Sodium:83.16mg
3.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.74g
11.47%
Vitamin K:39.92µg
38.02%
Vitamin B1:0.36mg
23.78%
Manganese:0.45mg
22.46%
Copper:0.45mg
22.32%
Vitamin B6:0.35mg
17.4%
Potassium:572.23mg
16.35%
Vitamin B2:0.27mg
16.16%
Fiber:3.52g
14.09%
Selenium:8.31µg
11.88%
Iron:2.08mg
11.54%
Phosphorus:106.5mg
10.65%
Vitamin C:8.44mg
10.24%
Vitamin B3:1.86mg
9.3%
Folate:33.75µg
8.44%
Magnesium:32.9mg
8.22%
Vitamin E:0.8mg
5.31%
Vitamin A:258.63IU
5.17%
Calcium:42.01mg
4.2%
Zinc:0.53mg
3.5%
Vitamin B5:0.17mg
1.68%
Source:Epicurious