Chestnut Dessert Recipes

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Chestnut Baklava Recipe (+Giveaway) Recipe

Have you ever had trouble serving baklava? It gets sticky, messy and difficult to handle. I found a solution by using shredded phyllo dough instead of sheets of phyllo dough and baking it in individual molds. They tend to trap the syrupy goodness in their web instead of getting soaked and sticky. Since it's the holidays, I wanted to add the flavor of Christmas to the baklava, so I added chestnuts. I layered both chestnut purée and roasted chestnuts into the baklava, along with crushed pistachios for color and flavor. I also substituted date syrup for honey, which added a depth of flavor and a strong contrast of color.

If you're looking for a dessert recipe for the holidays that's easy to make but looks elegant, consider baklava. It's an easy, stress-free dessert that is sure to please everyone.

I used pure, organic date syrup from Organics Are For Everyone. If you've never tried date syrup before, you're in for a treat. You can use it in place of just about any syrup. Date syrup has a mild tanginess to it that balances the sweetness. I especially like it on waffles, pancakes and French toast. For a chance to win two jars of date syrup from Organics Are For Everyone, enter today's 25 Days of Giveaways contest. And if you're interested in making this recipe today, you can get a 20% discount from Organics Are For Everyone by using the "FATALE" promo code (good till 12/21).

Make sure you're a fan of PhamFatale Facebook fan page and Organics Are For Everyone, or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "2 jars of Organics Are For Everyone pure date syrup #Giveaway from @Phamfatalecom and @DateSyrupRocks: http://bit.ly/sp4V7y"

Pistachio Baklava Recipe with Picture


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Coconut Milk Ice Cream Recipe with Chestnut Swirl Recipe

This recipe proves that vegan doesn't always mean healthy. Coconut cream, coconut milk, sugar, pure vanilla extract, chestnut purée and stabilizers combine to make a vegan ice cream recipe that tips the scales at about 3000 calories per quart (that's 375 calories per serving). But there aren’t any eggs or dairy products!

I recently received a request for a vegan ice cream recipe from Leslie. It was the first time I tried making a vegan dessert. I made use of the same combination of stabilizers I use in other egg-free recipes, namely soy lecithin and xanthan gum. I increased the quantity to improve mouth-feel though. Xanthan gum in particular inhibits the formation of ice crystals, which create a more pleasing texture.

After tasting the final product, everyone in the house agreed that the ice cream strongly resembled chè, a very popular Vietnamese dessert. I hadn't anticipated that at all. Since I swirled the ice cream with chestnut purée, I thought it would have a more French flavor to it, but that was not the case. That's one of the things I love about cooking. I really enjoy experimenting, and the results of these culinary adventures can add completely new recipes to my repertoire.

My husband Lulu has decided to leave the ice cream maker on the kitchen counter until the end of summer to encourage us to make ice cream more often this year. I’ll post our concoctions on here all summer, so at least some good can come out of my impending weight gain. Stay tuned!


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