- Crush the Maria cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. The food processor method is faster.
- Mix the cookie crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base and up the sides of an 8x8-inch dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes, then let it cool while you prepare the filling. Is this step necessary?
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Spread each type of nut in a single, even layer on the baking sheet.
- Bake the nuts according to the following times:
- Pecans: 4-6 minutes
- Walnuts: 8-10 minutes
- Pistachios: 6-8 mintues
(Adjust the times based on your preference or the size of the nuts.)
3. Prepare the Filling
- In a medium bowl, add the eggs, condensed milk, cream cheese, vanilla, and satl unti well combined. Mix until smooth.
- Stir in the chopped dry fruit and nuts, making sure they’re evenly distributed.
- Pour the filling into the prepared crust, spreading it evenly.
- Bake in the oven at 175°C (350°F) for 25-30 minutes, or until the filling is set and slightly golden on top.
- The center should feel firm when gently pressed, but not dry.
ChatGPT said:
Here's a recipe for an Arab-inspired Dates and Nuts Pie with a base made from Maria cookies and butter, and a filling that incorporates dates, nuts, and eggs. This fusion brings a touch of Arabian flavors to a dessert with a Mexican-inspired crust.
Ingredients
For the Crust:
- 200g Maria cookies (about 20 cookies)
- 100g unsalted butter, melted
For the Filling:
- 1 cup soft dates (pitted and chopped finely or pureed)
- 1 cup mixed nuts (e.g., walnuts, almonds, pistachios), coarsely chopped
- 3 large eggs
- 1/3 cup brown sugar or raw sugar (adjust based on the sweetness of your dates)
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom (optional, for a warm Arabian flavor)
- Pinch of salt
Instructions
1. Make the Crust:
- Preheat your oven to 175°C (350°F).
- Crush the Maria cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
- Mix the cookie crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes, then let it cool while you prepare the filling.
2. Prepare the Filling:
- In a medium bowl, whisk the eggs with the sugar until well combined.
- Add the heavy cream, vanilla extract, ground cardamom (if using), and a pinch of salt. Mix until smooth.
- Stir in the chopped dates and nuts, making sure they’re evenly distributed.
3. Assemble and Bake:
- Pour the filling into the prepared crust, spreading it evenly.
- Bake in the oven at 175°C (350°F) for 25-30 minutes, or until the filling is set and slightly golden on top.
- The center should feel firm when gently pressed, but not dry.
4. Cool and Serve:
- Let the pie cool completely to room temperature.
- Serve as-is, or with a drizzle of tahini or a dollop of whipped cream for added richness.
This pie combines the buttery, crunchy texture of the Maria cookie crust with the chewy sweetness of dates and the crunch of nuts, all wrapped in a creamy, lightly spiced custard. Perfect for a sweet ending to any meal! Let me know how it turns out. 😊
You said:
ChatGPT said:
Arab-Inspired Dates and Nuts Pie with Condensed Milk
Ingredients
For the Crust:
200g Maria cookies (about 20 cookies)
100g unsalted butter, melted
For the Filling:
1 cup soft dates (pitted and chopped finely or pureed)
1 cup mixed nuts (e.g., walnuts, almonds, pistachios), coarsely chopped
3 large eggs
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom (optional, for a warm Arabian flavor)
Pinch of salt
Instructions
1. Make the Crust:
Preheat your oven to 175°C (350°F).
Crush the Maria cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
Mix the cookie crumbs with melted butter until evenly combined.
Press the mixture firmly into the base and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes, then let it cool while you prepare the filling.
2. Prepare the Filling:
In a medium bowl, whisk the eggs until lightly beaten.
Add the sweetened condensed milk, vanilla extract, ground cardamom (if using), and a pinch of salt. Mix until smooth.
Stir in the chopped dates and nuts, ensuring they are evenly distributed throughout the mixture.
3. Assemble and Bake:
Pour the filling into the prepared crust, spreading it evenly.
Bake in the oven at 175°C (350°F) for 25-30 minutes, or until the filling is set and slightly golden on top.
The center should feel firm when gently pressed but not dry.
4. Cool and Serve:
Let the pie cool completely to room temperature.
Serve as-is, or with a drizzle of tahini or a dollop of whipped cream for added richness.
This updated version uses sweetened condensed milk to create a smoother, creamier filling with a hint of caramelized sweetness that pairs beautifully with the dates and nuts. Enjoy your dessert!
I've updated the recipe to use condensed milk instead of brown sugar and heavy cream. Let me know if you'd like any further tweaks!
ChatGPT said:
Making a homemade substitute for condensed milk is simple and requires just a few basic ingredients. Here's how you can do it:
Ingredients:
- Milk (whole milk is best): 1 cup
- Sugar (white granulated sugar): ⅓ cup
- Butter (optional, for added creaminess): 1 tablespoon
- Vanilla extract (optional): a few drops for flavor
Instructions:
- Combine Ingredients: In a medium saucepan, combine the milk and sugar.
- Heat and Stir: Place the saucepan over medium-low heat and stir constantly to dissolve the sugar.
- Simmer: Once the sugar has dissolved, lower the heat and let the mixture simmer gently. Stir occasionally to prevent it from scorching.
- Reduce the Liquid: Continue simmering until the liquid reduces by about half, which will take approximately 25–30 minutes. The mixture should thicken slightly.
- Add Butter (Optional): Stir in the butter for a creamier texture.
- Cool and Store: Let it cool completely. As it cools, it will thicken further. You can add a few drops of vanilla extract for flavor.
- Use or Store: Use immediately or store in an airtight container in the refrigerator for up to a week.
Tip for Non-Dairy Version:
If you want a dairy-free alternative, use coconut milk instead of regular milk. Follow the same process, but keep in mind that it will have a mild coconut flavor.
Would you like a simpler no-cook version as well?
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