Pistachio cream: Hungary's sweet and versatile staple
A seemingly endless variety of quaint cafes pepper the pedestrian street where Saint Michael’s Church peeks over downtown Budapest. Bells and smells make the area too sweet to resist, especially on Sunday after mass. It was there, yesterday, where my husband and I sat down for a coffee and chimney cake — a classic Hungarian pastry — with our children.
I ordered one filled with pistachio cream; everyone was absolutely delighted by the taste and texture. We don’t typically find that in America, but here, it’s a sweet staple.
I thought I’d share, for novelty’s sake! Pistachio cream in particular has lots of use in the kitchen. You can spread it on a slice of bread or use it to garnish desserts, cakes, and biscuits. My favorite might just be to include it in homemade ice cream.
Of course, we can’t delude ourselves about excessive sugar intake, but pistachios have surprising health benefits that do something to mitigate the indulgence.
They stimulate a good mood and fight stress. They are good for longevity. They protect eyesight. They help the health of bones and teeth. They fight high blood pressure thanks to the potassium content. They prevent type II diabetes: high levels of phosphorus keep the level of glucose in the blood under control and break down amino acids. They lower bad cholesterol. They have anticancer properties thanks to beta carotene, which helps prevent tumors. They help anemia, thanks to high copper levels. They fight infections and strengthen the immune system. Mineral salts such as zinc, selenium, lutein, and vitamin H are a boon to beauty. Finally, they contain Omega 3 and Omega 6, ideal during pregnancy for the correct development of the fetal nervous system.
With the following simple ingredients, you can prepare a genuine pistachio nutella, far healthier and better for you than supermarket products (just check the ingredients on the labels).
Ingredients
Instructions
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