Description
Gliko Psigiou is a traditional Greek dessert featuring delicate pistachio cream layered with sour cherry preserves and fragrant mastiha-infused biscuits. This refreshing chilled treat combines the nutty richness of pistachios, the tartness of cherries, and the unique resinous flavor of mastiha, offering a harmonious and elegant conclusion to any meal.
Ingredients
Pistachio Cream
- 200g shelled and unsalted pistachios
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
Sour Cherry Layer
- 150g sour cherry preserves
- 50g fresh sour cherries (optional)
Mastiha-Infused Biscuits
- 200g butter, softened
- 150g powdered sugar
- 2 tsp ground mastiha resin
- 1 egg
- 300g all-purpose flour
- 1 tsp baking powder
Instructions
- Prepare the Mastiha Biscuits: In a large bowl, cream the softened butter with powdered sugar until light and fluffy. Add the egg and mix well. Gradually sift in the flour, baking powder, and ground mastiha resin. Combine gently until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the Biscuits: Preheat the oven to 175°C (350°F). Roll out the chilled dough to about 5mm thickness and cut into desired shapes. Place on a parchment-lined baking sheet and bake for 12-15 minutes or until golden at the edges. Remove and let cool completely on wire racks.
- Make the Pistachio Cream: Grind the pistachios finely in a food processor. In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form. Fold in the ground pistachios and powdered sugar gently until evenly combined and smooth.
- Assemble the Dessert: On a serving dish, arrange a layer of mastiha biscuits. Spread a generous layer of pistachio cream over the biscuits. Add a layer of sour cherry preserves, and if desired, sprinkle fresh sour cherries. Repeat the layers ending with pistachio cream topped with a few biscuit crumbs or chopped pistachios for garnish.
- Chill and Serve: Refrigerate the assembled dessert for at least 3 hours or until set and chilled. Serve cold to enjoy the complex flavors and refreshing textures.
Notes
- Ground mastiha resin can be found at specialty Mediterranean or Greek stores or online.
- You can substitute sour cherry preserves with fresh sour cherries cooked briefly with sugar if preferred.
- For a lighter version, replace heavy cream with a combination of Greek yogurt and whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
