Claire Saffitz's Pistachio Pinwheel Cookies | NYT Cooking
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Get the recipe: nyti.ms/37Jmz4R
Cookie Week continues! Today, Claire Saffitz shows us how to make Pistachio Pinwheel cookies from her new cookbook, "Dessert Person." They're a dependable slice-and-bake cookie recipe - super tasty, need no decoration and require no major assembly. The buttery, nutty, shortbready cookies look and taste as if they are harder to make than they are.
Stay tuned! Cookie Week continues on our channel this week with videos from Yewande Komolafe, Sohla El-Waylly and Vaughn Vreeland.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
I would die for Claire Saffitz from her home kitchen
I would kill for a really good oven./range I think the red knobs point to a "pro-sumer" model that is probably not in my budget.
RT
#iwdfcfhhk
@mikesmic
P R E A C H I T L O U D E R
i’m allergic to half of the things she makes but i’m not allergic to the free serotonin her presence provides
SAME
Same for me. All baked goods and fancy chocolates offered to me are suspicious until proven otherwise.
#teampistachioallergy
@@ashleymcginnis957 #teamallnutsallergy
grow up
NYT is scooping everybody up!! I'm here for it!
They're in the right city at the right time.
@@evebureau6491 New York Times is owned by The New York Times Co.
@@evebureau6491 Conde Nast is owned by Advanced Publications, who owns The New Yorker, not New York Times.
I know NYT needs to make money, but a pay wall on a cookie recipe? Really? REALLY?
@NYT Cooking, that's mighty grinchy of you!
Claire, Gaby and Carla had their own TH-cam channels. Check them out!!
New York Times POACHED Bon Appetit
They also hired some of BuzzFeed's NYC production crew.
@@tiacho2893 I hope this channel takes off. They're making a lot of good choices with this content.
I don’t know about poached. I think they just provided a welcome mat.
She was a contributor meaning she can create content for whomever. No poaching just a place to post her content as she has a following.
IIRC, she went freelance while writing her book and Claire has been working on it for a couple years at least. That's why you didn't see her in the background of BA's videos like everyone else. She would only come back for specific videos like Gourmet Makes and I remember one video where she mentioned being out of the test kitchen for weeks before shooting "day 3".
So glad to see Claire still cooking and sharing recipes on TH-cam
I hope since then you found her channel.
Competent, prepared, to the point. NYT is getting better at this, though still some sound issues. Adding Claire's narration where she's doing but not talking, that works where they did it here.
It's like the editor selected the wrong audio track before exporting... she was wearing a lav mic but the poor audio here is clearly from the in-camera mic.
Glad you liked the video! And yes, Claire's lav mic was unfortunately not cooperating that day - the joys of remote shooting! 😅
@@NYTCooking You're all doing a great work.
Music is a little loud, but I agree, it’s just getting better and better!
@@NYTCooking do worry! We love techies no matter what issues happened, you guys always try your best
Bold of Claire to declare that she doesn’t do chocolate work when we’ve all seen her suffer with the abomination that is tempered chocolate on Gourmet Makes
I think every home cook has a couple tools that they bought with really good intentions like mini tart pans and a manual cherry/olive pitter.
That's the reason she doesn't make any chocolate work. It's a pain in the ass for her.
She hates working with chocolate, specially tempering it.
I came straight to the comments when she said that
Hi
eight minutes and fifty five seconds of serotonin
i forgot how WWEEELLLL claire explains a recipe. perfectly. absolutely perfectly. simple, easy, i love seeing and hearing her shes so intelligent and well spoken. and cool.
If you don't know by now Claire has a new channel. Just one recipe demonstration so far but hopefully she'll start cranking them out weekly.
Either in that video, or one of the other preview videos on her channel, it says it'll be weekly :)
I think she said videos will be uploaded every Thursday, which I'm okay with (especially since the comment sections for bon appetite's new videos are more toxic than a nuclear waste dump unless they have some of the people like Brad who stayed behind).
@@zrobeast I think it was Thursday as well. Thursday mornings. And yeah, the comments section has been tough. And it’s not the fault of any of the chefs doing the videos either, which is the shitty thing. They’ve had some great new people, and the comments just shit on everything.
Yeah TH-cam’s been recommending it hardcore xD
Please check out Carla and Gaby’s channel too
I don't think I've ever clicked on a video faster in my life! I've missed watching Claire, so happy to see her on a different channel.
She has her own. You should check it out. She is making recipes from her cookbook.
Both Claire and her kitchen give off such a conforting vibe.
You know when you had just an awful day, bad things happening, and you need a place to go to and spend a few minutes and get a hug? That's the place
⅔ cup/85 grams shelled raw unsalted pistachios
¾ cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature
¾ cup plus 2 tablespoons/105 grams confectioners’ sugar
2 large egg yolks
½ teaspoon almond extract
1 cup/130 grams all-purpose flour
½ teaspoon kosher salt
1 ⅓ cups/150 grams almond flour
½ cup/105 grams demerara sugar, for rolling
The fact that they probably filmed this when Claire's channel still had less than 10k subs but now it has surpassed this channel's sub count with just one video...
Basically roll it like a joint. And its green. Fitting.
Every single cooking platform adopting the good people who used to work at BA and their mess. I hope they took notes from their example and keep supporting these amazing chefs.
I would love to try this with a raspberry coulis between the two layers to make them extra festive looking
That sounds much less tacky than my idea of red sugar between the layers!
I love that TH-cam recommends me anything with Claire in it! I need more of her in my life!
I love being able to see her home kitchen. It gives me such Type-A, organized, everything-has-its-place vibes
Made these exactly as directed and they turned out perfect - a big hit with the family.
I WOULD DIE FOR CLAIRE SAFFITZ FROM HER HOME KITCHEN
I love that Claire is doing videos again! I love you Claire and i miss you! So grateful for Claire!
"This is a tool for chocolate work....um,, I don't know why I bought it., I don't really do chocolate work." Claire really did have war flashbacks to tempering chocolate for a second
One of my girlfriends bought me her beautiful book for Christmas and I’m going to make these first for gifts then the blood orange olive oil cake for Christmas Day. So proud of you Miss Claire!!
4:40 wow, she is SO talented. It’s such a JOY!! to see her back, doing what she wants. LOVE! I’ve gotta get her book 🤗🤗🤗
I’ve already made these and yet I’m still watching this just to get some Claire content
May I ask if they are soft or crunchy cookies? They are beautiful and I love pistachios. Thank you.
They’re wonderful cookies & crunchy. They really decorate a cookie tray.I made some pink and chocolate strip cookies and white pecan balls once with these as box gifts. So pretty.
@@annabella7285 oOH imagine if they were soft, a little raw and chewy like a choc chip cookie😋 I love pistachios
Claire Saffitz x Dessert Person is her personal channel in case you don't know. ;)
My Queen. My heart. My Claire.
My family and I make chocolate pistachio pinwheels every year for Christmas, can't wait to try this recipe!
I Just got a serious warning about behavior at work becuase i was taking a break, and saw this video and started screaming. I would die for Claire from Her Home Kitchen.
that's so funny!
#IWDFCFHHK
If you still don't know. Claire have her own youtube channel noww.
😹😹Lol hey I’m lisa.. cool comment... do you wanna be friends?
My daughter gifted your cookbook and I have made this recipe every weekend since. Every who tries them says the best cookie they ever had. Amazing recipe! Eventually I will make something else from you book but no one is close to tiring of these particular cookie.
Love the tip to rotate the dough log while slicing -- thanks, Claire!!
I can't explain why I love her so much but I have JENNAMARBLES levels of love for clair
Nice to see Claire again. Even if it's at NYT.
At least it's NYT Cooking - the only acceptable section that's left.
I would die for Claire from Claire's home kitchen
Does anybody else wanna click on bon appetit videos when you see Claire but don't and it's so hard
I've been boycotting BA (and CN) completely since Sohla exposed their racism and sexism, even their website which has some good general cooking info. BA videos got me through the first phase of lockdown and I'm sad that all those test kitchen friends won't be together in the same way again...on top of all the racism/sexism. I love how those who left are flourishing in new places!!
@@irenel1119 they hired on all new POC and something about that doesn’t sit well with me. The oddest thing to me is that the few that stayed don’t surprise me. Not that they’re bad people, just I’m not shocked and I’m a little disappointed.
@@JCasR3 If you look at the new BA videos you will find out that people who stayed like Brad and Andy have been integral in helping to assemble the new team - so they have been part of the solution. So good on them. I think people like Claire, Molly and Carla will be disappointed they bailed so quick.
@@EchoBravo370 . are you joking? Zero regrets. Sohla exposed how Chris was actually problematic. I heard about Brad too. As for Andy... IDK... I think, like the other two, he chose to keep his position & money; unlike our queens Carla, Claire, Molly, who left in solidarity with Sohla, Rick, Gaby, & Priya! +the many POC staff like Jesse & Ryan
We love you Claire! A year without your test kitchen vids in my feed has been brutal! So glad to see you online again!
We love you claire and we will support you wherever you choose to work
Claire I just got your book today! It’s one of the best books I’ve ever found..and I collect cookbooks! I can’t wait to start baking tomorrow..Thanks again! 😷💕👍🏻
Claire: “I dont like painstaking decorations”
Also Claire: “remove the skins of the pistachios”
Later Claire: No need to remove the skins of the pistachios. {Maybe edit that in to the beginning part.}
These look wonderful! I may just have to try my hand at them. As usual, Claire’s a goddess providing us with joy. Thank goodness for her.
I would die for Claire from Her Home Kitchen!
Seeing Claire on her videos has made me produce so much serotonin my brain can’t take it!!!
Oh wow
Really?😂
Getting more Claire and Sohla content is what my soul needed
I made these and they are absolutely delicious. I couldn't resist drizzling a bit of melted dark chocolate on them too.
That dough squaring trick is genius.
Dude, same!!
Claire does an excellent job at breaking down the process so even the most inexperienced baker can achieve good results. I bought her cookbook and it’s beautiful but some of the desserts seem too complex. Seeing her do the process step-by-step is a game changer!
Im glad I rewatched this because visually it helps so much seeing how she does her recipes. Im excited to bake these today!!!
I see Claire. I click. I like. I leave and come back when I have time to watch.
Just made this vegan with vegan butter and egg replacer- amazing!
hii! what did you use as egg replacer?
I saw someone post your book on market place and I jumped at it, as I have watched your videos and new it was a find. I must say I have never tried this many recipes from a recipe book. you are amazing 👏 you have so much passion and your food tastes incredible. I tried this recipe today and it was devine.
Great tip to roll as you cut. I've made many squashed pinwheels.
I didn't realize how much I fully missed watching Claire bake
Thanks claire for the content. Just so you know, please don't be pressured on regular uploads. People will still give love all the same. 😊
Cheers!
I see Claire, I click, I watch, I like. THANK YOU!
I missed her so much !!!! ❤️❤️❤️
Omg. I can't tell you how much I've missed Claire!
love you Claire! hope you're been safe through the pandemic
Claire: Chocolate work? I don't know her. *nods head with smirk*
I needed this today! Not the recipe but Claire.
I made these and they are delicious! My grocery order came with roasted salted pistachios with the shell ON not the ones I ordered I’d like Claire used so had to removes shells to proceed with the recipe. The dough came together very easily. Used vanilla extract instead of almond. Her tip of folding the parchment paper up around the edges worked great to have an even, smooth almond dough slab. My cookies started browning too quickly so had to turn the oven down a bit. Crunchy with light pistachio flavor - Demerara sugar adds nice added sweet crunch. 💚
Claire, in her home kitchen, on a new channel: "I don't know why I bought it, I don't really do chocolate work."
Chris, from across NYC: 'There's a disturbance in the force.'
Lol hey I’m lisa.. cool comment... do you wanna be friends?
In one of Chris' new videos on BA he said he has moved to Philadelphia.
It's still tough knowing that Chris was actually a snake.... #&@* BA.
love seeing Claire do more videos. especially for the heavy baking season of winter
These look amazing, it would look even more awesome if you added coco powder to the light dough and made chocolate pistachio spiral cookies!! 😁🤗💝
We missed you Claire !I want your book for Christmas !
I miss this kitchen I’ve never been to so much
“I don’t want a recipe I have to sit there and painstakingly decorate..”
visions of Claire painstakingly measuring and decorating and constructing gourmet versions of junk food dance through my head.
I see Claire, I click! And totally making these for the holiday cookie box my stress baking will incur
so good to have claire back
I just bought her book on Amazon. It is less than $16 y'all 🥰. I am so excited to get started.
I came for Claire but I keep coming back for the cookies... I’ve made these cookies 4 times in the last month they are SO good
Oh .... got my cup of tea, Claire making biscuits, made my night 💖💖💖💖🙏🏼👍🏻🌟🤩
She is such a perfectionist. I wouldn't care that much if my edges weren't all that straight. We also agree on cookies I like eating them but I don't like making them.
I really miss your how to videos from the test kitchen Claire. Look forward to your next chapter♡.
i would die for claire saffitz from her home kitchen
Pistachios and almond flour = love at first bite
Claire is the jam in my jelly roll. So happy😊
I made these and they turned out great! Perfect for people who don’t want a really sweet cookie.
These look amazing and I was so excited to see Claire on this channel!
She has her own channel actually!
@@hyrunnisa997 YES! I subscribed to that SO fast. I already love it.
These look like they are soft cookies, which I prefer. Very good instructions.
I never recreate any of these recipes but I still constant watch baking/cooking videos
Great tip on getting even edges! ❤️ Claire anywhere she cooks.
Nice to see Claire cooking/baking again!
I’ve been dying to see Claire again since I dropped BonA.
Love Claire and her willingness to share not just her recipes but also the techniques that make them successful. She's such a wonderful baker and chef. Love watching her and love her recipes.
I would die for Claire from the home kitchen
Good to see you! I will have to try the cookies. Love pistachios!
you're a culinary genius Claire . PERFECTION
I love this, love a cookie that doesnt take a ton of decorations
Cried while watching this bc I've missed Claire Saffitz so much. Year's ending on a high note.
I'm sooo glad that Claire is everywhere!!! Please be my BFF!!!
so glad to see claire back!!
I agree on the butter and sugar thing!
Just made the pinwheels with Claire's video help. Unfortunately forgot to press the roll into the Demerara sugar, but they're still very good. I have to admit that we were worried that the pistachios wouldn't be green enough, so used a teeny drop of green food coloring. They turned out really pretty. Thanks Claire, I really missed seeing you also. We should all have her personality.
Man there're so many good and surprising cooking videos coming out today
I love it when we all get bonus Claire.
Claire, we missed seeing you, glad you are back
Nice to see you again, Claire!
It's so nice to watch Claire again!
Love them! Made them DF and GF-subbed Miyokos butter for butter, and a 2 part cassava & 1 part corn flour substitute for wheat flour.
“I don’t know why I bought it, I don’t even do a lot of chocolate work” SO RELATABLE