Lemon Glazed Pistachio Coffee Cake
Ingredients:
- 1 cup natural Nichols Farms Pistachios
- 1 package (16 oz.) Hot roll mix
- 2 tablespoons grated lemon peel
- 2 tablespoons melted margarine or butter
- 1/3 cup packed light brown sugar
Directions:
Finely chop 1 cup pistachios. Set aside ½ cup for glaze. Prepare hot roll mix dough as package directs, adding lemon peel to flour and yeast mixture. Shape dough into ball then knead for 2 minutes. Set aside.
Prepare glaze (directions follow), and then divide glaze evenly in 2 greased 9-inch cake pans. Roll or pat out dough on lightly floured surface to 16X 8 inch rectangle.
Spread with melted butter and sprinkle with brown sugar and ½ cup pistachios. Roll up, starting from long edge. Cut rolled dough into 16 slices. Place slices cut-side up in pans. Let rise in warm place for 30 minutes. Bake at 375º for 25 to 30 minutes or until done. Immediately invert from pans onto plates.
Glaze:
- ¼ cup butter or margarine
- 1/3 cup dark corn syrup
- 1/3 cup lemon juice
- 1/3 cup light brown sugar
- ½ cup chopped Nichols Farms Pistachios
Directions:
Heat ingredients together in saucepan stirring until butter is melted and glaze is smooth and blended.