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This Persian Cream Cheese Log is a delightful combination of creamy, tangy, and sweet flavors. The cream cheese base is softened and infused with lemon zest, salt, and pepper, creating a smooth and balanced taste. The logs are then coated with a vibrant mix of chopped pistachio nuts and dried cranberries, adding texture and a pop of color. A drizzle of date syrup enhances the sweetness, while edible flowers and microgreens provide an elegant garnish....
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Place cream cheese into a mixing bowl. Soften with the back of a spoon.
Add lemon zest, salt, and pepper. Whisk until well combined.
Scoop the cream cheese mixture into silicone moulds and ensure to fill the moulds with no gaps.
Smoothen the top, then scrape any excess cream cheese with a palette knife.
Freeze for 2 hours or until set.
Remove the logs from the moulds and set aside to thaw slightly.
Mix the chopped pistachio nuts and dried cranberries together.
Roll the logs into the nut and cranberry mixture to coat, leaving the sides clean to show the cream cheese.
Drizzle the logs with date syrup.
Garnish with edible flowers and microgreens, then serve with pretzels or biscuits.
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Use silicone moulds for easy removal of the cream cheese logs.
Ensure the cream cheese is softened before mixing to achieve a smooth texture.
Chop the pistachio nuts and dried cranberries finely for better coating.
Freeze the logs for at least 2 hours to ensure they set properly.
Can I use a different type of nut?
Yes, you can substitute pistachio nuts with almonds, walnuts, or pecans for a different flavor and texture.
How long can I store the cream cheese logs?
You can store the logs in the freezer for up to 3 days. Thaw slightly before serving.
Can I skip the date syrup?
Yes, but the date syrup adds a unique sweetness that complements the tangy cream cheese.
What can I serve alongside the logs?
Pretzels, biscuits, or crackers work well as accompaniments for the cream cheese logs.
Can I make this recipe ahead of time?
Yes, you can prepare the logs in advance and freeze them. Coat and garnish just before serving.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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