Pistachio Fried In A Flaky Crust - 18th Century Fritter

Michael Dragoo is back at it! Today he's helping us make an extremely easy and very delicious Pistachio Turnover -- or "Fritter," as it was called in the 18th Century. The recipe comes from Hannah Glasse's 1800 Cookbook, "The Complete Confectioner."

Helpful suggestion: most commercial pistachios are heavily salted. Soaking them in water for 15 minutes prior to mashing or grinding them will diminish some of that saltiness.

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