AUTHENTIC HUNGARIAN WALNUT ROLLS
These traditional Hungarian Walnut Rolls have a sweet, nutty filling inside a flakey, rich pastry! While they are traditionally made at Christmastime, they are outstanding any time of year!
Provided by Lindsey
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
- If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
- Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
- Sift flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
- Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
- Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
- Place a dollop of filling in one corner of each square. I used ½ teaspoon.
- Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
- Repeat with all remaining squares.
- Sprinkle the middles of the Rolls with just a touch of granulated sugar.
- Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
- Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
- For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.
Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 41 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
WALNUT PASTRY ROLLS
These are really tasty served warm with a little bit of butter spread on top, and they reheat well. The rolls are great plain or frosted for some extra sweetness. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 4 rolls (15 slices each).
Number Of Ingredients 12
Steps:
- In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling at least 2 hours. , For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15x11-in. rectangle. Spread walnut filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Brush 2 tablespoons milk over tops and sides of rolls. Bake 20-25 minutes or until golden brown. Cool on wire racks., Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
PURA (NUT PASTRIES)
These take a little while to assemble but aren't difficult to make. Submitted for ZWT 9 Greece. From the Women's Day Encyclopedia of Cookery
Provided by momaphet
Categories Dessert
Time 1h15m
Yield 40 pastries
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix together all ingredients except phyllo and butter.
- Brush half of a sheet of phyllo with meted butter fold other half over and brush with butter so that you have a piece of phyllo 7 1/2 x 12 inches. Sprinkle with 1 TBL of nut mixture. Beginning at one end roll phyllo as you would a jelly roll. Cut into halves making 2 rolls approximately 3 1/4 inches in length.
- Place on a greased cookie sheet (or on parchment) with smooth side of pastry up and brush with melted butter.
- Bake for 20 minutes or until golden brown. While hot dip into warm Cinnamon-Honey Syrup and drain. (Don't burn your fingers!).
- Cinnamon-Honey Syrup.
- Mix all ingredients together and simmer for 30 minutes. Cook only until light brown.
Nutrition Facts : Calories 120, Fat 7.5, SaturatedFat 3.3, Cholesterol 12.2, Sodium 92.5, Carbohydrate 12.5, Fiber 0.5, Sugar 7, Protein 1.4
SAVORY PALMIERS
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
GREAT GRANDMA JOHNS' PASTIES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Provided by JJohns
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g
SKORTHóZOUMI (GREEK GARLIC SOUP)
This is a spicy garlic soup from Greece which typically is made during the winter months. Submitted for ZWT 6. If you don't care for too much garlic, only use 2 cloves :)
Provided by Mia in Germany
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
- Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
- Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
- Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
- Remove the soup from the stove.
- Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
- Slowly pour the egg mixture into the soup, stirring constantly.
- Add salt to taste and serve with arugula and crisp bread.
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