Walnut Pastry Dough Recipes

WALNUT PASTRY ROLLS

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.

WALNUT PIE CRUST

Steps:

• In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

WALNUT ROLL PASTRY

Steps:

• Dough Mixing and First Rise
• Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
• Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
• In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
• Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
• Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
• FIlling Prep
• While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
• Melt the butter in a glass bowl on low power in the microwave.
• Pastry Shaping
• Prep a baking sheet with parchment paper.
• When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
• Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
• Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
• Spread all the nut mixture on the butter as evenly as possible.
• Roll the dough toward the bare strip and rest it briefly on the seam.
• Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
• Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
• Baking
• Preheat your oven to 350°F for about 15 minutes.
• Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
• Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
• Let the walnut roll cool on a rack at least 20 minutes before serving.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

WALNUT PASTRY DOUGH

Steps:

• Cut butter into pieces and soften to cool room temperature. In a food processor pulse walnuts until finely ground. Add confectioners' sugar, flour, and salt and pulse until combined. Transfer mixture to a large bowl and add butter.
• With your fingertips or a pastry blender blend together flour mixture and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir together yolk and ice water and add to mixture. With a fork toss mixture until liquid is incorporated. Gently form mixture into a ball and on a lightly floured surface smear dough in 3 or 4 forward motions with heel of hand to help distribute fat and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour, or until firm but not hard. (Dough may be covered and chilled 1 day ahead or frozen 1 month.)

WALNUT BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

CZECH WALNUT PASTRIES RECIPE - (3.9/5)

Steps:

• Dough: In a large bowl, combine cream cheese, butter, and vanilla. Mix until combined. Using pastry blender or 2 knives, cut in flour 1 cup at a time. I used my mixer. When thoroughly mixed, form into a ball and refrigerate covered for several hours or overnight. Filling: Stir all filling ingredients together. Set aside. Divide dough into thirds. Sprinkle flat surface with confectioners sugar. Roll out 1/3 of dough. Keep remaining refrigerated. Don't be afraid to use lots of confectioners sugar, this keeps it from sticking. Roll into a 12 inch square. Work fast as it softens quickly. Spread 1 1/2 cups filling evenly over dough all the way to the outside edges. Cut in 2 inch squares. Roll up. Place seam side down on parchment covered cookie sheet. Bake in a preheated 350 oven for 25-30 minutes. Somewhat browned on the bottom, but not on top. Repeat with remaining dough. When done, move to wire racks over sheets of waxed paper. Sprinkle with confectioners sugar. Repeat with remaining dough and filling. **Keeps for 2 weeks in airtight container. **Can be frozen for 2 months

RASPBERRY TART WITH WALNUT PASTRY

Steps:

• For Pastry.
• Butter 10 or 11-inch tart pan with removable bottom.
• Cream 1/2 cup butter and sugar in large bowl.
• Mix in walnuts.
• Blend in egg and almond extract.
• Stir in flour until completely incorporated.
• Press dough onto sides and bottom of tart pan.
• Refrigerate 30 minutes.
• Preheat oven to 350 degrees.
• Bake shell until golden brown, 15 to 20 minutes.
• Cool tart crust to room temperature.
• For Vanilla Custard.
• Beat yolks, sugar,cornstarch, and vanilla in medium bowl until pale and thick.
• Heat milk in heavy medium saucepan.
• Beat milk into yolk mixture until smooth.
• Return mixture to saucepan and whisk over medium heat until very thick, about 5 minutes.
• Return mixture to bowl and beat until cool.
• Beat in butter 1 tablespoon at a time.
• Refrigerate until chilled.
• To Assemble.
• Spread custard evenly over bottom of tart crust.
• Starting from outside edge, arrange berries in concentric circles over custard, placing berries as close together as possible.
• Refrigerate 30 minutes.
• Melt red current jelly in heavy small saucepan over low heat, stirring occasionally.
• Brush gently over berries, covering completely.
• Refrigerate for at least 2 hours.
• Serve tart with whipped cream.