How To make Apple and Nut Pockets
1 x -Dottie Cross TMPJ72B 1/4 ts Baking soda
1 x -DOUGH: 1 x -FILLING:
8 tb Unsalted butter; softened 2/3 c Apple butter
1 1/4 c Sugar 1 tb Lemon juice
1 ea Large egg 1 x Grated zest of 1 lemon
1 1/2 ts Vanilla extract 1/4 c Finely chopped walnuts
2 1/2 c Sifted all-purpose flour 1 x Confectioners' sugar
1/2 ts Salt 1 x -for dusting
To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C -----
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Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Puff Pastry Cinnamon & Nut Roll | Middle Eastern #cinnamonnutroll #sweetpastry #puffpastry
The combination of sweet cinnamon, walnuts, and pistachios make it an indulgent treat that can be enjoyed any time or served to guests.
This is a middle eastern inspired recipe, made with puff pastry sheets. Since it requires using ready made pastry and making a simple filling, this really is easy to put together.
INGREDIENTS
1 sheet, thawed puff pastry (approx 8oz)
60g / ½ cup crushed walnuts
60g / ½ cup crushed pistachios
50g / ¼ cup brown sugar
¼ teaspoon cinnamon
1 egg, beaten
DIRECTIONS
1. Preheat the oven to 375° fahrenheit (190° celsius), cover your baking sheet with parchment paper.
2. Crush the walnuts and the pistachios.
3. In a bowl, mix together the crushed nuts, adding the cinnamon and sugar. Mix well.
4. Unfold the thawed pastry (if it seems too sticky, return to the freezer for 5 minutes)
5. Roll out onto a floured surface. Continue to roll evenly until the pastry is between ¼”-⅛” in thickness.
6. Leaving an inch rim, cover the pastry surface with the nut mixture.
7. Taking the bottom corners of the pastry, begin to roll it upwards.
8. Once you have a pastry roll, gently flatten the top, and make cuts along the length (this will help the heat escape during baking)
9. Transfer on to the prepared baking sheet.
10. Glaze the pastry top with the beaten egg.
11. Bake for approximately 45-50 minutes (varies slightly from oven to oven)
12. Allow it to cool on a rack before cutting.
Thank you for watching.
Don’t forget to LIKE, leave a COMMENT, and SUBSCRIBE! Feel free to SHARE this video.
How To Make Walnut Strudel With Raisins and Sour Cream | Clinton Kelly
Watch Clinton Kelly make an apple strudel that uses a key store-bought ingredient to keep things nice and easy.
Recipe Showing |Apple Raisin Walnut | With Silicone Muffin Pan
Buy the KD Silicone Muffin Pan:
Recipe for,,,Apple Raisin Walnut,Gluten-Free Muffins,
How To Make Apple And Walnut Salad
Hi guys
Salads are a part of every healthy diet. Some are filled with veggies, some with nuts and some with fruits. Today, we're going to make what is called the Waldorf Salad. Its extremely healthy and satiating, ideal for quick dinner or even a snack on the go. Greek yoghurt is a good source of protein, calcium, iodine, and potassium. Apple is a good source of vitamins & minerals while Iceberg lettuce are low in calories. It has the juicy goodness of fruits, the crunchy texture of the veggies, and add some nuts to it, and your new age health meal is ready. So lets begin!
#waldorfsalad #easysaladrecipes #mrsglobaldesi