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 -----
How To make Apple and Nut Pockets's Videos
Candied Walnut-Brie Pockets
If you like Brie en Croute at the holidays, you'll love our recipe for Candied Walnut-Brie Pockets - all year 'round. Visit puffpastry.com or holidaykitchen.tv for more delicious video recipes.
Ingredients:
1 17.3 oz package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
1/3 cup walnuts, finely chopped
1/4 cup brown sugar
1 tbsp fresh rosemary leaves, minced
2 oz camembert cheese, cut into 32 (1/2-inch) cubes
flour for rolling
Thaw: 40 minutes
Prep: 30 minutes
Bake: 15 minutes
Cool: 10 minutes
Makes: 32 pieces
Instructions:
1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove both sheets from the box. Let them thaw on the counter for 40 minutes - or overnight in the fridge.
2. Preheat the oven to 400°F.
3. Combine the walnuts and rosemary with the brown sugar in a small bowl.
4. Lightly flour your surface and unfold the first pastry sheet. Roll it into a 12-inch square. Cut it into 16 3-inch squares. Repeat this process with the remaining pastry sheet, making 32 squares in all.
5. Spoon about 1 teaspoon of the walnut mixture into the center of each pastry square. Top each with a cube of camembert.
6. Brush the edges of the pastry squares with water and fold the corners to the center over the filling. Twist tightly to seal, fanning out the corners.
7. Place the filled pastries into 32 (inch and a half) mini muffin cups. Bake them for about 15 minutes or until the pastries are golden brown.
8. Let the pastries cool in the pans on wire racks for 10 minutes.
Koo: Walnut, Apple and Pear upside down tart
Viewers sent in their favourite KOO recipes and chef Moira has chosen one recipe to cook today
- Walnut, Apple and Pear upside down tart
Apple Walnut Sliders: Dormet Dining Lite
Dormet Dining is brought to you by Team TVS, Trucchi's Supermarkets, Sodexo, and Delicious Living Nutrition Inc.
Team TVS / TVSBSC
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.
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.
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Cherry Nut Cake Recipe: The Chef's Pantry with Anna Rossi
We are joined by Amy Traverso Food Editor for 'Yankee Magazine' and co-host of 'Weekends with Yankee' on WGBH. We are making her Cherry Nut Cake with a Whisky Cocktail- a treat she serves every year on Christmas morning. #TheChefsPantry
BAKE WITH US:
Mom’s Cherry Nut Cake
Recipe by Amy Traverso
Total time: 70 minutes
Hands-on time: 20 minutes
Makes: 8 to 10 servings
Ingredients:
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
8 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained
2/3 cup chopped walnuts
Garnish: Powdered sugar
Method:
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.
In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.
Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.