Fruit And Nut Pastries Recipes

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

FRUIT AND NUT PASTRIES

Steps:

• Sift flour, cinnamon, baking powder, and salt into a bowl. Cut the butter into the mixture until mixture looks like breadcrumbs. Stir in the sugar. Make a well in the dry ingredients.
• Beat the egg and milk together and pour into the well. Mix until a soft dough consistency.
• Divide the dough into two pieces and wrap with plastic wrap. Chill for 30 minutes.
• Meanwhile, mix the honey and coffee in a mixing bowl. Add the candied peel, walnuts and nutmeg. Stir well, cover and leave for 30 minutes.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll one portion of dough on a lightly floured surface to a thickness of 1/8 inch. Using a 4 inch pastry cutter, stamp out rounds.
• Place a heaped teaspoon of filling on one side of each round. Brush the edges with milk, then fold over and press together to seal.
• Repeat with second piece of pastry until all the filling has been used.
• Place the pastries on lightly greased baking sheets, brush lightly across the top of each pastry with a little milk and sprinkle the powdered sugar across each piece.
• Make a steam hole in the center of each pastry with a skewer.
• Bake for 35 minutes or until slightly puffy and lightly browned.
• Cool on a wire rack.

FRUIT AND NUT ROLL

Steps:

• In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
• Create a well in the center, add the egg yolks and stir to form a paste.
• Stir in the salt, cinnamon and water and form into a ball.
• Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
• On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
• Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
• Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
• Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!

DRIED FRUIT AND NUT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
• In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
• When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
• To serve, cut into thin slices with a sharp heavy knife.