Honey Walnut Pastries Recipes

HONEY WALNUT DELIGHTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

MUCENICI- A TRADITIONAL ROMANIAN HONEY AND WALNUTS PASTRY

Steps:

• Make the dough:
• In a small bowl, dissolve the yeast in half of the amount of milk we need for the recipe. Add a teaspoon of sugar to the mixture. The milk has to be lukewarm, not hot.
• Set aside and let it rise for 15 minutes.
• In a KitchenAid mixer bowl, place the sifted flour.
• Start mixing the flour at low speed, using a spiral dough hook attachment. One by one, add the yeast mixture, eggs, melted butter, the rest of sugar, lemon and orange zest, vanilla, and a pinch of salt.
• Slowly add the lukewarm milk and keep kneading until you form a dough.
• Let the machine knead the dough for about 7 to 10 minutes until you obtain a smooth, elastic dough that doesn't stick to the bowl or your hands.
• Place the dough in an oiled bowl and let it rise for an hour or until it doubles in volume.
• Make the filling:
• While the dough is rising, make the filling. In a medium bowl, place the ground walnuts and powder sugar. Stir to combine.
• Add the milk slowly to form a thick mixture.
• When the dough has risen, place it on a working table and flatten it slightly.
• Cut the dough into 15-20 equal pieces. You can cut it into 8-10 pieces for bigger size pastries.
• Shape every piece into a ball and, if necessary, weigh them to make sure they are the same size.
• Place them on the table and cover them with plastic wrap so they don't dry out.
• Take one ball, shape it into a roll, flatten it with your hands and stretch it with a roller pin. It should be about 10 inches long and 2-3 inches wide.
• Add the walnut paste at the edge of the dough on an even layer, and roll it gently to form a roll.
• Bring the ends of the roll together and form a ring. Twist the ring in the middle to create an eight (8).
• Place the pastry on a parchment paper-lined baking tray.
• Continue to shape the rest of the dough. Let the pastries rise again on the tray for about 20-30 minutes.
• After the dough has risen, brush them with the beaten egg.
• Bake them 20 minutes at 350F.
• Remove them from the oven and place them on a cooling rack.
• Prepare the syrup:
• Meanwhile, prepare the syrup by placing the water in a saucepan with the sugar, orange, lemon zest, and vanilla pod. Bring to a boil and simmer the syrup for about 5 minutes.
• Remove the syrup from the stove, strain it and place it into a clean bowl.
• Soak each pastry in the hot syrup for 10 seconds on each side, remove and place them back on the cooling rack.
• Glazing the pastry:
• Place the honey in the microwave for 10 seconds to make it more fluid.
• Brush each pastry on the surface with honey and dip them in the ground walnuts.
• Serve.

HONEYED WALNUTS

Steps:

• Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.

HONEY-NUT SWIRLS

Steps:

• On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

HONEY ROASTED WALNUTS

Steps:

• Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
• Stir once then cook 3 minutes till sugar dissolved.
• Add walnuts, stir to coat.
• Simmer 5 - 7 minutes or until syrup is lightly browned.
• Drain through a coarse sieve, discard cinnamon stick.
• Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
• Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
• Remove from oven, cool on wire rack.
• Nuts will crisp as they cool.

HONEY-WALNUT BRIE BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
• Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
• Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
• Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
• Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

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.

HONEY-WALNUT PASTRIES

Steps:

• Preheat oven to 300°. Lightly butter the bottom of an 8 x 8 x 2-inch baking pan. In a medium bowl, mix walnuts, sugar and cinnamon set aside.Cut pastry leaves into four pieces, each about 8 1/2 x 7 1/2 inches. Cover with plastic wrap or waxed paper to prevent drying out. Carefully fit one pastry leaf into the pan lightly brush with butter. Repeat until ten leaves have been stacked crisscrossing the rectangular leaves to fill the pan evenly. Spread with a rounded 1/2 cup of the walnut mixture.Layer eight more leaves, lightly brushing each with butter. Spread with a rounded 1/2 cup walnut mixture. Repeat twice. Layer the remaining leaves on top, lightly brushing each with butter. Brush top with butter. Trim edges if necessary. With a sharp knife, cut halfway through layers, making three lengthwise cuts to form four even strips. Cut diagonally to make about 12 diamonds Bake for 1 1/4 hours or until light golden brown.Meanwhile, in a small saucepan, combine sugar, water and lemon juice. Stirring occasionally over medium-high heat, cook for 12 to 15 minutes or until syrupy remove from heat. Stir in honey until well blended. Pour over hot pastry. Cool to room temperature. Cover lightly and let stand at room temperature at least 12 hours to mellow. Finish cutting through layers to bottom. Store tightly covered in a cool place.