Traditional recipes

Puff pastry with walnuts and apricot jam

Puff pastry with walnuts and apricot jam

A sweet easy to prepare but tasty!

  • a sheet of commercial puff pastry dough (400gr)
  • a jar of apricot jam (350-400gr)
  • 3-4 tablespoons ground walnuts
  • a teaspoon of cinnamon
  • raisins (optional)
  • 1 or

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Puff pastry with walnuts and apricot jam:

Thaw the dough at room temperature until it is flexible enough to shape it. Spread the dough.

Mix the jam with walnuts and cinnamon (and the raisins if desired). Spread the filling in the middle of the sheet. Cut the outer edges into equal strips. Then fold them one by one above the filling. After we finish, move the dough in the baking tray, grease the sheet with a beaten egg and bake at 180 degrees for about 30 minutes (until nicely browned).

Warm powder with powdered sugar. Enjoy!

Tips sites

1

Be careful when you put the dough in the tray not to break. To prevent this you can spread the sheet directly on a baking paper and then move it to the tray with the paper.


Rose from leavened dough with walnuts and apricot jam

I could say it's a different kind of cake, this one Rose from leavened dough with walnuts and apricot jam.

The recipe is for two roses.

  • It took:
  • 2 medium eggs
  • 50 ml milk
  • 4 tablespoons oil
  • 1 pinch of salt
  • 4 tablespoons apricot jam
  • 100 gr butter
  • 100 gr chopped walnuts
  • 6 tablespoons sugar
  • 500 gr flour
  • 25 gr fresh yeast
  • Syrup from:
  • 1 tablespoon sugar
  • 2 teaspoons rum essence
  • 150 ml water

[preparation title = & # 8221Preparation & # 8221]

We prepare the dough for the Rose from leavened dough with walnut and apricot jam

I warmed the milk, and crushed the yeast in a bowl and rubbed it with a spoonful of sugar until it liquefied.
I put warm milk and a little flour on it to make a creamy dough. I covered the bowl and let it rise for about 10 minutes until it doubled in volume.
When the yeast is fresh and good, the mayo grows very quickly. I use fresh yeast & # 8222BUDAFOK & # 8221, those yellow packets of 50 gr each.
When the mayonnaise grew, I added the two, salt, and 2 tablespoons of oil and mixed with the mixer until well blended, then I added the rest of the flour. I took out the mixer and kneaded the dough on the table, and when the dough was hard enough, I dripped the rest of the oil and kneaded. The dough comes out fluffy like cake. I let the dough rise for 15 minutes.

In the meantime, I prepared the composition for the anointing. I rubbed the butter with the rest of the sugar (I ground the sugar), then I mixed it with the apricot jam. I ground the walnut, but not too finely.

Assembly and baking Rose made of leavened dough with walnuts and apricot jam

When the dough has risen, divide it in two, spread the first part on the work table in a rectangular sheet as thick as a finger, grease it with half of the composition with butter and jam and sprinkle it with half of the ground walnut. Roll the sheet, press it to adhere well to the walnut and cut it with a long knife, then the two resulting strips are intertwined, aiming to see the walnut sheets beautifully. One end remains uncut.
Grease a detachable cake tin with a little butter or oil and place the braid in the pan, rolling from the middle to the outside.

The uncut end is placed in the middle. It is also left to rise in the form of a cake.
I left it for another 10 minutes, after which it is baked for 15 minutes at 180 degrees. Meanwhile, boil the syrup, and when the 15 minutes have expired, pour the syrup over the dough and put it back in the oven for another 10 minutes.


Molded cake with jam and walnuts

Put this cake poured with jam and walnuts in your notebook with cake recipes. It will be useful when you want one simple cake and fast.


What ingredients do we use for the puff pastry and mousse appetizer recipe?

  • -a package of puff pastry
  • -an egg for greasing
  • -shrimp
  • -a little oil and butter
  • For ricotta mousse with green onions.
  • -250 gr ricotta
  • -2 tablespoons finely chopped green onions
  • -parsley
  • -salt
  • -pepper
  • -3 tablespoons sour cream
  • -4 tablespoons grated cheese
  • For ricotta mousse with pistachio and tuna.
  • -250 gr ricotta
  • -3 tablespoons sour cream
  • -60 gr pistachio
  • -salt
  • -2 tablespoons milk
  • -a tuna box

Snails with walnut Venetian recipe

Snails with walnut recipe venese from Nussschnecken. These snails with walnuts and butter are made with a leavened dough dough, similar to croissant. The walnut filling is generous and sweet and the icing is sour (apricot jam). It's like syrup.

Every time I pass through Vienna I stop at a pastry shop to buy these walnut snails (Nuss-Schnecken). They are great! The dough of these walnut spirals is a combination of puff pastry with leavened dough but not as complicated to make as for croissants. They are tender and fluffy at the same time and have a buttery flour aroma. Let's not forget that the croissant or chocolate bread dough has its origins in Vienna & # 8211 that's why it's called & # 8222viennoiseries & # 8221. You can find the classic puff pastry recipe here.

Austrians use hazelnuts for stuffing, which I especially like. In Romania, walnuts are more popular than hazelnuts, but, as in Isler, I recommend you put at least a handful of lightly fried hazelnuts in the filling. It's completely different.

Photo source & # 8211 Cafe Schmideler. Viennese walnut snails are large (like a saucer) and shiny, glazed with a thin layer of fine apricot jam. In addition to the pleasant taste, this jam glaze also gives them a beautiful shine and protects them against drying. In some variants, the snails are additionally glazed with white icing sugar powder rubbed with water or lemon juice and are decorated with almond flakes.

The dough is packed with butter and can be filled with cottage cheese, almonds, raisins or poppy seeds. From the same dough I made some special cheeses & # 8211 Topfen-Golatschen & # 8211 recipe here.

From the ingredients below I got 20 snails with small walnuts (diameter 8-9 cm) or 12 pieces of snails with large walnuts (16-18 cm). I was inspired by this recipe found on an Austrian culinary site, but putting only half of the amount of butter mentioned.


Apricot strudel and homemade puff pastry

If it's still ripe apricot season, we took advantage of their aroma and color in a delicious apricot strudel and homemade puff pastry.

Sweet and sour, as I like it, with many apricots that have kept their color beautiful, it invites you to enjoy it quickly.

The next one will be with cherries, as soon as possible, because they come out so good with homemade dough.

I also presented on the blog homemade puff pastry recipes, but as I like to juggle the ingredients, this is slightly different.

I really like homemade doughs like this tart dough, or dough for sheets on the back of the tray.

Satisfaction is maximum when everything is prepared at home, and the taste is right!


Puff pastry with walnuts and apricot jam






This puff pastry stuffed it's done quickly (it's for those in time crisis) and I guarantee it's very good.
For four rolls I needed the following ingredients:

a packet of puff pastry dough (800gr)
walnut filling
150gr ground walnuts
50gr chocolate
25g butter (margarine)
rum essence

filled with jam
apricot jam (or whatever you want) 5 lg
2 lg breadcrumbs (use it only if the jam is thinner)

Method of preparation

Thaw the dough and cut it (using a knife heated on a flame) into 8 equal strips. On two of them I spread the jam composition and on the other two the walnut one that I prepared like this: I melted the chocolate in the microwave. then I added the butter and then I poured it over the walnut, mixing it well and flavoring it with rum essence.
Grease the edge of the strips on which I put the composition with a little beaten egg white, place the second strip that I cut from place to place and press the edges with a fork. Grease with beaten egg yolk and bake over high heat. until it browns nicely. If you are fasting then give up the egg. Possibly grease with a concentrated sugar syrup or a little honey. Or you can leave it so simple.
Various fillings can be used according to preference.

Those who prepare it for fasting no longer grease it with egg on top, and when replacing the walnut filling, they replace the butter with margarine.


Puff pastry with different fillings

iroxanaoana I'm glad that the recipe was to your liking. I will also take into account the mentions made by you. Probably on the first round you should have left them for an extra 5-7 minutes to cook better.
Many kisses
Lory

• 19.06.2010 13:48:18

The recipe is really easy and the result is delicious. I would make one more mention: I baked in two rounds so I took the first two rolls out of the tray relatively quickly after I saw that they were baked, to release the tray and put the second round. The result: although in the oven they looked nice, swollen, when I took them out they were left. In the second round, after I turned off the oven, I left it in the tray for another 10 minutes and better with the door ajar. They remained about as swollen and beautiful. I filled the puff pastry with strawberry jam. Thanks Lory for the recipe!

• 06.02.2009 22:45:11

there are eight strips because I made four rolls, two with jam and two with walnuts. each roll corresponds to two strips
Thanks Raluca. I hope I clarified you :)

• 06.02.2009 13:22:37

I didn't understand something..why are 8 strips? Did you make 4 fillings..or did I misunderstand?
the recipe is great and I would like to try it..congratulations!

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Cake with apple filling and tender dough

Cherry syrup and cherry jam, 2 in 1 recipe. Recipe for fluffy stuffed pandispan leaves. Molded cake with jam and nuts, the perfect treat for your loved ones. A delicious and very tender pie that melts in your mouth Ingredients: Sheets. Lemon juice tray 22 × 32 Preparation: Sheets:…. When I opened the box, I smelled a delicious smell of walnut and vanilla cake and the sheets were just like when I put them there.

DO NOT USE THE CONTENT FOR PURPOSE Pour the plum jam over the sheet, in a uniform and appropriately thick layer. The cake with walnuts and plum jam is a fabulous autumn dessert. Roll each sheet and place both rolls in the tray. Cut into thick slices and bake at the right heat.

We do the same for the remaining sheets. For this Baclava recipe I used walnuts for the filling and pistachios for sprinkling on top, but you can also make a combination… Meat dishes. Recipe Jam pies from the Dough and Puff pastry category. Fasting croissants with honey and walnut Poster, Crafts, Romania.

A fluffy, vanilla and flavorful pie, with sheets for your commercial pie. The pie dough recipe is an indispensable recipe for any housewife.


How do we prepare the apricot jam tart recipe?

Put the flour in a bowl and mix with the sugar, salt and baking powder.

Add eggs with butter cut into pieces at room temperature, mixing them all with your fingertips, do not use your palms until all the flour is incorporated.

Knead the dough until it sticks to your hands, wrap it in transparent foil and put it in the fridge where it is left for at least an hour. If you want it to be crispier, do not add baking powder.

Take three quarters of the dough and spread it out, I used a round cake pan for 25 cm, grease the tray with butter then spread the dough with the rolling pin, place it in the tray and then prick it with a fork.

Place the jam over the dough and level it. From the remaining dough, spread a sheet from which to cut strips and make the grate that we place over its jam.

If you have shapes, cut out the figurines you like from the dough and decorate over the tart & hellip let your imagination run wild! & # 128539

Below you can see how I decorated the tart, I used some shapes. If you want to make a & bdquoclasica & rdquo tart, you can make that grid specific to tarts, from strips of dough. & # 128578

Baking the tart with apricot jam

Place the tray in the oven at 180 degrees Celsius, until it begins to brown on top.

When the apricot jam tart cools, sprinkle powdered sugar on top.

That's all, our recipe is ready, I gladly invite you to try it and come back and tell me how your recipe turned out. Stay close, because I will prepare many other delicious recipes. & # 128539

I can only wish you more cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


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