Honey Walnut Pastries Recipes

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.

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.

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.

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.

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.

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.