VANILLA WALNUT CRESCENTS
Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PRUNE WALNUT SCONES
Prunes lend a nice sweetness to the tartness of the buttermilk in these scones.
Provided by Daily Inspiration S @DailyInspiration
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
- Set aside 1/4 cup walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
- Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
- Place scones 1 inch apart on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts. Bake scones for 15-18 minutes or until golden brown. Serve warm.
PRUNE PLUM AND WALNUT BUTTER CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.
- Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
- Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar.
PRUNE AND WALNUT CHEESECAKE
Love a recipe that enables me to use things I have at home - and I detest wasting a perfectly good piece of day old bread, so on my current prune jag, this recipe caught my eye. Stashing for near future use. Time doesn't include overnight sit for the prunes so plan ahead.
Provided by Busters friend
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place the prunes, half the lemon juice and zest, the cinnamon stick, and bay leaves in a medium saucepan and bring to a boil, then almost immediately turn down the heat to simmer for 3 - 4 minutes. Cool and let this stand overnight.
- Preheat the oven to 325°F.
- Butter the base and sides of a 10-inch square or round baking pan.
- Cut the brioche into cubes and place in a food processor with the walnuts, then process until finely chopped.
- Put the brioche and walnut mixture in a large bowl with the nutmeg, melted butter, and 1/4 cup sugar.
- Mix well and press the mixture gently over the base of the buttered baking pan.
- Refrigerate until firm.
- To make the filling, beat the cheeses together with the remaining lemon juice and zest, the remaining sugar, and the eggs (add the latter one by one, beating well in between to combine evenly).
- Drain the prunes and cut them into small pieces. Place them all over the cheesecake base, then pour over the filling, smoothing the top.
- Bake for about an hour, until the filling has set. Cool completely before serving.
Nutrition Facts : Calories 565.5, Fat 33.7, SaturatedFat 15.3, Cholesterol 168.3, Sodium 204.7, Carbohydrate 64, Fiber 4.8, Sugar 46.5, Protein 9.2
DATE-WALNUT PINWHEELS
Every time someone drops in for coffee, I bake up a batch of these fruit and nut pastries-I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PRUNE AND WALNUT CRECENTS
Categories Food Processor Fruit Nut Dessert Bake Christmas Cream Cheese Prune Walnut Sherry Winter Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen small pastries
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling:
- Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
- Form and bake crescents:
- Preheat oven to 375°F.
- Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin. Cut out rounds with floured cookie cutter. Chill scraps.
- Put 1/2 teaspoon of filling in center of 1 dough round. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape. Pinch edges to seal. Make more crescents in same manner, rerolling scraps (but only once).
- Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes. Transfer to racks to cool.
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WALNUT CAKE WITH PRUNES RECIPE - MOMSDISH
From momsdish.com
4.8/5 (139)Total Time 2 hrs 10 minsCategory Cake, DessertCalories 689 per serving
- Bake chopped walnuts in oven until golden brown. Let them cool until they are room temperature.
- Beat cream cheese with condensed milk until you get smooth texture add heavy whipping cream. Beat on high speed until you get 3 times the volume. Make sure not to over beat, otherwise cream turns out runny.
- Take ½ of the cream, add cacao powder and beat for few minutes. Until you mix in all cacao well.
- Slice you Beskvit cake into 2 layers. Place 1st layer, put white cream, spread ½ of dry plums over the cream. Place Second layer, add cacao cream, spread walnuts. Again, place 3rd layer, put white cream, spread ½ of dry plums over the cream.
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- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. In a food processor, pulse the walnuts with 1/2 cup of the flour until the walnuts are powdery, about 4 pulses. Add the remaining 1 1/2 cups of flour and the salt and pulse to combine.
- In a stand mixer fitted with the paddle, beat the butter, granulated sugar and vanilla bean seeds on moderately high speed until pale and light, about 2 minutes. Reduce the speed to low and gradually add the flour mixture until the dough comes together.
- Roll tablespoons of the dough into balls on the prepared baking sheets. Using your hands, roll the balls of dough into 2-inch ropes. Taper the ends slightly and form the ropes into crescents. Bake the crescents for about 19 minutes, rotating the baking sheets halfway through, until the cookies are lightly browned around the edges. Transfer the baking sheets to a wire rack and let cool. Dust the crescents with confectioners’ sugar before serving.
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