How To make Apricot Walnut Strudel Cookies

Apricot Strudel - Cooking with Bubbe Series from Vi at Aventura | S1, Ep. 6

Grandmaw's nut roll

One of the favorite holiday pastry treats, the nut-roll. This was always at my Grandmother's home at every holiday, and the recipe was shared down thru the family, let me share this treat with you!

SLOVENIAN KIFLICE | JAM FILLED CRESCENT COOKIE RECIPE

Episode 24: These delicious Crescent Cookies are a must for your Christmas Cookie Platter. They are so versatile. They can be filled with practically any filling of your choice. In Slovenian we call them ‘kiflice’. Michelle takes us on a journey and shares her families 3 favourite fillings:
Nutella Chocolate Hazelnut Spread, plum jam & walnut filling. You will find yourself having to make more than just one batch. They will disappear right before your eyes!

• 3 egg yolks
• 1 cup white granulated sugar
• 250g (or 1 + 1/4 cups) softened butter
• Zest from 1 lemon
• 1-2 Tbsp lemon juice or rum
• 1 package of vanilla sugar or 1/2 tsp vanilla extract
• 1 cup of sour cream
• 1 tsp baking powder
• 500g (or 4 cups) of all purpose flour (more if required)
Filling: Plum jam, Chocolate hazelnut, Walnut filling, or any other preferred filling
+ Extra flour
+ Icing (confectioners) sugar for dusting

Walnut filling:
1/2 cup water
1 cup sugar
1 Tbsp of lemon zest
1 pound walnuts, finely ground
*To make the filling: In a small saucepan, bring water and sugar to a boil. Add zest and let simmer for about 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed.

???? Print Recipe Here:

1. Mix the egg yolks and sugar until you get a nice creamy consistency.
2. Add butter, lemon zest, lemon juice (or rum), vanilla sugar, sour cream & baking powder. Mix until well combined.
3. Add flour only 1 cup at a time, this recipe requires only about 4 cups of flour (500g). We don't want this dough to form completely into ball but rather you want it to be able to form a ball when you bring it together with your hands.
4. Wrap the dough in clear plastic wrap and place it in the refrigerator for about 30 minutes.
*This dough should not be placed in the fridge over night it will become too hard and it won't be easy to work with.
5. Separate the dough into 3 equal portions. Place 2 of them back into the fridge.
6. Dust the surface with a little bit of flour and roll out the dough into a round circle and it should be about 1/4 in thickness. Using a dinner plate and a pizza cutter to trace and cut around the dinner plate. *My dinner plate is about 11 large. Cut the dough into 8 triangular pieces (like a pizza)
7. Drop a teaspoon of your favourite filling onto each triangle. Start rolling it up by the wider end.
8. Place them seam side down onto a baking tray that has been lined by parchment paper.
9. Place in a 350 degree preheated oven for 15-20 minutes.
10. The cookies are done when they have a nice golden colour around the edges. They should remain slightly pale and not too dark.
11. Transfer them onto a wire rack to cool down. Dust them with some icing sugar before serving!

Dober Tek - Yum!

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Check out these RECIPES:
‣ Krofi (Homemade Donuts):
‣ Miške (Fritters):
‣ Potica (Walnut Roll):
‣ Ricotta filled crepes:
‣ Apple Strudel:

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Croatian Nut Roll

Eileen shares this wonderful family recipe with us!

Pugatista aka potica or Povitica. Croatian nut roll.
Filling:
3 eggs (if smaller eggs use 4)
4 cups ground walnuts
1 cup brown sugar (if you like sweeter add 1.5 cups)
1 stick melted butter
1 tablespoon cinnamon (mom used 1.5 teaspoons)
2 tsp vanilla
Dash salt
Mix together all ingredients and set aside til dough is ready.
You need to make this filling twice in two separate bowls for the dough recipe below. In other words double the recipe but put each one in different bowls.

Dough:
Put 3 eggs in a bowl of warm water to warm them. Mix 2 cups flour with 2 packages of rapid rise yeast in the bowl of your stand mixer or in a large oven-proof bowl if you're mixing by hand. In a small saucepan combine one can evaporated milk (1.5 cups) with 1/3 cup sugar, 1/3 cup shortening, and 1 tsp salt. Heat over low heat until shortening melts and sugar dissolves. Stirring frequently. Let the liquid cool to a temp of 120 degrees. My mom tested this by putting a drop or two on her wrist. Somehow she'd know if it was around 120 degrees. I'm not so smart. I use a candy thermometer. Once the liquid has cooled to the right temp pour it into the flour/yeast mixture and mix on low. Then add the eggs one at a time and incorporate them on low. Then add about 2 to 2.5 more cups of flour. You want the dough to come together in a clump. Keep adding flour till the dough comes together. For me it's always about 2 cups to 2.5 cups more I have to add during the mixing process. Dump the dough out onto a floured surface and knead for about 3-5 mins or until it becomes elastic. Don’t over knead or add too much flour or the dough will be tough. Put a small amount of vegetable oil in a bowl. Put the dough in an oiled bowl then cover with a dishtowel. Put in a warm place (my mom and I put it in the gas oven that is off). Let it rise till it doubles in size for about an hour.
Dump it out onto a well-floured counter. Cut it in half. You’ll use one half at a time. Put the other half bake in a bowl and cover with a towel. Take the first half and shape the dough into a rectangle. Then use a rolling pin to roll it thin into a large rectangle (it should be about 1/8th inch thick--in other words pretty thinly rolled). I roll it very thin to the point I can see the granite countertop beneath my dough. The rectangle should be at least 2.5 to 3 feet long and 1.5 to 2 feet tall. Spread one bowl of filling all over the dough evenly to the very edges. Roll up beginning at the long end. Cut the long rolled-up roll into thirds and put each smaller roll into greased baking pan. (I use PAM to grease my pan Or use parchment paper) The pan should not be a cookie sheet or the rolls will spread out. USE A PAN WITH SIDES! Then repeat the process with the second half of the dough and the second bowl of filling. Once you have all six rolls in the pan, brush rolls with melted butter. Bake 30 mins at 350 degrees. Remove from oven and brush rolls again with melted butter. This stuff has been known to make grown men cry! Also, the nuts must be ground with a grinder and not processed with a food processor. My mom and I used an old fashion hand grinder until about 2 years ago when I got a grinder attachment for my kitchen aid.

They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!

They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!

Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)

for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)

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Walnut Strudel Recipe

Walnut Strudel Recipe. Part of the series: Tasty Pastries. Walnut strudel has a little bit of a Middle Eastern twist to it thanks to cinnamon and orange flower water. Get a walnut strudel recipe with help from a pastry chef, chocolatier, and bean-to-bar chocolate maker in this free video clip.