How To make Apple and Nut Pockets
1 x -Dottie Cross TMPJ72B 1/4 ts Baking soda
1 x -DOUGH: 1 x -FILLING:
8 tb Unsalted butter; softened 2/3 c Apple butter
1 1/4 c Sugar 1 tb Lemon juice
1 ea Large egg 1 x Grated zest of 1 lemon
1 1/2 ts Vanilla extract 1/4 c Finely chopped walnuts
2 1/2 c Sifted all-purpose flour 1 x Confectioners' sugar
1/2 ts Salt 1 x -for dusting
To make the dough: In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Beat in the egg and vanilla. Sift the flour with the salt and baking soda. Gradually add the flour mixture to the butter mixture, beating well after each addition. Scrape the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate until the dough is firm enough to roll out, at least 6 hours, or preferably overnight. To make the filling: Combine the apple butter, lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375 degrees. Divide the dough into 4 portions. On a lightly floured work surface, roll out one portion of dough to 1/8 inch thickness. (If the dough crumbles, work in your hands until malleable.) Using a 3-inch round cookie cutter, cut out rounds of the dough. Gather up the scraps to work into the remaining dough. Repeat the process until all the dough has been used. Place a rounded teaspoon of the filling in the center of half of the rounds. Brush the edges of the rounds lightly with water. Place the remaining rounds on top of the filled cookies. Using a fork, press the edges sealed. Don't worry if cracks appear in the surface. Transfer the cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes. Transfer to wire racks and cool completely. Sprinkle with confectioners' sugar before serving. Makes about 20 large cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C -----
How To make Apple and Nut Pockets's Videos
Martha Stewart Makes Pecan Tart and 3 Other Recipes With Nuts | Martha Bakes S4E4 Nuts
Some of Martha's all-time favorite recipes have something in common: they're made with nuts, which lend both flavor and texture. Discover how she uses almonds, hazelnuts, peanuts, walnuts, and pecans to create a traditional linzer torte, oatmeal cookies sandwiched together with a creamy peanut butter filling, and a famous walnut cake named after Saint Andrew. Plus, an impressive-looking pecan tart with a secret ingredient.
#PecanTart #NutRecipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:58 Linzer Torte
06:51 Peanut Butter Sandwich Cookies
12:07 St. André Cake
17:06 Pecan Tart
23:41 Baking Bonus: Hazelnut-Chocolate Spread
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 4 Episode 4.
Full Recipes:
St. Andre Cake -
Peanut Butter Sandwich Cookies -
Martha's Pecan Tart -
Linzertorte -
Hazelnut Chocolate Spread -
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Pecan Tart and 3 Other Recipes With Nuts | Martha Bakes S4E4 Nuts
Pear and Walnut Phyllo Pockets
Full recipe available at
These pear-stuffed buttery flaky phyllo pastry pockets are really hard to turn down. And that’s mainly because of their crushed walnut and soft pear filling. Enhance with cinnamon, amaretto, and basil and bake. They are just as yummy if served warm or cold.
#Fruit #Dessert #SoDeliciousRecipes
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
HOT APPLE WALNUT PIE TOAST POCKET EGG ROLL AIR FRYER
HOT APPLE WALNUT PIE TOAST POCKET EGG ROLL AIR FRYER
So easy the whole family would love!
-------------------
Recipe:
About 4 cups of diced apples
1/2 lemon juiced
1/2 tsp nutmeg
1 tsp cinnamon
3 tbsps flour
1/4 cup white sugar
1/3 cup light brown sugar
4 tbsps soft unsalted butter
Mix and Add 1 cup of nuts
------------------------------------------------------------------------------------------------------------------------------
Amazon Affiliate links:
--------------------
All my favorite things:
*************************
My Air Fryer:
*********************************************************
Mueller Vegetable Chopper used in this video:
***********************************************************
Evo Olive Oil Sprayer bottle:
************************************************************
Where to find me:
*************************************************************
If you wish to donate to my channel it is greatly appreciated:
Cash App:
$booger500us
Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.
**************************************************************************************
Rapid Crisp Temps:
Potatoes #1, 2, 3 = 365
#4 = 395
Pizza #1, 2, 3 = 330
#4 = 375
Roast #1, 2, 3 = 310
#4 = 365
Bake #1, 2, 3 = 320
#4 = 345
Manual #1 = 260
#2 = 300
#3 = 375
Koo: Walnut, Apple and Pear upside down tart
Viewers sent in their favourite KOO recipes and chef Moira has chosen one recipe to cook today
- Walnut, Apple and Pear upside down tart
Apple Walnut Sticky Buns | Super Easy Recipe
Apple Walnut Sticky Buns Super Easy Recipe made with Pillsbury Cinnamon rolls
Delicious and gooey, Great for breakfast or a yummy dessert, easy to make and delicious, ready in minutes! :)
Steps:
1.Heat oven to 375°F. butter 8 regular muffin cups with 2 tablespoons softened butter.
2.In a bowl, mix 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes + 3/4
cup chopped walnuts + 1/2 cup packed brown sugar ; divide evenly among muffin cups. Separate cinnamon rolls, reserve icing. Place 1 cinnamon roll in each cup.
3.Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
Remove lid from icing Drizzle over warm buns. Serve warm.
I hope you enjoy this video, and Happy Baking!
thanks for watching!
Please Like and Subscribe to our channel
here:
I wasn't paid for this review, or offered any free product.
Useful Links:
my pan:
Ovens:
1st Choice:
2nd Choice:
This one works too:
Pans:
Recipe Showing |Apple Raisin Walnut | With Silicone Muffin Pan
Buy the KD Silicone Muffin Pan:
Recipe for,,,Apple Raisin Walnut,Gluten-Free Muffins,