How To make Apricot Walnut Strudel Cookies
Mmmm
:
pastry :
1/2 c Sour cream
1/4 c Unsalted butter, softened
1 c Flour
1/4 ts Salt
Mmmmm :
filling :
How To make Apricot Walnut Strudel Cookies's Videos
HOW TO MAKE NUT ROLLS: One of the best walnut cookie recipes, easy for the whole family!
Professional Pastry Chef Lindsey Farr gives us this walnut cookie recipe easy for the holidays! The dough for this cream cheese walnut cookie is soft and delicious, making flaky Hungarian cookies. Learn how to make Hungarian nut rolls with this easy video tutorial. Hands down one of our team’s favorite walnut cookies with cream cheese. These Hungarian cookies with walnut filling are to die for!
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Chapters:
00:00 Intro to Walnut Rolls
00:22 Mix butter to temp
01:16 Add cream cheese
01:26 Add our dry ingredients
01:50 Cut in ingredients
02:16 Finish mixing by hand
02:59 Divide into fourth and wrap each section
03:19 Chill for two hours
03:36 Bring our milk to a boil
03:50 Process walnuts in food processor
04:31 Put walnuts in bowl and mix in sugar and butter
04:49 Add half hot milk on top
05:35 Put in refrigerator to chill
05:49 Assemble walnut rolls
06:39 Roll out dough gently
07:47 Cut dough into 1 ½ inch pieces
08:33 Put a dollop of filling in the center
09:30 Take a square at a time and roll it
10:25 Repeat with the rest of your dough
10:35 Bake them
10:55 Wait for them to cool
11:00 Time to try!
11:41 Bloopers
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OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
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French Rolling Pin:
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How to make nut rolls, one of the best walnut cookie recipes easy for the whole family! Learn how to make this walnut cookies recipe best with this walnut cookie recipe. The idea of cream cheese walnut cookies for the holidays is sheer perfection. Some people call these Hungarian cookies kifli, and you’re sure to enjoy this Hungarian cookies recipe. Learn how to make your favorite Christmas cookies with this cookies recipe. Who doesn’t love Christmas cookies recipes!?
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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German Nut Corners (Nussecken) -- The Frugal Chef
These German nut corners are called Nussecken. They consist of a melt-in-your-mouth shortbread topped with a thin layer of apricot jam and a hazelnut and caramel topping. They are cut into triangles and then two of their corners are dipped in dark chocolate. They are simply divine.
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Makes 24 cookies
FOR THE DOUGH
1¾ cup (224 grams) of white all-purpose flour
2/3rd tsp. baking powder
1/2 cup (100 grams) white sugar
1 large egg – lightly beaten
1/2 a tsp. of vanilla paste or extract or 1 tsp. vanilla sugar
1 TBS water
1/2 cup unsalted, very soft butter
FOR THE TOPPING
3/4 cup (170 grams) unsalted butter
3/4 cup (150 grams) white sugar
3 TBS of water
1/2 tsp. vanilla paste or extract
3/4 cups (100 grams) ground hazelnuts
1 3/4 cups (200 grams) chopped hazelnuts
3 TBS apricot jam
8 oz. (200 grams) of dark chocolate
Mix the flour, baking powder and sugar in a bowl. Add the egg, vanilla, water and butter and mix until you have dough. You can use your hands or a mixer is you like. Form a ball with the dough and refrigerate it for 30 minutes.
Make your topping while the dough is refrigerating. Place the butter, white sugar, water and vanilla in a saucepan over medium low heat. Stir until the sugar dissolves completely and then for about 4 minutes to allow the sugar to caramelize. Add the hazelnuts and turn off the heat. Allow cooling for about 10 minutes.
Preheat the oven to 350 degrees F (175 C). Line a 10x15 inch (30x40 cm) baking sheet with parchment paper or the inside of a brown paper bag or butter and flour it lightly like you would a cake. If you are using a paper bag butter it lightly. Make sure you cut the paper so it fits into the pan exactly.
A TRICKY STEP – the rolling out of the dough. You can either place the measured and cut paper on your counter and patiently roll it out to the exact dimensions to then carefully move it into the pan or you can place the dough in the middle of the pan and start patting it down with your fingertips so that it covers the whole bottom part of your pan. Try and keep either method about the same thickness throughout. Transfer the extended dough and the paper on to the baking sheet.
Evenly spread 3 TBS of apricot jam on the dough. Evenly spread the hazelnut topping on top of the jam. Put the pan in the oven and bake for about 20 minutes. You might want to place some aluminum foil under the pan for the topping might spill over a bit.
Remove the pan from the oven and allow it to cool for about 10 minutes before placing it on a cooling rack. The topping will be soft but will harden as it cools and the shortbread underneath it should be lightly browned. Let this cool down completely.
Cut the dough into squares and then cut those into triangles. You can use a ruler so that they are about the same size. You might have a thin strip left over. Cut it into small squares and enjoy it!
Melt your chocolate either by placing a small pot over a larger one with simmering water and stirring constantly or in the microwave. If you decide to use the microwave you need to be very careful not to burn it. Take it out every 30 seconds and stir it.
Dip a corner of your triangle into the chocolate and shake off the excess. Flip it and dip the opposite corner. Place the cookies on a cooling rack over a baking sheet so the excess chocolate drips on it and let the chocolate set. Rearrange the cookies on the baking sheet and refrigerate them. You can keep these in a closed container for up to a week inside the fridge.
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Walnut Roll - Recipe Videos
Walnut Roll
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Melt in your mouth! Nut Horn Cookies
Ingredients:
64 cookies
dough: 1 cup butter, 2 cups flour, 8 oz cream cheese, 2 TBS sugar...combine. Roll into ball divide into 4 smaller balls refrig. 1 hour or so just enough to make the dough easier to roll.
filling: 1/2 cup butter, 1 tsp cinnamon, divide this into 2 bowls and to one bowl add 2 TBS of strawberry jam and to the other bowl add 2 TBS apricot jam.
Roll dough according to video and spread with fillings sprinkle with finely chopped pecans. Cut and Roll the cookies then bake.
375 degrees for 8-10 min. cool and sift a little powdered sugar over the cookie.
Shockingly easy to make. The Nut Horn Cookie is possibly the most delicious cookie on any holiday Thanksgiving/Christmas Cookie Tray. The dough is made with Cream Cheese, butter, sugar and flour and the mixture inside contains either strawberry or apricot and butter & cinnamon. Give this a try and please leave a comment. I would love to know what you are thinking. Subscribe and click the notification bell for a lot more of my Cooking Videos. Thanks for watching! Margie
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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