How To make Nut Filling

Potica (Nut Roll) Recipe

Potica (Nut Roll) Recipe.
Ingredients:
1 1/2 Cup All Purpose Flour (Approx. 6.7 oz / 190g)
2 Tbsp Unsalted Butter
2 Tbsp Unsalted Butter
1/3 Cup Milk
1 1/2 Tbsp Milk
1 Large Egg
1 Tsp Sugar
1/4 Tsp Salt
1 Tsp Yeast
1/2 Cup (2 oz / 57g) Walnuts
2 Tbsp Honey
Vegetable Oil
Chocolate Chips


Preparations:
1- Separate egg yolk and white.
2- Grind the walnuts.


Directions:
DOUGH…For details visit
Potica or Nut Roll can be prepared in various styles. It make a delicious side for coffee or tea. Having a slice of nut roll is can be guilt free.
One serving of Nut Roll has… Read More
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How To Make Yummy Rolls With Nut Filling - DIY Food & Drinks Tutorial - Guidecentral

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About this DIY project:
- Title: Make Yummy Rolls with Nut Filling
- Maker: Nadezhda Peterkova -
- View the full step-by-step tutorial on Guidecentral:

Supplies:
- Wheat flour 3 cups
- Sugar 70g
- 1 cup yogurt
- 2 eggs
- Nuts 100g
- Cream cheese 1 pc

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How to Make a Pittsburgh-Style Nut Roll

How to make a pittsburgh-style nut roll with butter and walnuts and spices great for breakfast.

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Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)

These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.

Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).

Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash

Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil

Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten

Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt

DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.

Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.

Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.

Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.

Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes

Spinach, Ricotta and Pine nut Ravioli | The F Word

Gordon Ramsay's recipe for spinach, ricotta and pine nut ravioli with sage butter on The F Word season 5. .

#TheFWord #GordonRamsay #Food #Cooking .

Graubünden nut pastry (Engadiner Nusstorte) German recipe #32 瑞士坚果蛋糕

Graubünden nut pastry (Engadiner Nusstorte/ Bündner Nusstorte) is a cake recipe from Switzerland. it's perfect for the holiday season. You can use many other kinds of nuts for the filling, but walnuts are the most common ones. It also tastes the best I think.

Be careful when making the caramel. Keeping the stove on low heat is the key here!

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Ingredients：18cm

150g cold butter
300g flour
70g powder sugar
1 pack vanilla sugar
1 egg yolk

For the filling
200g walnuts
200g sugar
150ml cream
50g honey

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