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Strudel with walnuts, quince jam and cocoa

Strudel with walnuts, quince jam and cocoa

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I let the dough thaw.

I mixed the ground walnuts, cocoa, sugar and vanilla essence. I added the jam, and at the end the egg beaten a little. The result was a bound cream.

I put the thawed dough on the worktop, I spread it a little with the rolling pin resulting in a rectangle.

I put the cream in the middle of the dough, lengthwise, then I superimposed the sides, squeezing them well so that the composition does not come out. I placed the dough with the joint down, in a tray lined with baking paper.

I cut the dough from place to place, and put the tray in the preheated oven until it browned slightly, without burning. It took me about 20-25 minutes.

I let it cool down a bit, then I cut it and ate it with great appetite!

It is very good the next day.

Quince jam

How good it is, my favorite: P! When we were little, my mother prepared industrial quantities of this jam for us. In the country, I had a very large and very fruitful quince. Every autumn my mother boiled & # 8220 the miracle gem & # 8221, a goodness! I prepared this jam according to my mother's instructions, she didn't know the exact quantities, but I weighed them, so as not to leave you in the fog: P.

Medium difficulty :: Preparation 15 minutes :: Boil 40 minutes
We need:
& # 8211 1 kg quince pulp
& # 8211 600 g sugar
& # 8211 2 glasses apart
& # 8211 juice from 1 lemon

Preparation: from water and sugar we boil a syrup. While the syrup is on the fire, the quinces, after we have washed them well and fluffed, we pass them through the grater with small meshes. Whoever wants can cut them into small cubes. Do not forget to sprinkle them with lemon juice, so that they do not oxidize. When the sugar syrup has set, add the quince pulp and simmer the jam. It was ready for me in 40 minutes. Pour it into jars and whoever wants can sterilize them in the oven. I skipped this stage, because it won't catch him on the weekend.
Spor prepared jams and I'll come back with a recipe for croissants, filled with quince jam.

Put 100 ml of milk with a tablespoon of sugar and the grated lemon and orange peels, heat it. When it is hot, melt the yeast, then cover the bowl and let it rise for 10-15 minutes (until the grated peels rise to the surface).

Meanwhile we put on the fire the rest of the milk with the butter and the rest of the sugar, until everything liquefies, then we put it in the bowl where we will knead, and when the mayo is ready we put it over it, together with the eggs, then we gradually add the flour. mix it with 1/2 teaspoon of salt) until we get a maneuverable and non-sticky dough.

Knead well, well, then cover it with a clean towel and let it grow for about an hour and a half.

Meanwhile, prepare the walnut filling:

mix the walnuts with the sugar, cocoa and cinnamon powder, then add hot milk until you get the desired consistency.

When the dough has risen, divide it into 2 equal parts.

We spread each part with the twister in an approximately round sheet, 0.5 cm thick (approximately). Cut each sheet into 8 triangles.

On the large base of each triangle put a teaspoon of filling (or jam), then grow a little in the middle of the base and roll.

We form the croissants that we will put on the tray lined with baking paper. We cover them with a towel and let them rise for another 15-20 minutes, after which we grease them with yolk mixed with milk and put them in the oven heated to 175 ° until nicely browned.

When we take the croissants out of the oven, we grease them with honey diluted with milk, then we put them in the oven for 1 minute.

Simona's World

I loved the "Secret Challenge" project from the beginning, and I am looking forward to the beginning of the month to see what blog I have been assigned :)
This month's host - Ioana Tone, shared Adela's blog, a blog I have known for a long time and which I love very much! I flipped through it again from "bark to bark" and made an attack list .. But unfortunately .. this time turned my plans upside down .. and that's how the end of the month came and I didn't- I managed to prepare nothing .. "If you want something quick and delicious sweet, this strudel is the perfect solution" - that's what Adela tells us .. :) And that's how I prepared an strudel .. a quick treat.

500 g frozen puff pastry dough
100 g ground nuts
1 teaspoon full of cocoa
2 tablespoons sugar
1 vanilla essence
3 tablespoons quince jam
1 or
1 egg yolk + 2 tablespoons milk

I let the dough thaw.
I mixed the ground walnuts, cocoa, sugar and vanilla essence. I added the jam, and at the end the egg beaten a little. The result was a bound cream.

Green walnut liqueur & # 8211 walnut recipe

Green walnut liqueur & ndash walnut recipe, old, simple recipe, a liqueur of a rare finesse, with a special taste. How many green nuts, sugar and alcohol are used, how much is left to soak, what are the therapeutic indications of green walnut liqueur? Written recipe and video step by step, with all the secrets I know.

Now, at the end of May-beginning of June, only green walnuts are good for preparing goodies. I did a wonderful thing Green walnut jam = recipe here , which comes out golden, not black, with syrup as fine as honey. And how not to do it too nutmeg, natural, medicinal green walnut liqueur?

Don't forget the main ingredient: sprinkle abundantly with love and a touch of goodness!

Be healthy and happy!

Leave a comment below, with what grade do you think this recipe deserves & # 128578 And you can share on your pages, in social recipes & # 128578

Method of preparation

We wash the quinces with fluff, clean them and scrape them or cut them into pieces.

In a non-stick pan, put the quinces, 2-3 tablespoons of sugar and 100 ml of water. Put the pan on the fire and let the quinces soften, stirring occasionally. Flavors can be added: cinnamon, anise, vanilla, etc.

Set aside to cool.

In a bowl, break the eggs and beat them with the sugar until they change color and the sugar melts.

Add water, 3 in 1 coffee or instant coffee, cocoa, baking soda, flour and baking powder. We mix everything very well.

In a 30x25 cm tray, lined with baking paper, pour the composition. With a spoon, place the quinces and sprinkle walnuts on top.

Method of preparation

1. In a bowl put the sifted flour, then add the rest of the ingredients and knead until you get an elastic and non-sticky dough.

2. Divide the dough into three parts, then with the rolling pin spread the sheets.

3. In a tray greased with butter and lined with baking paper (I ran out of baking paper, but I greased the tray very well and did not stick) put the first sheet (Stretch the first sheet larger so you can & ldquoimbraca & rdquo and the walls dough trays, so the jam will not flow) over which you spread jam and sprinkle nuts. Put the second sheet, then finish with the third sheet. Leave the cake for 30 minutes in a warm place, away from currents.

4. Prick the cake with a fork from place to place and bake it in the preheated oven at 180 degrees for 25 minutes.

Fluffy cake with mayonnaise, walnuts and cocoa

A professional dessert expert, passionate about European sweets, pastries, sourdough bread and yeasted goods. Currently based in San Francisco Bay.

Marina Musteata

The winter holidays are like knocking on the door. The festive atmosphere seems to conquer our soul more and more, but the longing for home and loved ones seems to press us more and more. We lived together for a year with everything, losses, longings, distances and many, many more, but we still have little. Let's stay optimistic and strong!

And to alleviate your longing for home and to comfort your soul, I suggest you prepare a boyar cake together, as only mother and grandmother know how to do.

I made the cake with mayonnaise, as my grandmother did, but you can also prepare it with commercial yeast. I filled it with walnuts and cocoa, but would some sour cherries fit well, quince jam, or maybe rose flowers?

Dough ingredients

  • 60 ml milk at room temperature
  • 2 large eggs
  • 55 g white sugar
  • A pinch of salt
  • 1 teaspoon vanilla or rum essence
  • 50 g mayonnaise at the maximum fermentation point
  • 315 g flour
  • 55 g diced butter at room temperature

Ingredients for the filling

  • 85 g soft butter at room temperature
  • 85 g nuts
  • 30 g of high quality cocoa
  • 100 g brown sugar

Ingredients for whipped cream

Ingredients for sugar syrup

Working method

In the bowl of a mixer break the eggs, add sugar, salt, milk, vanilla extract, mayonnaise and flour. With the help of the dough hook, start kneading the dough. If you use commercial yeast, then first of all, dissolve the yeast in warm milk. Otherwise follow the steps in the order described above. In stages, add the soft butter and knead for about 5-7 minutes. The final dough is soft and sticky, don't be tempted to add more flour. Cover the bowl with a towel and let the dough rise for about 3-4 hours, or until it doubles in volume. Growth time will vary depending on the heat and humidity in your kitchen.

After the dough has risen, prepare the filling. In a food processor, add the walnuts, soft butter, cocoa powder and sugar. Mix the composition until it becomes the texture of a paste.

If you do not have a food processor, this can be done manually. Just crush the nuts to the desired size and mix everything together.

Prepare the baking tray. I used a rectangular tray measuring 10 * 20 cm. I greased it with a little vegetable oil and covered it with baking paper.

Spread the dough in a strip of 0.5 - 0.7 mm, the width of the tray you will use, in my case it was 20 cm. Using a spatula, spread the filling in the middle, leaving one, two inches bare towards the edges. Roll the spin tightly and turn it vertically. Using a long knife, cut the spinning wheel in half in two equal parts. Knit the two parts and transfer it to the baking dish. This step is optional, the spinner can be placed in the baking dish immediately after it has been rolled. Cover the pan and let the spin rise until it doubles in volume. In my case, it lasted about two hours. Preheat the oven to 190 C, grease the whisk with the egg and milk mixture and put the tray in the oven for 35-45 minutes, or until nicely browned.

Meanwhile, prepare the sugar syrup. In a small bowl, combine the water with the sugar and bring to the boil. Lower the temperature and stir until the sugar melts. When the roll is ready, take it out of the oven and while it is still hot, grease it with sugar syrup. Allow to cool completely before slicing.

Method of preparation

Walnut cream cake

We are preparing the first countertop. Beat the egg whites with the sugar. Add the yolks, oil, essence, powder

Urda cake, walnuts, chestnut puree and carob powder

1..Grind the biscuits to the robot then incorporate in them liquid margarine, chopped walnut kernels

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