Pastries filled with walnuts

Name: Pastries filled with walnuts - Ileana E.
Ingredients: 500g flour 100 ml milk 100g butter 2 eggs 1 sachet of yeast 150g sugar 1 pinch of salt 100 ml water 100g ground walnuts

Dessert - Pastries filled with walnuts by Ileana E. - Recipia

The walnut horns are made from a dough leavened with butter, milk, and eggs, while the filling is prepared from ground walnuts and sugar syrup. The dough is left to cool while the walnut sauce is made, then it is rolled out, filled, and rolled up. The recipe does not specify the number of pieces, the oven temperature, or the exact baking time, so these details are checked based on the appearance of the horns. Quick info Total time: not specified in the original recipe Preparation time: includes rising and cooling time in the fridge; the exact duration is not mentioned Baking time: not specified; the horns are baked until they turn golden on top Servings: the number of horns depends on the size of the dough pieces Difficulty: easy to medium Recipe type: homemade walnut horns, suitable for dessert or serving with coffee and tea Ingredients For the dough 500 g flour 100 ml milk 100 g butter 2 eggs 1 packet of yeast 150 g sugar, divided between the dough and the walnut syrup 1 pinch of salt For the walnut filling 100 ml water 100 g ground walnuts From the total amount of sugar, one teaspoon is used to dissolve the yeast, two tablespoons are added to the melted butter and milk, and the rest goes into the filling syrup. Preparation method 1. Prepare the yeast Put the flour in a large bowl. Dissolve the yeast in warm milk along with a teaspoon of sugar. The milk should be warm, not hot, so that the yeast can activate. Pour the mixture over the flour and let it rise. The original recipe does not specify an exact time for this step. It is important that the yeast has time to activate before continuing with the dough. 2. Prepare the butter mixture Meanwhile, melt the butter in the remaining milk and add two tablespoons of sugar. The mixture should be homogeneous. If the butter is very hot, let it cool slightly before adding it to the flour. 3. Form and knead the dough Pour the milk and butter mixture over the flour with yeast. Add the two eggs and the pinch of salt, then start mixing. Knead until you get a dough that is no longer sticky. The source does not mention an additional amount of flour, so it is better to knead the dough sufficiently before adding extra flour. The final consistency should allow for rolling and shaping. 4. Let the dough cool in the fridge After kneading, put the dough in the fridge. It stays cool while you prepare the walnut sauce. 5. Prepare the filling Put the water and remaining sugar in a small pot and let them boil until you get a syrup that is not too thick. It should not be as thick as caramel. When ready, pour the syrup over the ground walnuts and mix well. The filling should be thick enough to be placed on the dough without running off immediately. If it is very hot, let it cool slightly before use. 6. Roll out the dough Take the dough out of the fridge and divide it into pieces. In the original recipe, these are described as "cubes"; their size will influence the number and size of the horns. Roll each piece into an oval shape. It is not necessary for all ovals to be perfectly identical, but it is useful to keep a similar thickness so that the dough bakes evenly. 7. Fill and roll the horns Place walnut filling on each piece of dough, then roll it up. Arrange the prepared horns for baking, leaving a little space between them. The amount of filling should be dosed so that you can roll the dough without the walnuts spilling out. If too much syrup is added, it may run out during rolling. 8. Bake the horns Put the horns in the oven and bake them until they turn golden on top. The recipe does not specify the oven temperature or the exact baking time, so it is important to watch them towards the end. They are ready when the surface has a pleasant golden color. Let them cool before serving, so the walnut filling can settle. Why I make the recipe often I love the recipe because it uses common ingredients and does not require a complicated filling. The dough can be prepared ahead of shaping, and the time spent in the fridge fits well with preparing the walnut syrup. The horns are easy to portion, and the amount of filling can be divided according to preference. Tips and variations Tips The milk used for the yeast must be warm, not hot. A liquid that is too hot can affect the yeast. Do not add excess flour just because the dough is slightly sticky at first. Kneading is the stage where the dough gains a more workable texture. The walnut syrup must be boiled until it becomes thick but not too dense. If it is too liquid, the filling will be difficult to distribute on the dough. Let the filling cool slightly before spreading it. It is easier to use when it is not hot. Watch the color of the horns in the oven, as the exact time and temperature are not mentioned in the basic recipe. Substitutions The recipe is built around a simple combination of butter, milk, eggs, and walnuts. To keep the taste and texture as close to the original as possible, it is recommended to use the indicated ingredients and not change the proportions. If you do not have ground walnuts, the recipe does not offer a direct alternative. Any other type of filling would change the composition and taste of the horns. Variations You can make smaller or larger horns by dividing the dough into pieces of different sizes. In this case, the final number of pieces and the baking time may vary. For horns with more filling, roll the pieces of dough large enough to be rolled without falling apart. It is important that the filling stays inside. If you prefer less loaded horns, use a thinner layer of walnuts and syrup. The recipe allows adjusting the amount of filling according to how the pieces of dough are shaped. Serving ideas The walnut horns can be served after cooling, plain, alongside coffee, tea, or milk. The filling already contains sugar and syrup, so no additional serving is needed. Frequently asked questions How long should the dough rise? The recipe does not specify an exact time for rising. The dough is left to rise after the yeast has been dissolved in warm milk, then it is kneaded and put in the fridge while preparing the filling. Can I skip the fridge period? The fridge period is part of the recipe steps and should be respected. The dough cools before rolling and shaping, and the source clearly states to keep it in the fridge until preparing the walnut sauce. How do I know when the syrup is ready? The syrup should boil until it reaches a slightly thick consistency, but not too dense. It is then added over the ground walnuts. It should not reach the consistency of hard caramel. Why might a horn come apart during baking? Most likely, the rolling was not tight enough or too much filling was used. Use a moderate amount of walnuts and syrup and roll the dough so that the filling stays inside. How many horns does this amount yield? The recipe does not mention an exact number. The final quantity depends on the size of the dough pieces you divide and how thin you roll each oval. Nutritional values The values below are estimates for the entire recipe, calculated based on the quantities of flour, butter, eggs, milk, sugar, and walnuts. They may vary depending on the type of ingredients and the number of horns obtained. For the entire amount: Calories: approximately 3,900–4,100 kcal Proteins: approximately 80–85 g Carbohydrates: approximately 540–560 g Fats: approximately 155–165 g Since the number of servings is not specified, it is not possible to calculate the value for a single horn correctly. If the dough is divided into 12 pieces, one piece would have approximately 325–340 kcal, but this estimate depends on the final size and the amount of filling in each horn. Storage and reheating After cooling, store the horns in a covered container to prevent them from drying out. The original recipe does not mention an exact storage duration, so it is preferable to consume them as fresh as possible. If you want to serve them warm, heat them gently before consumption. Do not leave them too long in the heat, as the dough and filling can dry out. The horns can also be eaten at room temperature.

Pastries filled with walnuts

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