Nut-Cream Pastry
Perfect for next Sunday afternoon or a sweet snack for breakfast. Today I’m sharing with you a delicious recipe for a yeast dough pastry with walnut filling. The soft yeast dough and the aromatic walnut filling are an unbeatable combination that you will simply love.
Walnuts are a great source of plant protein, fibre, omega-3 fatty acids and antioxidants. They are also rich in vitamins and minerals such as magnesium, potassium and iron. These nuts have many health benefits, including lowering the risk of cardiovascular disease, improving brain function and aiding weight loss. They are also versatile and can be used in many different dishes, from salads to baked goods like our yeast dough biscuits with walnut filling. So, let’s stop talking about the nutrients of walnuts and get straight to work making this delicious pastry together!
Preparation time: 40 minutes
Baking time: 35 minutes
INGREDIENTS
Ingredients yeast dough:
- 650 g wheat flour
- 250 ml lukewarm water
- 3 tbsp rum
- ½ tsp salt
- 50 g honey
- 30 g yeast
- 1 egg
- 50 g melted butter
- 1 egg to coat the pastry
Ingredients nut filling:
- 250 g walnuts
- 40 g icing sugar
- 60 g honey
- 3 tbsp rum
- 1 pkg vanilla sugar
- 1 pinch cinnamon
- 50 ml milk
- 2 tbsp sultanas
PREPARATION
- Mix the honey, salt, yeast and rum with the lukewarm water using a spoon.
- Add the egg and stir it in.
- Stir in the flour.
- Add the melted butter and mix to a smooth dough.
- Leave to rise in the oven at 40-50°C for about 20 minutes. Put a cooking spoon in the oven door to keep the air circulating.
- Remove the dough from the oven, knead well and leave to rise again in the oven for 10 minutes.
- Chop the nuts in the Thermomix on the highest setting for about 15 seconds. Add the rest of the ingredients, except the sultanas, and mix together on speed 5 for 30 seconds. Finally, stir in just the sultanas with a spoon.
- 8Remove the pastry from the oven. Form a long roll with half the dough, cut off pieces of equal width so that the dough pieces are roughly the same size.
- Roll out the small pieces with your rolling pin, fill with about 1 tsp of nut filling and shape into a ball.
- Place the nut balls on a baking tray lined with baking paper.
- Brush the nut balls with beaten egg.
- Bake for about 25 to 30 minutes at 175°C with top and bottom heat until golden brown.
- When cool, decorate with sugar icing.
The nut pastry can also be enjoyed without icing, just dusted with icing sugar. A chocolate glaze also goes wonderfully well. It all depends on your taste!