Best Walnut Filling Recipes

BEEF EN CROûTE WITH CORIANDER WALNUT FILLING

Steps:

• Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until just smoking and brown beef, 1 piece at a time, on all sides, about 2 minutes total for each piece of beef, transferring to a platter.
• Make an egg wash by lightly beating egg with water. On a lightly floured surface with a floured rolling pin roll out dough into a 19- by 15-inch rectangle (slightly less than 1/4 inch thick). Cut a 1-inch strip of dough from a shorter end (leaving an 18- by 15-inch rectangle) and reserve strip. Arrange rectangle lengthwise on a baking sheet or tray (about 17 1/2 by 12 1/2 inches), letting excess hang over. Spread one third filling lengthwise down middle of rectangle, forming a 16- by 2-inch strip. Arrange beef pieces end to end lengthwise on filling and spread remaining filling on top of beef. Brush edges of dough with some egg wash. Fold up long sides of dough to enclose beef completely and seal edge. Fold ends of dough over wrapped beef and seal edges. Invert a large baking sheet onto wrapped beef and invert beef onto sheet so that pastry is seam side down. Brush crust evenly with some egg wash. Cut out holly leaves and berries from reserved pastry strip and arrange on crust, gently pressing to make them adhere. Brush decorations with some egg wash and with a sharp knife make small steam vents every 3 inches on top of crust. Chill beef en croûte, loosely covered, at least 1 hour and up to 6.
• Preheat oven to 400°F.
• Bake beef en croûte in middle of oven 45 minutes, or until pastry is golden brown and a thermometer inserted diagonally 2 inches into center of beef registers 115°F. Let beef stand on sheet on a rack 25 minutes. Beef will continue to cook as it stands, reaching 125°F. (medium-rare).

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

WALNUT MERINGUE PIE CRUST WITH FRUIT FILLING

Steps:

• Beat the egg whites until soft peaks form.
• Add the salt and baking powder.
• Gradually beat in the sugar; continue beating until stiff and glossy.
• Add the vanilla extract.
• Lightly fold in the walnuts and cracker chunks.
• Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides.
• Bake at 325°F for 25 to 30 minutes.
• Cool completely on a wire rack.
• Just before serving, fill the center with the drained fruit.
• Serve the whipped cream on the side.

POVITICA, WALNUT FILLING OR CREAM CHEESE FILLING

Steps:

• In a heavy saucepan, combine all of the filling ingredients, except the raisins. Stirring often, heat the mixture until it turns fairly thick (about 30 minutes). Set aside to cool. Combine the sugar with the melted butter and salt. Stir in the boiling water and cool until lukewarm. Combine the yeast, warm water and 1/2 tsp sugar, stirring until the yeast is dissolved. Set in a warm place until foamy (about 5 minutes). Add the cooled water/sugar/butter mix to the yeast, then stir in the beaten eggs and fold in the flour, gradually. Turn out onto a floured board and knead for about 5 minutes, until a soft dough. Place in a greased bowl, cover with a clean teatowel and place somewhere and draught-free, until doubled in size. Now, roll out the dough. Cover a worktop with a large cotton teatowel, and sprinkle lightly with flour. Place dough in centre and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape. Cover the dough evenly with the prepared filling, then sprinkle with raisins. Roll up the povitica into a Swiss roll shape, by lifting the cloth on one side and letting the dough roll itself up. Place the finished roll on a large greased baking tray, two inches deep and form it into a tight 'S' shape. Tuck in the ends and squish it flatter. Cover, and let rise for 2 1/2 hours in a warm place. Bake in a preheated oven at 375F/190C/gas mark 5 for 10 minutes, then reduce to 350F/180C/gas mark 4 for 50 minutes, until nicely browned. Allow to cool on the tray for 30 minutes before removing to a wire rack to cool further.

SOUR CREAM ROLLS WITH WALNUT FILLING

Steps:

• In a large bowl, mix the first 5 ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 8 portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Place rolls 2 in. apart on parchment-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.

CORIANDER WALNUT FILLING

Steps:

• Preheat oven to 350°F.
• In a baking pan toast walnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored, and cool completely. Mince garlic and discard stems from spinach.
• Have ready a large bowl of ice and cold water. In a 3-quart kettle half filled with boiling salted water blanch spinach 20 seconds and with a slotted skimmer transfer to ice water to stop cooking. Return water to a boil and blanch fresh coriander and parsley 5 seconds. Drain herbs in a colander and transfer to ice water to stop cooking. Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.
• In a food processor pulse walnuts just until finely ground. Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth. (Filling may be made 2 days ahead and chilled, covered.)

PUFF PASTRY WRAPPED BRIE WITH MAPLE WALNUT FILLING

Steps:

• In a bowl, stir together walnuts, raisins and maple syrup until combined well and set aside.
• On lightly floured work surface roll out puff pastry to about a 12-inch circle.
• Using a large serrated knife, cut brie in half crosswise into two circles. Separate brie and spoon walnut mixture onto one of the circles.
• Top with remaining circle.
• Place stuffed brie in centre of pastry and fold pastry over top overlapping each piece decoratively to cover brie.
• Place on parchment paper lined baking sheet and bake in 400°F oven for about 30 minutes or until pastry is golden brown.
• Allow wrapped brie to cool for about 10 minutes before serving.

BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS

Steps:

• In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.

BAKED APPLES WITH APRICOT AND WALNUT FILLING

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples, covered with microwave-safe plastic wrap, on high power (100%) for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand, covered, for 5 minutes, or until they are tender.

CHOCOLATE-WALNUT FILLING

Steps:

• Cream butter and sugar on medium speed until light and fluffy. Beat in walnuts and salt until combined. Beat in chocolate. Use immediately.

WALNUT FILLING

Steps:

• Cook walnuts with milk and flour.
• Mix well with the egg yolks.
• Cream butter with the sugar; add to the walnut mixture.

BAKED APPLES WITH APRICOT AND WALNUT FILLING RECIPE

Steps:

• Preheat oven to 375 degrees. In a medium bowl, combine the apricots, walnuts, brown sugar, and butter. Core the apples, making each opening large enough to hold 1/6 of the apricot mixture, peel the top third of each apple. Arrange the apples, cavity-side up, in a 13- by 9- by 2-inch baking dish, and fill the cavities with the apricot mixture. Sprinkle any remaining filling around the apples, pour the orange juice around them, and dot with butter. Bake apples 15 minutes and baste with juices. Continue to bake, basting regularly, until tender, about 1 hour. Remove from oven and let stand about 10 minutes before serving. Transfer to serving bowls, spoon juices over, and serve. This recipe yields 6 servings. Wine suggestion: Sauternes - B&G or Filhot