Hazelnut Pastry Dough Recipes

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HAZELNUT PASTRY DOUGH



Hazelnut Pastry Dough image

Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk instead of a rectangle).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes 2 rectangles (enough for two 4-by-13-inch tarts)

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 cup ground toasted, skinned hazelnuts
Salt
2 sticks unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  • Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.

HAZELNUT PASTRY DOUGH



Hazelnut Pastry Dough image

Categories     Dessert     Hazelnut     Gourmet

Number Of Ingredients 8

1/8 cup hazelnuts (about 1/2 ounce)
1/3 cups plus 1 teaspoon sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
1 large egg
1 teaspoon Frangelico (hazelnut-flavored liqueur) or hazelnut extract
1 teaspoon vanilla

Steps:

  • Toast and skin hazelnuts. In a food processor pulse nuts with 1 teaspoon sugar until finely ground. Add flour, baking powder, and a pinch salt, pulsing to combine. Add remaining 1/3 cup sugar and pulse to combine. Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal. In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla. Add egg mixture to butter mixture, pulsing until mixture forms a dough. Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days. Bring dough to room temperature before using.

CHOCOLATE HAZELNUT CIGARS



Chocolate Hazelnut Cigars image

Chocolate-hazelnut spread is rolled in phyllo dough and baked.

Provided by CupcakeSparkles11

Categories     Desserts     Chocolate Dessert Recipes

Time 1h10m

Yield 25

Number Of Ingredients 3

1 (8 ounce) package phyllo dough, thawed if frozen
½ cup melted butter
½ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
  • Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
  • Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
  • Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 9.2 g, Cholesterol 9.8 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 76.5 mg, Sugar 4 g

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