Walnut Walkaways Recipes

WALNUT WALKAWAYS

Steps:

• 1. To make the dough: In a small bowl, mix together the yeast, sugar, and warm water, and let stand until foamy, 5 to 10 minutes.2. In a food processor, pulse together the flour and salt a few times to mix. Cut the butter into tablespoon-size chunks, add to the flour mixture, and pulse until the mixture resembles coarse crumbs. Add the yeast mixture and the egg, and process just until the dough forms a ball. Do not overprocess. (If working by hand, combine the flour and salt in a bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the yeast mixture and egg until the dough comes together.) Transfer the dough to a large, lightly greased bowl and turn the dough to grease the top. Cover the bowl with plastic wrap and chill for 1 hour.3. To make the filling: In a small bowl, beat together the cream cheese, sugar, orange zest, and lemon zest until light and fluffy.4. To assemble: Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly and set aside.5. Remove the dough from the refrigerator. Divide the dough in half. Roll each portion into a 9-by-13-inch rectangle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Spread half the cream cheese mixture on each rectangle, then sprinkle each with 1/4 cup walnuts.6. Roll up each rectangle, starting with a long side, jelly roll fashion, and pinch the edges together to seal. Place seam side down on the prepared baking sheet. Using a sharp knife, make a lengthwise slit halfway through each roll. Sprinkle the exposed opening with the remaining 2 tablespoons nuts. Bake until lightly golden, about 25 minutes. Cool on the baking sheet. Dust with powdered sugar and slice each roll on the diagonal into 1-inch-wide pieces.VariationsFor Currant, Orange, and Pine Nut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated orange zest, 1/2 teaspoon ground cinnamon, 4 teaspoons dried currants, and 1/2 cup finely chopped pine nuts. Continue as directed.For Grapefruit, Tangerine, and Slivered Almond Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated grapefruit zest, 2 teaspoons grated tangerine zest, and 1/2 cup finely chopped slivered almonds. Continue as directed.For Candied Ginger, Lemon Zest, and Walnut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 4 teaspoons chopped candied ginger, 1 teaspoon grated lemon zest, and 1/2 cup finely chopped walnuts. Continue as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

WALNUT WALKAWAYS

Steps:

• Preheat oven to 375.
• Combine yeast with warm water.
• Combine flour and salt in mixing bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Add yeast and egg, mix just until blended.
• Roll out dough, half at a time on a floured surfaced to a 13x9 inch rectangle.
• Beat cream cheese, sugar, and vanilla until light and fluffy.
• Spread half on each rectangle.
• Sprinkle with walnuts.
• Start with 13 inch side, roll up like a jellyroll.
• Place seam side down on a lightly greased cookie sheet.
• Cut each roll halfway through lengthwise.
• Bake at 375 for 20 to 25 minutes.
• After cooling sprinkle with confectioner's sugar.
• Cut diagonally into 1 inch slices.

WALNUT WALKAWAYS

Steps:

• Dough: Soften yeast in warm water and set aside.
• In another bowl, combine flour, salt, then cut in margarine to coarse crumbs.
• Add softened yeast and egg, then blend.
• Roll the dough out on a floured surface to make two 9" X 13" rectangles.
• Filling: Beat cream cheese, 1 cup sugar and vanilla until fluffy.
• Spread half of the filling mixture onto each rectangle of dough.
• Sprinkle with chopped nuts.
• Rollup dough, starting from long side.
• Place seam side down on lightly greased cookie sheet.
• Cut the roll about half way down, through the center, lengthwise.
• (This will allow the roll to spread slightly during baking. I like to dash the knife cuts like highway lines so it doesn't spread open too much.)
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven, cool slightly.
• Cut lengthwise, then diagonally into 1" pieces.
• Dust with powdered sugar.
• Serve (Best when still warm).
• Leftovers should be refrigerated.
• Hint: Filling may be colored to fit your mood or the holiday.