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Walnut Walkaways |
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Serves: 24 DOUGH2 to 2 1/4 teaspoons (1 package) active dry yeast 1 teaspoon granulated sugar 1/4 cup warm water (110°F) 2 cups all-purpose flour 1/8 teaspoon salt 3/4 cup cold unsalted butter 1 large egg, lightly beaten FILLING 5 ounces cream cheese, at room temperature 1/2 cup granulated sugar Grated orange zest of 1 small orange Grated lemon zest of 1 medium lemon 1/2 cup plus 2 tablespoons finely chopped walnuts, divided Powdered sugar for dusting Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
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. Variations For 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. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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