Pancakes with walnut filling

Pancakes with walnut filling

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

To prepare the filling, mix the sour cream with the powdered sugar, grated orange peel, walnuts, cinnamon and raisins that we have previously soaked in rum diluted with warm water. Homogenize the composition and keep it cold until the pancakes are ready.

For pancakes, put in a bowl sifted flour, salt, sugar and eggs, then gradually pour the milk, alternating with mineral water and beat until the composition becomes homogeneous. (If necessary add a little milk or flour to obtain the right consistency ) Cover the bowl and let the composition rest in the cold for 1/2 hour.

Grease a hot pan with oil and pour a small polish of the composition, while tilting the pan to obtain a uniform layer. Bake the pancakes in turn, on both sides.

For the sauce, melt the chocolate and whipped cream in a bain-marie. We take it down and mix it with the rum.

Serve the pancakes filled with walnut cream and sprinkled with chocolate sauce.

Walnuts filled with chocolate cream, very tender

Walnuts filled with chocolate cream, very tender is a childhood recipe. Nuts made of fragrant dough, scented with butter and vanilla, filled with different creams of chocolate, vanilla, lemon, orange & hellip.

I prefer to make cakes with sheets, leavened croissants and cakes, less often croissants, nuts & hellip.

I took the shape out of the mothballs and switched to making walnuts, because I promised the recipe a long time ago. & # 128578 In Romania I have 5-6 old shapes, with different patterns: nuts, honeycombs, mushrooms, butterflies, popcorn. I took them to the country and put them in a closet. Here I have an electric, modern form, I don't have to sit next to it.

I made the nuts quite quickly, while I cooked and washed the dishes, I also made the walnut shells.

The recipe for tender walnuts with lard and butter was also tried by the readers of the blog Pofta Buna !:

Ideas full of fillings

From 200 grams of mushrooms, with the addition of 2 onions and 1 carrot, fried in vegetable oil, you will make a delicious mushroom filling. Don't forget to add your favorite spices and salt.!

Grate 1 boiled beetroot, add 50 grams of chopped walnuts, a few cloves of garlic, salt and pepper. Enjoy the taste of pancake beet filling.

From 0.5 liters of almond milk, 100 grams of sugar and ground nuts, 1 tbsp. tablespoons of flour cooked in a thick pan. Freeze the mixture with walnut syrup to increase the taste.

Combine 3 crushed apples with 50 g of powdered sugar and 20 ml of water in a pan. Cook until the apples are ripe. After turning off the heat, add slices of dark chocolate or a few tablespoons of cocoa.

By the way, the filling does not have to be inside. Serve a pancake & # 8220 empty & # 8221 wrapped in straw or a triangle, separate from the filling: the person eating will decide with what taste and amount of filling he wants to try pancakes.

Fluffy cake with cream and lots of walnut filling, raisins, cocoa

Fluffy cake with cream and lots of walnut filling, raisins, cocoa. Cake recipe with lots of cream in the dough. How to make walnut filling for fluffy cakes? Cake recipes for Christmas or Easter. Holiday Recipes.

Cake recipe with lots of walnut, cocoa and many raisins. The cream cake dough is extremely fluffy and the cake is delicious and kept fresh for a long time.

I make this fluffy cake with cream both simple (only with candied raisins and orange peel) and filled with a generous layer of walnut cream. Sometimes I also use hazelnuts or almonds because they give the cake a special flavor.

The cream cake spreads nicely into strips (shovels, notebooks) and the natural aromas of lemon, orange and vanilla make this cake a real holiday cake.

From these quantities results 2 cakes with baked cream in standard shapes of 30 x 10 x 10 cm.

  • 700 g 000 flour
  • 35 g caster sugar
  • 35 g fresh yeast or 12 g dry yeast
  • 300 ml of lukewarm milk
  • 250 g sour cream (fermented) with min. 24% fat (from that for papanas to sarmale)
  • 3 yolks
  • 100 g butter with 82% fat (soft, not melted)
  • 120 g powdered sugar
  • 1 llingurp of grated lemon peel
  • 8 g salt
  • ½ teaspoon vanilla extract or 1 sachet of vanilla sugar
  • 600 g walnut (or combination of walnut and hazelnuts, almonds)
  • 25 g cocoa powder
  • 200 milk
  • 250 sugar
  • ½ teaspoon vanilla extract or 1 sachet of vanilla sugar
  • 200 g raisins or dried cranberries
  • a pinch of salt
  • 1 tablespoon candied orange peel

For the filling from walnuts and dates we will need:

  • 350 g of ground walnuts,
  • 200 ml of milk (for vegans soy milk is preferable, but you can also use almond or rice milk),
  • 450 g of blended dates.

All these 3 ingredients for filling the pancakes are put on low heat for 10-15 minutes, stirring constantly until a thick paste is obtained, and if it is too thin add a little soy milk powder to make the filling with nuts more viscous. .

Pancakes can also be filled with urda and dill, fruit jam (apricots, plums, strawberries, mulberries, raspberries, blackberries, peaches, cherries, cranberries, cherries, blueberries, etc.), rosehip paste or chocolate powder of carob, over which almond flour is added to enhance the flavor of the pancakes.

Pancakes with nuts and currants

Did anyone say pancakes? No one can resist a pancake, their power of attraction is universal! From toddlers to grandparents, no one refuses a pancake. These super-thin pancakes seasoned with Veggy Sweet blend are filled with a delicious composition of currants and nuts.

10 healthy pancake fillings

When it comes to pancakes, most of the time we include them in the "pampering" category. Of course, this does not mean that it cannot be a nutritious and delicious treat at the same time. We offer you 10 ideas for healthy pancake fillings, 5 sweet and 5 salty, and we invite you to choose your favorites!

Sweet pancakes

For sweet pancakes, you can follow the recipe with wholemeal flour and bananas or the American pancakes. If you want to "go safe", you can fill them with spreadable chocolate cream or one of the classic combinations, such as peanut butter and bananas or your favorite jam and various nuts. And if you feel adventurous, you can try the filling of:

  • The pieces ofbaked applesand vegan yogurt.and berry sauce., honey and raisins.
  • Avocado paste, honey and nuts.and cherries from compote.

Salted pancakes

If, instead, you want a savory dish, you have various recipes for recipes for salty vegan pancakes, such as: chickpea pancakes, chickpea and spinach pancakes, sweet potato pancakes and lentils or American savory pancakes. For the filling, you can play with a lot of sauces, creams and vegetables. We also offer you some fillings dear to us:

    , sauteed spinach andDutch vegetable sauceand mushrooms
  • Humusclassical,Redorgreen
  • Mushrooms and garlic sauce made with vegan yogurt
  • Vegetables withdried hot pepper sauce

However, we must warn you: even if it is healthy, it does not mean that you can overdo it. We advise you to consume balanced and adapted to your needs.

In the first episode we invite you to Rebreanu's table and to the dishes he describes in the novel Ion! We invite you to the holiday table too! Watch the first episode HERE & # x1f5a4

I chose to participate in Rebreanu's Table with a recipe very dear to me - Pancakes with urda and dill & # 8211 which I adapted according to Buni Sia's recipe, which she learned from Tina, her grandmother. Of course, Tina didn't have a pancake, she baked the pancakes in the cast iron pan, the buffalo yogurt was homemade, with fresh milk from "Iambor" and she made the same from the eternal cow "Steluta". But in my recipe for Pancakes with urda and dill, the traditional meets the modern and I used buffalo milk yogurt and urda Camara Noastra, and I filled the pancakes directly in the pan. The outcome? Delicious pancakes, worthy of the meal at Ion's Wedding!


  • 4 eggs
  • 60ml oil
  • 500ml milk
  • a spoonful of sugar
  • 1/4 teaspoon salt
  • vanilla to taste
  • 200g flour
  • oil for greased tray

Pancakes with urda and dill - Ingredients for the filling

  • 500g urda Camara Noastra
  • 4 tablespoons buffalo milk yogurt Our Chamber
  • 4 tablespoons sugar (or to taste)
  • 1 yolk
  • 2 tablespoons finely chopped dill

Preparation Pancakes with urda and dill

  1. Put all the ingredients for the filling in a large bowl and mix with the mixer or whisk until you have a homogeneous composition, very fine, without lumps of flour. Let the pancake composition rest for 10-15 minutes before baking the pancakes.
  2. Meanwhile, prepare the filling: mix all the ingredients for the filling until we have a cream. We match with sugar and dill to taste.
  3. Heat a non-stick pan and grease it with a little oil, using a pastry brush. Put about half of the composition polish for each pancake and turn the pan to distribute evenly. Bake for 1 minute over medium heat or until the pancake makes a film on top.
  4. Put a generous layer of urda cream on half of the pancake.
  5. Fold the pancake in half so that it covers the filling. Bake on low heat on each side, to bake the filling and until the pancakes are browned.

Pancakes with urda and dill is a recipe that the whole family will love! And I'm sure it would have been a recipe worthy of Rebreanu's Meal! Watch the whole episode HERE.

But a festive meal, as it was at Ion's wedding meal, is not complete without a plate of appetizers! Of course, I couldn't help myself and, from the delicious products of Our Chamber, I made a peasant plateau, which I serve with great pleasure! May you be the best!

Dough pancakes. 5 steps for the perfect pancake dough

Country eggs make the pancakes fluffier, because the egg white is more consistent, and the yolk will give them a more beautiful color.

Do not mix the liquid ingredients first and then incorporate the dry ones, but vice versa. First mix the dry ingredients, make a hole in the middle, add the other ingredients and mix gently, from the center of the bowl to the outside.

To make sure you don't have lumps, strain the dough through a sieve before preparing the pancakes. This will make them more airy.

After you have finished the whole "technological process", let the dough rest in the cold for 20-30 minutes. The starch in the flour will swell and the pancakes will come out fluffier.

Do not fill the pancake as soon as you remove it from the heat. Place them all on top of each other, cover them with a lid or a plate, and they will freeze.

CAREFUL! The temperature in the pan is very important. If the pan is not very well heated, the pancakes will not bake, they will remain white and difficult to handle. On the other hand, if it is too hot, the dough will fry too quickly and you will not be able to spread it nicely.

BRIDGE! To prevent the pancakes from sticking, you can add potato or beer starch to their dough.

Cake with walnuts, hazelnuts, almonds, jam and chocolate & # 8211

Cake with walnuts, hazelnuts, almonds, jam and chocolate & # 8211 recipe by Nussecken. Triangles of tender dough, mix of caramelized nuts with butter, apricot jam and chocolate icing. Fresh cake with nuts, jam and chocolate. Walnut, almond, hazelnut cake recipes. Walnut cookie recipes.

This cake with walnuts, hazelnuts, almonds, jam and chocolate is usually made for Christmas. It is popular in Austria and Germany. I have "met" these Nussecken since childhood, when I was first in Austria. I ate then, from a praline store, various goodies, including mini-Nussecken that were sold by the kilogram. It was a small shop in Sector III in Vienna where they had a lot of specialties: from Mozartkugel and Mozarttaler to glazed chestnuts (the recipe here) and candied fruit drawn in chocolate. They then winked at me with this Nussecken, which I also tasted. Excellent! Triangles of tender dough covered with a thick layer of chopped hazelnuts and with chocolate glazed corners. Yummy!

Some time ago, my friend Daniela Baitura Toma (Savori Urbane fan) asked me about this cookie-cake and asked me to make it because she loves it too. I promised to find out the exact recipe of these Nussecken, and even though it took some time for it to be published, I hope they make you and you happy too. Last year was one of our Christmas cakes.

The classic version of the cake is with hazelnuts only. But there are also many variations with hazelnuts, walnuts, almonds and combinations thereof. It is certain that hazelnuts should predominate.

This cake with walnuts, hazelnuts, almonds, jam and chocolate is exceptional, of a rare finesse. Basically there are some hazelnuts and walnuts that caramelize in vanilla butter. Sour apricot jam and bitter chocolate balance their sweetness and make the cake perfect.

Regarding the name of & # 8222Nussecken & # 8221 this means & # 8222 walnut corners & # 8221 where under the name of nuts we mean hazelnuts, walnuts, almonds. Haselnuss in German it means hazelnuts, so it may be an abbreviation of it. That is why the shape of these cakes is always triangular. It is pronounced & # 8222nuss-ecan & # 8221 with emphasis on the first syllable.

From the quantities below results a cake with walnuts, hazelnuts, almonds, jam and chocolate baked in a tray of 30 & # 21540 cm. This recipe is from an Austrian cookbook from the & # 821770.