Best 6 Fruit And Nut Pastries Recipes

FRUIT AND NUT SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

FREE-FORM FRUIT AND NUT PIES

Steps:

• Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes. Cool.
• Pulse the 3/4 cup cool pine nuts and sugar in a food processor until finely ground, about 15 times. Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times. Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
• Lay out an 8 by 11-inch sheet of waxed or parchment paper. Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each. Press down lightly to make even disks, and cover with another sheet of paper. With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter. Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
• Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles). Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1 1/2-inch border around the edges. Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (Use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way. See photo.) Repeat with the remaining disks.
• Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it. Sprinkle remaining pine nuts onto the egg wash. Refrigerate pies for 30 minutes.
• Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes. Let set for 5 minutes before transferring with the paper onto a rack to cool.
• Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.

FRUIT 'N' NUT RINGS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, in a saucepan, bring the raisins, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a food processor or blender; cover and process until coarsely chopped. Pour into a bowl; stir in nuts., Line two baking sheets with foil and grease well; set aside. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 15x9-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place each roll seam side down on a prepared baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 25 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over rings.

FRUIT AND NUT FILLED PASTRY (VEGAN)

Steps:

• For the dough, put the flour, sugar and salt into a medium bowl.
• Add the margarine and oil, and cut in until the mixture resembles coarse crumbs.
• While tossing the mixture with a fork, gradually sprinkle the water on top.
• Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out.
• A food processor may be used to make the dough.
• After the water is added, process only about 10 seconds or until the dough begins to come together; do not over-process or the pastry will be tough.
• For the filling, combine all the ingredients in a medium bowl.
• Note: If the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop.
• Preheat the oven to 375 degrees.
• Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle.
• Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends.
• Bring the long edges up over the filling and pinch them tightly together.
• Then pinch the ends closed to form a long"snake" that encompasses the filling.
• Gently bend the snake into a"U"- or"S"-shape (so it will fit in your pan) and carefully transfer it to a greased or nonstick-spray coated or parchment-lined baking sheet.
• Bake in the preheated 375-degree oven for about 35 minutes, or until golden.
• Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely.
• It may be served warm at this point.
• Just before serving, sprinkle the pastry with sieved confectioners sugar.
• Cut it into wide slices to serve.

FRUIT AND NUT SHORTBREAD

Steps:

• Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

FRUIT & NUT BAKED OATMEAL

Steps:

• Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.