Indulge in the delightful crispiness of our Cream-Filled Walnut Pastry Delight, a dessert that combines the rich, nutty flavors of walnuts with the smooth creaminess of mascarpone. Wrapped in thin, flaky pastry layers and soaked in a light lemon-infused syrup, this dessert is a testament to the beauty of simple ingredients creating an extraordinary experience.
Why You’ll Love This:
This dessert is for those who cherish the harmony of textures and flavors. The crispiness of the pastry, the richness of the cream, and the crunch of walnuts come together in perfect balance, while the syrup adds a subtle sweetness and moisture. It’s a versatile treat that can be enjoyed in any season and is sure to be a crowd-pleaser.
Perfect Occasion:
This Cream-Filled Walnut Pastry Delight is perfect for celebrating special occasions, from festive gatherings to intimate tea parties. It’s a wonderful way to mark milestones or to add a touch of sweetness to your holiday feasts. Moreover, its elegant presentation makes it a great choice for impressing guests.
Decoration Tips:
For an exquisite presentation, dust the pastries with powdered sugar or drizzle them with melted chocolate before serving. Garnishing with a few whole walnuts or a sprinkle of finely chopped pistachios can add a beautiful contrast and a touch of color.
Ingredients:
- Syrup:
- 2 cups sugar
- 2.5 cups water
- A thin slice of lemon
- 1 package of phyllo dough (470g)
- 200g walnuts, finely chopped
- 300g mascarpone (or clotted cream)
- 120g butter
Directions:
- Begin with the syrup: Combine sugar, water, and lemon slice in a saucepan. Bring to a boil, then reduce heat to medium (for a stove with settings up to 9, use 5). Simmer for 12-13 minutes. Remove from heat. The syrup should be warm, not hot.
- Melt the butter and skim off any foam. Strain it to ensure it’s clear.
- Lay two sheets of phyllo on a work surface. Lightly brush with some of the melted butter, then add another sheet on top. Keep the unused phyllo covered to prevent drying.
- Spread a layer of mascarpone over the phyllo. This might be tricky, so do it gently. Sprinkle evenly with chopped walnuts.
- Roll the phyllo up into a log and cut into 2-3 inch pieces. Place these in a baking tray.
- Repeat with the remaining phyllo, mascarpone, and walnuts. Brush the rolls with the remaining butter.
- Bake at 347°F (175°C) until golden brown, about 1 hour. After removing from the oven, wait for 2-3 minutes, then pour the warm syrup over the pastries.
- Let them soak for 2-3 hours before serving.
Enjoy this sublime treat that effortlessly marries the crispiness of phyllo pastry with the lusciousness of cream and the nutty crunch of walnuts, all brought together with a hint of lemony sweetness.
