Puff pastry braids with honey and walnuts like those from the café, actually even better! You always pick them at the café and would like to make them at home so you can eat them every day: here they are, they really are the puff pastry braids with walnuts and honey!
Have you ever looked for a tasty idea for breakfast or an afternoon snack and didn’t know what to prepare? Then this is the right recipe for you. In fact the puff pastry braids with honey and walnuts — just like the apple and walnut braids — are very easy to make and delicious, and they’re perfect for vegetarians too! Delicious and crispy, with a filling of walnut jam and honey, the puff pastry braids are homemade with simplicity and very few ingredients and are super indulgent. The honey-and-walnut combination is truly unique — a mix of aroma and flavor that’s hard to resist — but if these two ingredients are wrapped in a golden, flaky shell of puff pastry, perfection is achieved! Want to make them too?
Let’s go to the kitchen to discover how to make the honey and walnut puff pastry braids, but before you rush to the stove, if you want to stay updated on all my other kitchen ideas you can follow my page facebook and my profile instagram.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the honey and walnut braids
- 2 rolls puff pastry sheets
- 7 oz walnut jam (walnut)
- to taste honey
- as needed egg (beaten)
- as needed walnut halves
- 1 cup walnuts (shelled)
- 6 tbsp sugar
- 2 tbsp water
Tools
- Baking sheet
- Oven
- Parchment paper
Steps to make the honey and walnut braids
The quantities I give are for 8 little braids. We are 5 and one roll makes only 4, so if you wish you can halve the quantities.
Unroll the puff pastry and divide each roll into 4 rectangles. Make cuts along the sides of each rectangle, making fishbone-style slits about 5/8″ (approximately) apart and about 1 3/8″ long.
Fill the center of each rectangle with walnut jam and a teaspoon of honey.
Fold the edges of each rectangle towards the center, making a braid.
Brush with beaten egg and bake in a conventional (static) oven at 392°F for 15–20 minutes or until the desired golden color is reached. (A fan-forced oven is slightly faster). Remove from the oven, brush with a little warm honey, sprinkle with chopped walnuts and enjoy.
Our puff pastry braids with walnuts and honey are ready — serve warm; after a few minutes of resting they’re delicious. Leftovers can be kept at room temperature for up to 24 hours, but if it’s winter, warm them before serving. If you prefer, you can freeze them raw and put them directly into the oven for baking; in that case the baking time will increase by about 10 minutes. Our apple-and-puff pastry braids are ready — serve warm after a few minutes of rest; they’re delicious. Leftovers keep at room temperature for up to 24 hours, but if it’s winter, warm them before eating. If you prefer, you can freeze them and put them directly into the oven for baking; in that case the baking time will increase by about 10 minutes.
Gather the walnut halves on a baking sheet and toast them at 338°F for 10 minutes or until they take on color and you can smell their aroma. Watch them closely because they can burn quickly; then remove from the oven and let cool. Remove any loose skins and place the nuts in the blender; blend until you obtain a fine walnut meal.
Place the water and sugar in a small saucepan and bring to a boil over the lowest heat.
As soon as the sugar has dissolved, add the walnut meal, stir, cook for 1 more minute and turn off the heat. Let cool and use as needed.
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FAQ (Questions and Answers)
How can I store walnut jam?
Walnut jam keeps well in the fridge for about ten days. To make preserves that last longer: after sterilizing the jars, remove them from the pot with tongs and place them mouth-up on a clean cloth.
Fill them immediately with the very hot jam being careful not to burn yourself, close them tightly and let them boil again for about ten minutes while completely covered with water. Let cool in the same pot, then remove and press the lid; if a vacuum has formed, the preserve was successful and the product will keep perfectly for 6 months.
I made a small quantity so I did not perform the canning step.
