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Recipe of Cream Cheese with Walnut
Recipe

Cream Cheese with Walnut

45 min
1 h
Not so easy
4.4
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This is a pie made with cake dough and it is baked in 2 points, it seems difficult but it is not, and it is simply exquisite. Follow the instructions to the letter. It has no failure.

Ingredients

8 servings
  • 280 grams of flour
  • 1/2 teaspoonful of Salt
  • 200 grams of Butter
  • 9 spoonfuls of Water frost
  • 1 soup spoon of Apple vinager
  • 1 package of cream cheese 190 grams
  • 3 eggs
  • 1 Cup of sugar
  • 3 teaspoons of vanilla
  • 3 spoonfuls of Butter melted for nuts
  • 250 grams of whole walnut
  • 1/2 Cup of Maple syrup

    Preparation

    Sift the flour together with the salt and put in the freezer for 30 minutes in a tightly closed bag.
    Cut the butter into pieces and freeze. All the ingredients of the dough must be very cold.
    Put in a food processor the flour and butter and give several beats until they are thick moronas and first add 5 tablespoons of ice water with the motor in motion then 1 tablespoon of vinegar and depending on how you ask for the dough you will put the another 3 or 4 tablespoons of ice water missing until a silky mass is formed. Without having touched it, place it inside a sealed plastic bag and without air, refrigerate in what you prepare the rest of the mixtures. You can do it with a blender and with the hook and if you do not have it with the help of a fork, try not to knead with your hands so that the butter does not melt with the flour and your dough is not perfect.
    In a bowl mix the cream cheese and 1/2 cup of sugar until it is creamy and the sugar granites do not feel, now incorporate 1 egg and the vanilla and mix very well. Reservation.
    Turn the oven to 200 ° C and remove the dough from the refrigerator, spread it thinly about 3 millimeters thick and line your mold 24 cm in diameter, paste the dough very well in the whole mold and pinch it with a fork all over the bottom from the mold to pay and on the shore make an adornment with the same fork or with your fingers make a pinch, so without baking the dough previously, on the raw dough put the mixture you reserved of the cream cheese and bake for 30 min.
    For the walnut filling: Mix in a bowl the remaining 2 eggs with the other half cup of sugar and mix very well, once it is well mixed add without stopping to move, the melted butter, the 2 tbsp of vanilla, the half a cup of honey maple and last the whole nuts. Incorporate carefully so as not to mistreat the nuts as whole ones give a better appearance.
    After half an hour of cooking the pie with the cheese, take it out of the oven, being careful not to burn it and add the mixture of nuts on the hot cheese. Carefully distribute all the nuts on the cheese.
    Bake for 45 minutes, take out and let cool.

    TIPS

    Once cold if you want you can serve or garnish with whipped cream the edges.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    753
    kcal
    38%
    Carbohydrates
    92.9
    g
    31%
    Proteins
    13.3
    g
    27%
    Lipids
    41.2
    g
    63%
    Fiber
    4.8
    g
    9.7%
    Sugar
    43.2
    g
    48%
    Cholesterol
    150
    mg
    50%
    Esha
    Rate this tip
    Ratings (5)
    Claudia Navarro
    11/11/2015 21:27:26
    riquisimo una deliciosa combinacion 
    Benjamin Navarro
    25/07/2014 09:12:34
    Gracias a tus observaciones Le Gourmet hemos podido modificar la receta de nuestra usuaria, Nos encanta que formes parte de la comunidad Kiwilimón. Saludos :)
    Benjamin Navarro
    07/07/2014 02:18:36
    cantidades correctas La cantidad de mantequilla está dudosa, la miel de maple no esta en la lista de ingredientes y en la lista dice 1/2 taza de pendiente ....????? que es eso , de favor les pido que me puedan ayudar con la receta ya que esta interesante pero con las cantidades correctas .....Muchas Gracias
    Irma Gonzalez
    28/06/2014 21:27:55
    simplemente delicioso me encanta la nuez
    Gina Ball
    10/06/2014 16:14:15
    la nuez es deliciosa y me parece buena la receta

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