July 09, 2019

Puffy Spicy Nut-Seed Strudel bites

Makes 20-22 medium size cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 cup heavy whipping cream, room temperature
2 tablespoons olive oil + more for brushing
1/2  cup cream cheese, room temperature
1/4 teaspoon salt
1 tablespoon sugar

1 egg for brushing


1/2 cup sunflower seeds
1/2 cup walnuts, large pieces
1/4 cup white sesame seeds
1 tablespoon + 1 teaspoon brown sugar

In a medium bowl mix together flour, baking powder, cayenne pepper, nutmeg. Set aside.
In a large bowl pour heavy whipping cream, olive oil, cream cheese, salt and pepper. Using a large tablespoon mix together all wet ingredients until smooth consistency. Add dry ingredients and knead the dough. If needed, please add 1-2 tablespoons of flour. Cover with plastic wrap and refrigerate for 2 hours.&

Do not chop or mince the walnut pieces before toasting. Add walnuts and sunflower seeds to medium frying pan. Heat walnuts and seeds in a dry, heavy skillet over medium heat for 3-4& minutes or until golden brown and smell toasted. Stir constantly to ensure even toasting until the nuts and seeds turn a rich, golden brown. Take away from the heat and cool off to room temperature. Take nut-seed mixture to food processor and process ALMOST ground stage. Add sesame seeds and mix well.

Set aside 3 tablespoons of seed-nut mixture out of filling and add 1 teaspoon of brown sugar to it. Add 1 tablespoon brown sugar to the rest of filling.

In a small bowl, beat lightly an egg.

Heat oven to 350°F and place a parchment paper on a large cookie sheet.

Divide dough into 2 equal pieces. Roll each piece into a 12 x 8 inch rectangle. Lightly brush the dough with olive oil and sprinkle each rectangle with half of filling. Using a rolling pin, roll a couple times through the filling and create a log shape, turn log to place seam down and cut into 10-12 pieces.

Brush with beaten egg and sprinkle with nut-seeded mixture previously set aside. Bake 20 minutes on lower shelf and 10 minutes on upper shelf.

Take out from the oven, cool. Store in air-tight container.

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