From the blog "Crazy for Crust"
Maple Walnut Butter & Pie Crust
Chips
Ingredients
Walnut Butter
- 2 cups
walnuts
- 2
tablespoons pure maple syrup
- 1/2
teaspoon salt (more to taste)
- 1
tablespoon vegetable oil, optional
-
Pie Crust Chips
- 1
refrigerated pie crust
- 1
tablespoon pure maple syrup or granulated sugar (optional)
-
For the Maple Walnut
Butter
- To
toast walnuts (this is optional, but I like my walnuts toasted), place them in a
frying pan over low heat. Cook for a few minutes, stirring almost constantly. As
soon as you notice little brown spots and/or smell the walnuts, remove from heat
and place on a plate to cool. Make sure they are almost completely cool before
continuing.
- Place walnuts in a food processor. Process for
about 1 minute, then stir and add salt and maple syrup. Process another minute
or two, adding oil if you want a thinner consistency. Add more salt according to
your preferences.
- Store in refrigerator; makes 8 ounces.
For the Pie Crust Chips:
- Preheat oven to 350 degrees. Line a baking sheet
with parchment or a silpat baking mat.
- Unroll pie crust and, using a cookie cutter, cut
rounds of dough. Re-roll as necessary. Depending on size, you’ll get about 24
rounds.
- Lay on your cookie sheet and use your finger to
lightly coat with maple syrup, or sprinkle with granulated sugar.
- Bake 10 minutes, cool before
serving.
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