The finest nuts
and snack foods from around the world
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The
Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All
original graphics and text are copyrighted © 1997, 1998, 1999 by The Nut Factory and may
not be used without permission.
Design and scripting by
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Baklava
classic Greek strudel |
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4 cups chopped pistachio nuts
and/or 4 cups medium walnut pieces
1/4 cup sugar
1 pound commercial phyllo (strudel) dough
2 cups melted butter or margarine
1/2 teaspoon cinnamon
dash of ground cloves |
- In a large bowl combine nuts, sugar, cloves, cinnamon.
- Preheat oven to 350 degrees.
- Butter baking sheet or jelly roll pan well. Brush 5 sheets of phyllo dough with melted
butter. Place them on top of one another in pan.
- On top of the fifth layer spread thick layer of nut mixture. On top of that, place 2
sheets of phyllo dough, each spread with melted butter.
- Using remaining phyllo sheets, spread thin layer of nut mixture on each, reserving 3
plain sheets of dough for topping, each one layered with melted butter.
- Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into
diamond shaped pieces prior to baking. Bake 45-60 minutes on middle shelf of oven. When
pastry appears golden brown it is sufficiently baked.
Syrup:
In a saucepan boil 2 cups sugar and 1-1/2 cups water until they begin to thicken and form
a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick &
syrupy. Add 2 tablespoons of rose water or orange blossom water and 1 tablespoon of lemon
juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over
it.
If you have a recipe that you would like to share with us, please drop us a note. Thank you! |
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| Tip of the
day Nuts are high in vitamins and extremely
nutritious |
Apple Strudel
Our
favorite recipes
apple strudel is
a traditional European specialty
1 cups sweet
Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated
hazelnuts or grated
almonds
6 tbsp sour cream
pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar
Soak raisins in rum or cider 3 hours. peel and finely slice apples.
Sprinkle with lemon juice.
Thaw filo dough. Preheat oven to 400 degress. Grease large baking sheet.
Combine soaked raisins, sugar, nuts, sour cream, and cinnamon. Add to apples, toss
mixture.
Take one sheet filo dough - keeping others sheets covered with damp cloth. Place
filo sheet on damp towel. Brush with melted butter, place another filo sheet on top,
again brush next sheet with butter. Top with third filo sheet.
Beginning one inch from edges, spread 1/3rd of the filling in a strip along one long edge
of the dough. Using towel to to help lift and roll, roll up filo dough and filling
jelly-roll style. Pinch edges to seal.
Place roll seam side down on greased baking sheet. Repeat with rtemaining filo dough
sheets and mixture.
Makes 3 rolls. Brush tops with butter. Bake 40 minutes until golden brown.
Cool on a rack. Serve cold. Dust with powdered sugar, cut into slices.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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