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Debi’s Walnut Bites

Debi's Walnut Bites

Debi’s Walnut Bites

During the pre Christmas madness I hastily saved a number of recipes from blogs I follow. Each had something that tempted me and with this recipe it was walnuts. It’s no secret that I love walnuts.

The originator of this delicious sweet treat is a blogger friend of long standing, Debi from “My Kitchen Witch.”  Debi transplanted her life from the north of England to Athens for a little over 12 months ago and the influence of her new Greek kitchen is discernible in the recipes she posts. I think the filling for these pastries would be equally at home wrapped in crispy filo, but I felt it best to honour Debi’s intentions so I made a tummy friendly sweet spelt and walnut meal shortcrust in lieu of the pasta frolla she recommended.

I began the day after the recipe was published but I was not destined to see it through so the pastry ended up in the freezer. Out of sight really does mean out of mind, I totally forgot about it until it turned up under a loaf of bread, then it haunted me until I finally found the time to finish what I’d begun a month previously.

Debi’s Walnuts Bites were a big hit. We loved the hint of spice, we loved the subtle sweetness, but really it was the walnuts that had us addictively popping these pastries into our mouths. Despite having to substitute the honey originally used to sweeten the nut filling, I loved the flavour so much I could have eaten it with a spoon.

Debi, thanks for your inspiration, this idea and the recipe, it’s a beauty….

Debi’s Walnut Bites makes about 70 pieces

spelt flour and walnut sweet shortcrust:

250 g white spelt flour

125g cold butter cubed

100g castor sugar

70g walnut meal

1 egg, lightly beaten

Rub the butter into the flour until it resembles fresh breadcrumbs.

Stir in the sugar and walnuts.

Add the egg and mix until just incorporated.

Bring the pastry together with a scraper and form into a ball. Chill for at least 30 minutes.


375 g walnut pieces

140g maples syrup

40g brown sugar

2 teaspoons ground cinnamon

icing sugar to dust

Preheat the oven to 180C and line two oven trays with baking paper.

Divide the pastry equally into four then remove only one piece from the refrigerator at a time.

Generously dust the bench with spelt flour, then roll a portion of the pastry into an oblong about 16cm square.

Use a spatula or pastry scraper and nudge the edges into shape.

Cut the pastry in half then spoon nut filling into a roll about 2cm in diameter along one edge of each piece.

Using a pastry scraper as an aid, roll each piece over so the pastry encloses the nut filling. The buttery pastry will self seal.

Cut each roll into slices about 3cm wide.

Transfer to the paper lined oven tray. The pieces can be reasonably close together as they won’t spread in the oven.

Continue rolling, filling, folding, and cutting until all the pastry and nut filling are used.

Bake for 10-15 minutes or until lightly browned.

Transfer to a wire tray to cool then dust with icing sugar.

Store in an airtight container.

Delicious with coffee.

These delicious pastries freeze beautifully once cooked. Once thawed, no one would ever know.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

15 comments on “Debi’s Walnut Bites

  1. malgay651
    January 13, 2017

    Out of a score of ⭐️⭐️⭐️⭐️⭐️
    I have scored them ⭐️⭐️⭐️⭐️⭐️⭐️
    I better try one more,
    just to confirm the score…


    • ladyredspecs
      January 13, 2017

      Greedy guts XXXXX


      • malgay651
        January 13, 2017

        What could I do, I turn my back for a second to make another short black and unbelievably, another one had “popped itself” onto my little coffee cup saucer…

        What’s a bloke to do, cannt put it back in the jar…

        Liked by 1 person

  2. Debi @ My Kitchen Witch
    January 12, 2017

    Fantastic Sandra! Thanks for the shout out. You had me in suspense on what you substituted for the honey – had to keep myself from scrolling right to the list of ingredients. Maple syrup sounds marvellous. Anything with a sweet sticky texture works. Really glad you liked them!


  3. Alina
    January 12, 2017

    They sound deeelicious. And Happy Birthday for tomorrow lovely lady!


  4. anne54
    January 12, 2017

    Oh yum! When I first read that you make the pastry, I thought “Forget it”. But then I read the procedure and it seems so easy. Definitely a recipe to keep.


    • ladyredspecs
      January 13, 2017

      Thanks Anne. I used to be intimidated by pastry too but machinery makes a difference.


  5. Karen
    January 12, 2017

    Looks tasty


  6. Ardys
    January 12, 2017

    They sound delicious. Am not baking anything at the moment, such is the heat and humidity here… but eventually it will end. Thanks Sandra.


    • ladyredspecs
      January 12, 2017

      It’s horrendous here today too. Lucky for me we had a few cooler days before the current wave. Walnuts and pecans are both gentle on the tummy nuts and l love them both…

      Liked by 1 person

  7. StefanGourmet
    January 12, 2017

    They look great, Sandra.


    • ladyredspecs
      January 12, 2017

      Thanks they are really fabulous, I’m a sucker for both walnuts and buttery shortcrust

      Liked by 2 people

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This entry was posted on January 12, 2017 by in Baking, Cookies, sweet biscuits, FODMAP diet, Food, recipes and tagged , , , , .
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