Walnut Wedges Recipe
Walnut Wedges Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When you want to serve something light but fancier than cookies, these dainty treats make a beautiful dessert. With a prepared pie crust, they're easy...yet have a special holiday look— the perfect combination for a busy time of year.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • Pastry for a double-crust pie
  • 1 cup finely chopped walnuts
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 to 2 tablespoons milk
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

Roll out bottom crust to a 10-1/2-in. circle; place on an ungreased baking sheet. Combine nuts, sugar, honey, cinnamon and lemon juice; spread over crust. Roll out remaining pastry and place over nuts. With fork tines, seal edges together and pierce holes in top. Brush with milk. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 10 minutes. Cut into 16-20 wedges. Cool completely. In a saucepan, melt chocolate chips and shortening over low heat; drizzle over wedges. Yield: 16-20 servings.
Originally published as Walnut Wedges in Country Woman Christmas 1996, p38

Nutritional Facts

1 each: 176 calories, 11g fat (3g saturated fat), 4mg cholesterol, 81mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • Pastry for a double-crust pie
  • 1 cup finely chopped walnuts
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 to 2 tablespoons milk
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening
  1. Roll out bottom crust to a 10-1/2-in. circle; place on an ungreased baking sheet. Combine nuts, sugar, honey, cinnamon and lemon juice; spread over crust. Roll out remaining pastry and place over nuts. With fork tines, seal edges together and pierce holes in top. Brush with milk. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 10 minutes. Cut into 16-20 wedges. Cool completely. In a saucepan, melt chocolate chips and shortening over low heat; drizzle over wedges. Yield: 16-20 servings.
Originally published as Walnut Wedges in Country Woman Christmas 1996, p38

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MondayNonday User ID: 7045534 19909
Reviewed Dec. 19, 2012

"My neighbor made these and I was the taster,I am so glad,I liked them so much that I am making them today.I would of given it 5 stars but there is always margin for error. So easy to make."

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