Sicilian Nut Rolls Recipes

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

Steps:

• 1. Add yeast to milk and water. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
• 2. Heat the ingredients for the filling together, blend well and let cool.
• 3. When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.
• 4. Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
• 5. Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes.
• 6. Bake at 350 degrees F for 25 minutes or until golden brown.
• 7. ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

Steps:

• 1 In a large bowl, combine the flour, sugar, and salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. 2 In a small bowl, whisk the eggs with two tablespoons of the milk. Add the mixture to the dry ingredients, stirring until the dough is evenly moistened. If needed, blend in a little more milk. 3 Gather the dough into a ball and place it on a sheet of plastic wrap. Flatten it into a disk and wrap well. Refrigerate 1 hour up to overnight. 4 Process the nuts and sugar in a food processor. Process until fine. Add the honey, zest, and cinnamon, and process until blended. Preheat the oven to 350°F. Grease 2 large baking sheets. 5 Divide the dough into 4 pieces. Roll out one piece between two sheets of plastic wrap to form a square slightly larger than 8 inches. Trim the edges and cut the dough into 2-inch squares. Place a heaping teaspoon of the filling along one side of each square. Roll up the dough to enclose the filling completely. Place seam-side down on the baking pan. Repeat with the remaining dough and filling, placing the cookies 1 inch apart. 6 Bake 18 minutes or until the cookies are lightly browned. Transfer the cookies to wire racks to cool. Store in a tightly sealed container up to 2 weeks. Sprinkle with confectioner's sugar before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
• Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
• Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.