WALNUT PASTRY ROLLS
These are really tasty served warm with a little bit of butter spread on top, and they reheat well. The rolls are great plain or frosted for some extra sweetness. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 4 rolls (15 slices each).
Number Of Ingredients 12
Steps:
- In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling at least 2 hours. , For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15x11-in. rectangle. Spread walnut filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Brush 2 tablespoons milk over tops and sides of rolls. Bake 20-25 minutes or until golden brown. Cool on wire racks., Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT ROLL PASTRY
Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry is so delicious. The dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled through the dough. This pastry pulls ingredients from Jewish and Slovak recipes for yeasted cake rolls, a pastry format that is popular throughout Central Europe and wonderful for slicing different serving sizes and keeping soft and fresh.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Dough Mixing and First Rise
- Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
- Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
- In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
- Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
- Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
- FIlling Prep
- While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
- Melt the butter in a glass bowl on low power in the microwave.
- Pastry Shaping
- Prep a baking sheet with parchment paper.
- When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
- Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
- Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
- Spread all the nut mixture on the butter as evenly as possible.
- Roll the dough toward the bare strip and rest it briefly on the seam.
- Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
- Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
- Baking
- Preheat your oven to 350°F for about 15 minutes.
- Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
- Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
- Let the walnut roll cool on a rack at least 20 minutes before serving.
HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT NUT ROLLS (NUT ROLL)
My mom got the recipe for these from my great aunt Grethel. She always makes them for Christmas and New Year's breakfast but they are good all year round.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h30m
Yield 3-4 12 inch rolls
Number Of Ingredients 17
Steps:
- Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
- Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
- Divide dough into 3-4 parts, cover and let rise while preparing filling.
- Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
- Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
- Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
- Once cool, top with icing, if desired.
- Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.
WALNUT PASTRY ROLLS
Make and share this Walnut Pastry Rolls recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 2h20m
Yield 4 rolls, 60 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil.
- Transfer to a large bowl, stir in walnuts and honey.
- In small bowl, beat egg whites until stiff peaks form.
- Fold into walnut mixture.
- Cover and refrigerate filling for at least 2 hours.
- For dough, in a small bowl, dissolve yeast in warm water.
- In a large bowl, combine 3 cups flour, salt and remaining sugar, cut in butter until crumbly.
- Add the yeast mixture, egg yolks and remaining evaporated milk.
- Beat until smooth.
- Stir in enough remaining flour to form a firm dough.
- Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Turn onto floured surface.
- Punch dough down, divide into four portions.
- Roll each portion into a 15-inch by 11-inch rectangle.
- Spread walnut filling to within 1/2 inch of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
- Place seam side down on greased baking sheets.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush 2 T milk over top and sides of rolls.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
- Cool on wire racks.
- Combine confectioners' sugar and remaining milk; drizzle over rolls.
Nutrition Facts : Calories 152.8, Fat 10, SaturatedFat 2.1, Cholesterol 16.4, Sodium 60.1, Carbohydrate 13.8, Fiber 1.1, Sugar 5.5, Protein 3.5
More about "walnut roll pastry recipes"
DIOS BEIGLI (HUNGARIAN WALNUT ROLL) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.1/5 (24)Calories 170 per servingTotal Time 3 hrs 45 mins
- To make the dough: Weigh your flours; or measure by gently spooning them into a cup, then sweeping off any excess.
- In a medium bowl, combine the water, yeast, and cake flour. Add the all-purpose flour, butter, lard (or additional butter), confectioners’ sugar, and salt. Stir briefly, then use your hands to knead the mixture until it comes together in a smooth ball, about 5 minutes.
- Divide the dough in half. Flatten each piece into a 6" square and wrap in plastic wrap. Refrigerate the dough for an hour; take this time to prepare the filling.
- To make the filling: Finely chop two-thirds of the walnuts (216g, about 2 cups) in a food processor until ground (but not paste-like). Roughly chop the remaining walnuts.
BUTTERY PASTRY HOLIDAY NUT ROLLS RECIPE - HOSTESS AT HEART
From hostessatheart.com
Ratings 4Calories 170 per servingCategory Breakfast, Cookie, Dessert
- In a medium-sized saucepan combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick while you make your rolls, stir in additional hot water or milk.
- Combine dough ingredients as you would pie dough. Add the sponge to flour mixture and mix with your hands until crumbs form. Roll walnut-sized balls of dough and put them on a rimmed baking sheet.
- Dust working surface with flour. Roll each ball into approximately a 4-inch circle. Spoon a tablespoon of filling onto the dough and spread it out. Don't overfill or your roll will break open or ooze out in the oven.
NUT ROLL RECIPE - BROWN EYED BAKER
From browneyedbaker.com
HUNGARIAN NUT ROLL COOKIES (WALNUT FILLING) - CHEF …
From cheflindseyfarr.com
KOLACHE: A SLOVAKIAN WALNUT ROLL - BAKES AND BLUNDERS
From bakesandblunders.com
EUROPEAN NUT ROLL WITH THREE FILLINGS - PASTRIES LIKE A PRO
From pastrieslikeapro.com
WALNUT ROLLS - RED STAR® YEAST
From redstaryeast.com
PITTSBURGH-STYLE NUT ROLL | SAVEUR
From saveur.com
Servings 2Published Nov 30, 2016
- Make the dough: In the bowl of a stand mixer, add the yeast, milk, sugar, salt, butter, sour cream, eggs, and 3 cups of flour. Mix on low speed until a dough is just beginning to form, 3-4 minutes.
- Turn the dough out onto a lightly floured surface; lightly knead to form a smooth ball, then return it to the bowl. Cover the bowl with a damp towel and set in a warm place until risen slightly, 50-60 minutes.
- Make the filling: In a medium saucepan over medium heat, melt the butter. Stir in the orange zest, spices, and sugars. Turn off the heat and let cool slightly.
- Using a rolling pin on a lightly floured surface, roll one half of the dough into a ¼ inch thick rectangle, about 12-by-10 inches. Position the dough with the longer side facing you.
- When ready to bake, brush the loaves with the egg wash and transfer to the oven. Bake until evenly golden brown, 35-40 minutes.
- Remove and transfer to a rack to cool completely. Rolls can be sliced and eaten once cooled, but are better the next day. Use a serrated knife to cut the rolls into 1-inch-thick slices.
THE SHORTEST-EVER WALNUT PASTRY - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRANDMA'S NUT ROLL RECIPE - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
ONE-BITE CINNAMON WALNUT ROLLS RECIPE | KITCHN
From thekitchn.com
SWEET AND SOFT RUSSIAN WALNUT ROLL (BREAD MACHINE) - ALL WE EAT
From allweeat.com
AUTHENTIC POTICA {TRADITIONAL SLOVENIAN NUT ROLL} - CHEF DENNIS
From askchefdennis.com
CROATIAN NUT ROLL POVITICA | NUT ROLL RECIPE | CROATIAN POVITICA RECIPE
From allyskitchen.com
CARAMEL WALNUT ROLLS - RECIPE | BONAPETI.COM
From bonapeti.com
6 BRITISH PICNIC RECIPES FOR SUMMER
From countryandtownhouse.com
PUFF PASTRY QUICHE RECIPE - WHAT'S GABY COOKING
From whatsgabycooking.com
GERMAN PASTRY - NUT ROLLS - NUSSSCHNECKEN - ALL TASTES GERMAN
From alltastesgerman.com
BEIGLI - TRADITIONAL HUNGARIAN NUT ROLLS - WHERE IS MY SPOON
From whereismyspoon.co
26 TRADITIONAL HUNGARIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love