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.
AUTHENTIC HUNGARIAN WALNUT ROLLS
These traditional Hungarian Walnut Rolls have a sweet, nutty filling inside a flakey, rich pastry! While they are traditionally made at Christmastime, they are outstanding any time of year!
Provided by Lindsey
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
- If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
- Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
- Sift flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
- Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
- Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
- Place a dollop of filling in one corner of each square. I used ½ teaspoon.
- Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
- Repeat with all remaining squares.
- Sprinkle the middles of the Rolls with just a touch of granulated sugar.
- Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
- Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
- For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.
Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 41 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
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
WALNUT-CREAM ROLL
A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.
Provided by Calamity Anne
Categories World Cuisine Recipes European French
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
- Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
- Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
- Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
- Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
- While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
- Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 16.3 g, Cholesterol 114.5 mg, Fat 15 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 150.9 mg, Sugar 12.4 g
WALNUT ROLLS
Make and share this Walnut Rolls recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix nuts, cinnamon, cloves, and 1/4 cup sugar and set aside.
- Brush 3 sheets of phyllo with butter and stack on top of each other. Sprinkle evenly with thin layer of nut mixture. Repeat with 3 more sheets and another layer of nuts. Roll up like a cinnamon roll. Brush top of roll with butter.
- Repeat to make 2 more rolls.
- Cut each roll in 1" slices. Place slices next to each other in baking pans.
- Bake 30 minutes, until pastry is brown.
- Meanwhile, make glaze. Combine 2 cups water, 1 1/2 cups sugar and piece of lemon in pot and simmer about 10 minutes.
- Pour warm syrup over cookies as soon as they come out of the oven.
Nutrition Facts : Calories 148.4, Fat 11.2, SaturatedFat 5.2, Cholesterol 20.3, Sodium 36, Carbohydrate 11.7, Fiber 0.5, Sugar 7.4, Protein 1.3
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