Moms Panocha Nut Roll Recipes

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MOM'S NUT ROLL



Mom's Nut Roll image

My Mom and Aunt would get together during the holidays every year to make this wonderful Nut Roll. Both have passed on now, but I would like to keep this recipe alive to honor two BEAUTIFUL and AMAZING women!

Provided by Connie Osborn

Categories     Sweet Breads

Number Of Ingredients 14

6 c flour
3 Tbsp sugar
1 tsp salt
1/2 lb butter (salted)
1 1/2 c milk (warm)
1/2 c sour cream
2 pkg dry yeast
3 eggs (slightly beaten)
DOUGH
2 lb ground walnuts
2 c sugar
1 stick butter (salted)
2 c milk
FILLING

Steps:

  • 1. Add yeast to milk. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter,sour cream 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.(My Mom's recipe called for resting on powder sugar instead of flour)
  • 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 ( I used parchment paper sprayed with Crisco)
  • 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. Don't be afraid of putting on the filling THICK!

VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)



Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec) image

This Polish/Czech holiday roll is great as a dessert or breakfast treat. This bread may be filled with nut meats or a poppy seed filling. You can freeze the loaves after they are completely cooled.

Provided by Brigid Hegarty

Categories     Bread     Yeast Bread Recipes

Time 4h40m

Yield 36

Number Of Ingredients 12

7 ½ cups walnuts
¾ cup butter
½ cup white sugar
3 tablespoons maple flavoring
6 cups sifted all-purpose flour, divided, or as needed
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
1 teaspoon salt
1 (8 ounce) container sour cream
1 cup butter
½ cup water
3 large eggs at room temperature

Steps:

  • Place walnuts in a food processor. Process until roughly ground.
  • Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
  • Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
  • Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
  • Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
  • Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
  • Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 22.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 138.5 mg, Sugar 4.5 g

MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

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