Slovak Apricot Roll Recipes

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MOIST APRICOT ROLLS (USING NUT ROLL TINS)



Moist Apricot Rolls (Using Nut Roll Tins) image

Another recipe using 2 nut roll tins. Recipe from an old Women's Weekly cookbook from the 80's. As with other nut or date rolls, serve sliced into rounds with butter. Suggested cakes keep a few days or they can be sliced and wrapped in plastic in single serves for freezing

Provided by Jubes

Categories     Dessert

Time 1h40m

Yield 2 roll cakes, 10 serving(s)

Number Of Ingredients 7

2/3 cup dried apricot, chopped
125 g butter, room temperature
3/4 cup caster sugar
2 eggs
3/4 cup plain flour
1 cup self-raising flour
1/3 cup milk

Steps:

  • Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
  • Grease two nut roll tins and preheat oven to 190°C.
  • Cream butter and sugar using an electric mixer, until light and fluffy.
  • Beat in the eggs, one at a time. Beat until combined.
  • Stir in half of the sifted flours with half of the milk.
  • Stir in remaining flours and milk.
  • Stir in the apricots.
  • Spoon mixture evenly into the prepared tins. Tins should be kept upright.
  • Bake in the oven for 1 hour.
  • Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
  • Carefully remove the lids and turn cakes out onto a wire rack to cool.

Nutrition Facts : Calories 265.9, Fat 11.6, SaturatedFat 6.9, Cholesterol 65, Sodium 266.9, Carbohydrate 37.3, Fiber 1.2, Sugar 19.7, Protein 4.1

SLOVAK NUT ROLLS



Slovak Nut Rolls image

This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.

Provided by Bob

Categories     Bread     Yeast Bread Recipes

Yield 60

Number Of Ingredients 16

2 cups margarine
6 eggs
1 cup white sugar
2 cups sour cream
½ teaspoon salt
1 cup milk
12 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 pound ground walnuts
1 cup white sugar
⅛ teaspoon ground cinnamon
8 ounces apricot preserves
1 tablespoon lemon juice
⅛ teaspoon ground cinnamon
¼ cup butter, melted
1 egg yolk

Steps:

  • Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.
  • In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands.
  • Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle.
  • Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking.
  • Brush tops with beaten egg yolk just before placing in oven.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 29.9 g, Cholesterol 27.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 110 mg, Sugar 8.9 g

APRICOT BREAKFAST ROLLS



Apricot Breakfast Rolls image

These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk

Steps:

  • In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

APRICOT ROLLS RECIPE - (4.6/5)



Apricot Rolls Recipe - (4.6/5) image

Provided by kdet

Number Of Ingredients 8

8 cups sifted flour
4 TSP Baking Powder
1 TSP salt
8 egg yolks slightly beaten
1/2 pint sour cream
2 TSP vanilla
2 cups butter
2 pkg dry yeast dissolved in 1/2 cup warm water

Steps:

  • Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.

KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO



Kolacky Slovak Nut or Poppy Seed Rolls/Kolachi Pan Dulce de Nueces o Semillas de Poppy Slovako image

My grandmother on my dads side was from Hungarian/Slovak origins. My stepdad Eddo was also Slovak, he has passed but was a wonderful person. He gave me a present many years ago an authentic Slovak cookbook with wonderful recipes from his country. Kolacky as they spell it in the book is a special yeast dough that is made into nut...

Provided by Juliann Esquivel

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 17

1/2 c sweet cream or evaporated milk
1 small cake of yeast, the recipe calls for 1 cake i believe one envelope of dry yeast equals one cake. do not use quick rising yeast.
1 Tbsp sugar
3 c flour
2 stick real butter, not margerine
3 large egg yolks
~~poppyseed filling~~
1/2 lb ground poppyseed
1/2 tsp salt
1/2 c sugar
1/2 c milk
1/2 tsp vanilla
~~nut filling~~
1 lb walnuts ground
1/4 c milk
1 c sugar
2 Tbsp melted butter

Steps:

  • 1. Combine cream, yeast and sugar, let stand for 5 minutes.
  • 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
  • 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
  • 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
  • 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
  • 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
  • 7. Will post my picture later as this is for a member as a special request. LOL
  • 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.

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