Walnut Pastry Roll Ups Recipes

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NUT ROLL RECIPE



Nut Roll Recipe image

This nut roll recipe hails from an old family friend and is a Christmas staple. It only requires one rise, so it's easy to churn out a ton of nut roll!

Provided by Michelle

Categories     Dessert

Time 6h

Number Of Ingredients 16

1 teaspoon sugar
½ cup warm water
2 ounces cake yeast or 3 packets (6¾ teaspoons) active dry yeast
6 eggs
16 ounces sour cream
2 cups unsalted butter, melted and cooled
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
9 to 10 cups grams all-purpose flour
3 pounds walnuts (finely ground)
3 cups granulated sugar
¾ cup unsalted butter, melted and cooled
¾ cup evaporated milk
½ cup whole milk
½ teaspoon vanilla extract

Steps:

  • Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
  • In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
  • Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
  • Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).
  • Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

Nutrition Facts : Calories 633 kcal, Carbohydrate 220 g, Protein 36 g, Fat 92 g, SaturatedFat 59 g, Cholesterol 303 mg, Sodium 289 mg, Fiber 17 g, Sugar 110 g, ServingSize 1 serving

HONEY CINNAMON ROLLUPS



Honey Cinnamon Rollups image

This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 10

2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

WALNUT ROLL PASTRY



Walnut Roll Pastry image

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

Dough
1 cup milk (237g)
4 Tbsp unsalted butter (57g)
¼ cup sugar (50g)
1/2 beaten egg (reserve the other half of the egg for brushing on the dough before baking)
½ tsp salt (2-3g)
3-3¼ cups bread flour or organic all purpose flour (375-410g) I used a 50:50 mix.
¾ tsp SAF Gold instant yeast (2-3g)
¼ tsp ground nutmeg (to taste)
Filling
2-2½ cups walnuts or other nuts (285g)
¾ cup sugar (150g)
1½ tsp ground cinnamon
5 Tbsp melted salted butter (71g) if unsalted add a pinch of salt

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.

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