Fruit And Nut Roll Recipes

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HUNGARIAN NUT ROLLS



Hungarian Nut Rolls image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

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.

NUT AND FRUIT BREAD



Nut and Fruit Bread image

This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 10

Number Of Ingredients 10

2 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¾ cup chopped walnuts
1 cup raisins
1 tablespoon orange zest
1 egg
1 cup milk
2 tablespoons butter, melted

Steps:

  • Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
  • Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
  • Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g

DRIED FRUIT AND NUT BITES



Dried Fruit and Nut Bites image

These are good energy treats with plenty of healthy fats to satisfy a snacker.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 5

2 cups mixed dried fruit
2 cups raw mixed nuts and seeds
Cinnamon
Coarse salt
1/3 cup raw sesame seeds

Steps:

  • In a food processor, pulse dried fruit; transfer to a bowl.
  • Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
  • Knead together and form 1-inch balls; roll each ball in sesame seeds.

Nutrition Facts : Calories 371 g, Fat 26 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g

FRUIT AND NUT ROLL



Fruit and Nut Roll image

Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef.

Provided by Sharon123

Categories     Breads

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup butter
1/4 cup sugar
2 egg yolks
1/8 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons cold water
1/4 cup honey
1/4 cup raisins
1/3 cup chopped almonds
1/3 cup chopped pecans
1/3 cup chopped walnuts

Steps:

  • In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
  • Create a well in the center, add the egg yolks and stir to form a paste.
  • Stir in the salt, cinnamon and water and form into a ball.
  • Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
  • On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
  • Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
  • Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
  • Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!

Nutrition Facts : Calories 734, Fat 44.5, SaturatedFat 17, Cholesterol 155.4, Sodium 282, Carbohydrate 78.1, Fiber 4.6, Sugar 36.6, Protein 11.5

SOURDOUGH FRUIT AND NUT ROLLS



Sourdough Fruit and Nut Rolls image

Crusty sourdough rolls with dried cranberries and walnuts are a treat for the senses with sweet fruit, buttery nuts, and a tangy chewy crumb that is 2/3 whole grain wheat and rye.

Provided by Melissa Johnson

Categories     Recipes

Time 1h2m

Number Of Ingredients 8

250g whole grain bread flour (1 1/2 cups)
45g home-milled unsifted rye berries (1/3 cup)
155g all purpose flour (1 cup + ~1 Tbsp)
410g water (1 3/4 - 1 7/8 cup)
75g sourdough starter (1/4 cup)
9g salt (1.5 tsp)
100g dried cranberries (1 cup)
100g raw or toasted walnuts (1 cup small nut pieces, 1 heaping cup nut halves)

Steps:

  • Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
  • Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
  • Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
  • Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
  • You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
  • Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
  • Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
  • When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
  • Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
  • Bake at 475F
  • 10 minutes lid on
  • 10-12 minutes lid off
  • If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

FRUIT 'N' NUT RINGS



Fruit 'N' Nut Rings image

Donna Gordon of Vineland, New Jersey based the filling for her yeasty rings on one her grandmother used to make for cookies. "She plumped her raisins in water, but I use orange juice to give them a fruitier flavor," Donna details.

Provided by Taste of Home

Time 55m

Yield 2 coffee cakes.

Number Of Ingredients 17

2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
2/3 cup sugar
1/2 cup shortening
2 large eggs
1/2 teaspoon salt
7 to 7-1/2 cups all-purpose flour
FILLING:
3 cups golden raisins
1 cup orange juice
1/2 cup sugar
1 cup chopped walnuts
GLAZE:
1 cup confectioners' sugar
5 teaspoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, in a saucepan, bring the raisins, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a food processor or blender; cover and process until coarsely chopped. Pour into a bowl; stir in nuts., Line two baking sheets with foil and grease well; set aside. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 15x9-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place each roll seam side down on a prepared baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 25 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over rings.

Nutrition Facts :

DRIED FRUIT ROLL



Dried Fruit Roll image

This is a wonderfully sweet treat without any added sugar! May be chilled, but isn't necessary. Serve sliced. Freezes well.

Provided by TGFROST

Categories     Appetizers and Snacks

Time 30m

Yield 72

Number Of Ingredients 7

1 pound raisins
1 pound pitted dates
1 pound dried figs, stems removed
1 pound pecan halves
1 pound unsweetened coconut flakes
1 tablespoon vanilla extract
1 teaspoon salt

Steps:

  • Run raisins, dates, figs, pecans, and coconut through a meat grinder into a bowl. Add vanilla extract and salt; mix with your hands and shape into logs. Wrap logs in plastic wrap.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 16.2 g, Fat 8.7 g, Fiber 3.1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 36.2 mg, Sugar 11.8 g

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