Walnut Rolls Recipes

AUTHENTIC HUNGARIAN WALNUT ROLLS

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.

WALNUT NUT ROLLS (NUT ROLL)

Steps:

• Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
• Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
• Divide dough into 3-4 parts, cover and let rise while preparing filling.
• Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
• Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
• Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
• Once cool, top with icing, if desired.
• Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.

HUNGARIAN NUT ROLLS

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.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

WALNUT PASTRY ROLLS

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.

WALNUT-CREAM ROLL

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.

WALNUT ROLLS

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.

RYE WALNUT ROLLS

Steps:

• Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.
• Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.
• Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)
• Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.

ROQUEFORT & WALNUT ROLLS

Steps:

• Place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.
• Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.
• Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll. Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.
• Heat oven to 220C/200C fan/gas 7. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.

WALNUT ROLL PASTRY

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.