Tuesday, December 21, 2010

Hungarian Nut Rolls



Dough:

1 cake yeast or 2 1/4 tsp. active dry yeast
2 Tbls. warm milk
3 c. flour
1/4 c. salty butter
egg yolks
1 c. sour cream
1/2 tsp. salt
2 Tbls. powdered sugar

Filling:

3 c. ground nuts- pecans or walnuts are perfect or poppy seeds (use MUCH less!)
1 c. sugar
2 tsp. vanilla
2 Tbls. melted butter



Dissolve yeast in 2 Tbls. warm milk- set aside.

Combine flour, sugar, and salt. Cut butter in with a pastry blender as for pie dough. Mix egg yolks, sour cream, and yeast mixture. Add to dry ingredient mixture. Knead for 2-3 minutes. Wrap in plastic wrap and chill for 2 hours.

Divide dough into four pieces. Roll each piece out thin (1/8") on lightly floured surface. Spread filling over pastry. Roll, (not too tightly) folding in edges as you go.

Place nut rolls onto an ungreased cookie sheet, and bake at 350 for 40 to 45 minutes. Remove to a cooling rack.

These freeze well, too.

4 comments:

Mrs.Rabe said...

Gosh! I am going to have to make these! I have everything I need...I am trying to get some things made to have for treats on Christmas eve and Christmas day!

jAne said...

Mmmm. major Mmmm.

very similar to to a couple recipes my father's side of the family makes:
rugelach
potica

very much Mmmm all of it.
your nut rolls are beautiful.
beautiful tasting too, i'm certain. :o)

Terri said...

How delicious sounding! I'll have to try them with poppy seeds since Emily is allergic to nuts.

Melissa Campbell said...

These look wonderful--my middle daughter loves nut rolls, and I have never been brave enough to try them. But after looking at your recipe, I just might. Thanks for sharing!

Related Posts Plugin for WordPress, Blogger...