Walnut Pastry Rolls Recipe

Walnut Pastry Rolls Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“These are really tasty served warm with a little bit of butter spread on top, and they reheat well. The rolls are great plain or frosted for some extra sweetness.” —Diane Turner, Brunswick, Ohio

[X]

Rate Walnut Pastry Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Walnut Pastry Rolls Recipe

Prep: 2 hours + chilling Bake: 20 min. + cooling

Yield: 60 Servings

120 20 140

Ingredients

1-1/2 cups plus 1/3 cup sugar, divided
1 can (12 ounces) evaporated milk, divided
6 cups ground walnuts (1-1/2 pounds)
1-1/2 teaspoons honey
3 eggs, separated
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
4 to 4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons milk, divided
1 to 2 cups confectioners' sugar, optional

Directions

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 for 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 15-in. x 11-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.
Brush 2 tablespoons milk over tops and sides of rolls. Bake at 350° for 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. Yield: 4 rolls (15 slices each).

Nutritional Facts 1 slice equals 162 calories, 10 g fat (2 g saturated fat), 16 mg cholesterol, 60 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Walnut Pastry Rolls in Taste of Home February/March 2009, p70