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Walnut Pastry Rolls Recipe
Walnut Pastry Rolls Recipe photo by Taste of Home
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Walnut Pastry Rolls Recipe

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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
TOTAL TIME: Prep: 2 hours + chilling Bake: 20 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 2 hours + chilling Bake: 20 min. + cooling
MAKES: 60 servings

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

Nutritional Facts

1 slice: 162 calories, 10g fat (2g saturated fat), 16mg cholesterol, 60mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 3g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls. Yield: 4 rolls (15 slices each).
Originally published as Walnut Pastry Rolls in Taste of Home February/March 2009, p70


Reviews for Walnut Pastry Rolls

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jlw21_1783 183918
Reviewed Aug. 7, 2010

"Amazing bread. Just like what I use to have every year for Christmas. It wasn't hard to make - though it does take awhile - and the product was AMAZING!!!"

MY REVIEW
tkarinas 163483
Reviewed Feb. 10, 2010

"This is a delicious treat that my family absolutely loves. It's so good, it's a keeper, for sure, and one we'll be making every chance we get."

MY REVIEW
scottnkell9901 143888
Reviewed Nov. 25, 2009

"I always get rave reviews when I make this recipe. It is very tasty and addictive!"

MY REVIEW
brennamae 165569
Reviewed Nov. 7, 2009

"I love this recipe, and so does everyone else. My only problem is that i can't seam to seal the edges and the fill comes out during baking."

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