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

Walnut Pastry Rolls Recipe

Publisher Photo
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 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.

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

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.

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
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
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
Reviewed Nov. 25, 2009

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

MY REVIEW
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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