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Walnut Pastry Rolls

 Walnut Pastry Rolls
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
60 ServingsPrep: 2 hours + chilling Bake: 20 min. + cooling


  • 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


  • 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.

2 of 2

Walnut Pastry Rolls (continued)

Directions (continued)

  • 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.
  • 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.