Tuesday, February 23, 2010

Hungarian Nut Roll


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


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.


Svetlana said...

So the recipe makes 4 such rolls?

Tracy said...


Yes, this does make four rolls, but as I said, they do freeze well.

Holly said...

I make these every year for my family and friends for Christmas in honor of my great Aunt who did the same. People always say, "Do I really have to wait another year for these?!" Thanks for sharing this recipe and tips.

Gizmola said...

I have a potluck on 3/22 at work and I have to bring a vegetable. The only problem is that I have to bring it in a crockpot and I am a terrible cook. I searched your site but didn't see any possible recipes for crockpot veggies. Is it possible that you might be able to help me out? I don't know much about cooking but I do know you're terrific at it. Thanks.

Tracy said...


Thanks! Let's see. You really could open a few cans of veggies, dump them in the crockpot, and place them on low. No real cooking involved there. OR, you could try this:


OR, you could take a nice salad, or relish tray. Those are veggies, too!