WALNUT ROLL RECIPES

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HUNGARIAN WALNUT COOKIES RECIPE: HOW TO MAKE IT



Hungarian Walnut Cookies Recipe: How to Make It image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
    , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN



Potica (Slovenian Nut Roll) | Jernej Kitchen image

Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake.

Provided by Jernej Kitchen

Total Time 190 minutes

Prep Time 30 minutes

Yield makes 1 bundt cake pan (24cm / 9-inches) or two loaf pans 10 x 25 cm (4-inches x 10-inches)

Number Of Ingredients 17

500 g all-purpose flour (4 cups or 17.7 ounces)
5 g active dry yeast (1 1/2 tsp) or 10g (1 tbsp) fresh yeast
2 tbsp sugar
270 ml milk (9.5 ounces)
2 egg yolks (40g or 1.4 ounces)
65 g melted butter (2.3 ounces)
1/2 tsp salt
300 g shelled walnuts (10.5 ounces)
60 g floral honey (2.1 ounces)
3 tbsp sugar
75 g heavy cream (2.7 ounces)
1 tbsp butter
1 tbsp rum (optional)
1/4 tsp ground cinnamon
1/2 tsp bio lemon zest
2 egg whites (medium)
2 tbsp sugar (for egg whites)

Steps:

  • We traditionally bake potica in a cake pan called Poticnik. It's similar to a bundt cake pan, so you can use that or use a loaf pan. Grease with butter or lard and set aside.
  • In a small bowl knead together yeast, sugar, and lukewarm milk. Set aside for 10 minutes for the yeast to grow. In a large bowl combine all-purpose flour, yeast mixture, and egg yolks. Knead for a minute, then add melted butter and salt. Knead for about 10 minutes by hand or use an electric mixer and knead until the dough is nice, soft and elastic, for about 5 minutes (using a mixer). Cover with cling film and set aside for about 50 - 60 minutes or until doubled in size.
  • Put the walnuts in a bowl of a food processor and pulse for a few seconds at a time until the walnuts are fine. Transfer to a large bowl. In a saucepan combine heavy cream, floral honey, sugar, butter, rum (optionally), lemon zest and ground cinnamon. Place over medium-high heat, bring to a boil, then pour over the walnuts in a bowl. Stir to combine to get a nice walnut filling. Set aside for the mixture to cool to room temperature. In a separate bowl beat the egg whites with sugar to get stiff peaks. Fold the egg whites into the walnut mixture and stir to combine. The walnut filling mixture should be light, yet stirred well.
  • Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough. Starting at the shorter edge nearest you, tightly roll up into a tight log. Brush off any excess flour. Transfer the potica roll to the prepared pan so that the seam is looking upward. Make sure that the ends of the log are tightly pressed together or the potica won’t be as pretty and the filling will spread out while baking.
  • Cover the potica with a towel or cling film and let stand at room temperature until doubled in size, about 45 - 55 minutes.
  • If you want to proof the potica overnight, you first need to leave out the first bulk proofing. Once you knead the dough, leave it to rest at your working surface for about 15 minutes, then roll the dough into a rectangle and spread the walnut filling over the dough. Roll, transfer to your prepared pan. Cover with cling film or towel and place in the fridge to proof for about 8 - 12 hours. Then, place the cold potica into your preheated oven to bake.
  • Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.

Nutrition Facts : ServingSize 16, Calories 340, SugarContent 8.8 g, SodiumContent 124 mg, FatContent 19 g, SaturatedFatContent 5.3g, TransFatContent 0.2 g, CarbohydrateContent 36 g, FiberContent 2.2 g, ProteinContent 7.8 g, CholesterolContent 44 mg

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HUNGARIAN WALNUT COOKIES RECIPE: HOW TO MAKE IT
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 129 calories per serving
  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
    , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
See details


POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake.
From jernejkitchen.com
Reviews 4
Total Time 190 minutes
Cuisine Slovenian
Calories 340 per serving
  • Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.
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