Pleasant taste soft and crumbly dessert will delight children and adults. Your guests will surely appreciate the aroma of fresh pastries and their attractive appearance.
Roll recipe:
- Grate the frozen butter and then mix it into the flour.
- Add 100 g of sugar, salt, 2 eggs, vanilla and sour cream to the products.
- Knead the dough and roll out a layer 0.5 cm wide.
- Dry the nuts in a well-heated frying pan without oil for 3-4 minutes. After that, grind them with a blender and mix with the remaining sugar.
- Spread the filling on the base in an even layer.
- Roll up the workpiece and brush the surface with a beaten egg.
- Cook the treat for 30 minutes at 180 degrees.
Before serving, baked goods need to cool slightly and decorate. powdered sugar. After that, cut it into pieces and bring it to the table.
nut roll recipe
Delicious dessert with crispy crust and original filling can be cooked on a fast day.
Baking Recipe:
- Sift into a deep bowl 180 g of wheat and 250 g of any whole grain flour. Add 60 g sugar and 10 g lemon zest.
- Pour into the dry mix 120 g olive oil and 80 g of boiled water.
- Knead the dough, wrap it up cling film and refrigerate for 30 minutes.
- Pour boiling water over 30 g of almonds, then pour over the nuts cold water and peel them off.
- Dry the blanks in the oven or in a pan along with 30 g walnuts and 30 g of hazelnuts.
- 30 g raisins, 30 g dried cherries and 3 dried figs rinse under running water, and then steam the products in boiling water. Squeeze and dry them.
- Finely chop the figs and chop the nuts with a knife.
- 1 apple, peeled and grated coarse grater. Mix it with nuts, dried fruits and 30 g of sugar.
- Roll out the dough to a thickness of 0.5 mm on a silicone mat or towel. Lay out the filling, sprinkle it with ground cardamom, cinnamon and lemon zest. Add all spices to taste.
- Roll up the workpiece with a rug or towel. Transfer the workpiece to a baking sheet and send it to the oven preheated to 180 g. Bake the treat for 30-35 minutes.
Cool the finished roll on a wire rack and serve.
Sweet desserts with nuts can be prepared on ordinary and holidays.
original rolls. Cooking like a pro! Dobrova Elena Vladimirovna
Roll of yeast dough with nuts
For filling:
Walnut kernels - 300 g
Dried apricots - 100 g
Sugar - 50 g
For test:
Wheat flour - 450 g
Dry yeast - 15 g
Eggs - 3 pcs.
Sugar - 40 g
Butter - 50 g
Vegetable oil - 20 ml
Milk - 100 ml
Salt, vanilla to taste
Beat one whole egg with 2 yolks, vanilla, salt and sugar.
Mix dry yeast with sifted flour, add melted butter, pour in warm milk, vegetable oil and egg mixture. Knead the dough, cover it with a cotton towel and leave in a warm place for 20 minutes.
Chop the walnut kernels. Rinse dried apricots, place on paper towels, pat dry and chop. To prepare the filling, combine the nuts with dried apricots and sugar and mix.
Roll out the finished dough into a rectangular layer, evenly distribute the filling on top, roll up, pinch the edges and leave for 20 minutes. After making cuts in several places, grease the product with whipped yolk, transfer to a baking sheet covered with parchment paper, and put in an oven preheated to 220 ° C for 30-40 minutes.
The baked roll, removing the paper, cool, put on a dish and cut into portions.
From the book of 1000 culinary recipes. author Astafiev V.I.Roll with poppy seeds from yeast dough From the dough roll out a layer 40 cm wide and 5 mm thick, grease with melted but not hot butter and put an even layer of poppy seed filling on it. The filling is prepared as follows: pre-steamed with boiling water and strained poppy seeds 2-3 times
From the book Miracle Recipes from Lavash and ready dough author Kashin Sergey PavlovichRoll of yeast dough with poppy seeds "Nikolsky" Ingredients1 kg of yeast dough, 1 egg (for lubricating the roll). For the filling: 200 g poppy seeds, 75 g sugar or honey, 1 egg. Cooking method Roll out the dough into rectangular layers 5 mm thick and evenly distribute the filling.
From the book Dishes from lavash and ready-made dough author Treer Gera MarksovnaYeast dough roll with cinnamon and raisins "Demyaninsky" Ingredients 500 g yeast dough, 150 g sugar, ground cinnamon, raisins. Cooking method Roll out the dough into layers 5 mm thick, sprinkle with sugar, ground cinnamon, raisins and roll up. Lay seam down
From the book Original Rolls. Cooking like a pro! author Dobrova Elena VladimirovnaRhomboids from yeast dough with nuts, honey and cardamom “Puff baklava” Ingredients 800 g of yeast dough, vegetable oil (for greasing the baking sheet). For the filling: 150 g of any nuts, 100 g of honey, 150 g of sugar, 1 egg yolk, 150 g of butter, cardamom. Way
From the book Pies, Kulebyaki, Pies author Kashin Sergey PavlovichRoll of yeast dough with Nikolsky poppy seeds 1 kg of yeast dough 1 egg - for greasing the roll For the filling: 200 g of poppy seeds 75 g of sugar or honey 1 egg Roll out the dough into rectangular layers 5 mm thick and evenly distribute the filling. Roll up and
From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey PavlovichRoll of yeast dough with cinnamon and raisins "Demyaninsky" 500 g of yeast dough 150 g of sugar ground cinnamon and raisins - to taste Roll out the dough into layers 5 mm thick, sprinkle with sugar, ground cinnamon, raisins and roll up. Lay seam side down on a baking sheet
From the author's bookYeast dough roll with minced chicken and cabbage Yeast dough - 700 g Minced chicken - 600 g White cabbage - 600 g Vegetable oil - 100 ml Dill greens - 20 g Salt, ground black pepper to taste Rinse dill greens, put on paper napkins, dry and
From the author's bookYeast dough roll with mushrooms For the filling: Mushrooms - 600 g Onion - 100 g Vegetable oil - 50 ml Salt - 5 g For the dough: Wheat flour - 450 g Dry yeast - 10 g Sugar - 30 g Vegetable oil - 50 ml Water - 250 ml Salt - 10 g In warm water dissolve yeast and sugar, add 100
From the author's bookYeast dough roll with cabbage For the filling: White cabbage - 1 kg Eggs - 4 pcs. Margarine - 70 g Vegetable oil - 60 ml. For the test: Wheat flour - 400 g Dried yeast - 10 g Eggs - 2 pcs. - 200 ml Salt - 10 g Warm milk, dissolve in it
From the author's bookYeast dough roll with nuts and white icing For the filling: Walnut kernels - 500 g Sugar - 200 g Butter - 20 g For the dough: Wheat flour - 500-600 g Dry yeast - 10 g Eggs - 2 pcs. Sugar - 40 g Butter - 50 g Milk - 200 ml Salt, vanillin to taste For glaze: Powder
From the author's bookYeast dough roll with poppy seeds and almonds For the filling: Poppy seeds - 300 g Almonds - 200 g Sugar - 300 g Water - 200 ml For the dough: Wheat flour - 300-400 g Dry yeast - 20 g Eggs - 2 pcs. g Milk - 100 ml Salt - 5 g Rinse poppy seeds, pour boiling water and leave
From the author's bookYeast dough roll with almonds For the filling: Ground cinnamon - 10 g Almonds - 70 g Sugar - 100 g Butter - 60 ml. For the dough: Wheat flour - 400 g Dry yeast - 10 g Eggs - 4 pcs. 50 ml Beat three eggs. Warm milk, add to
From the author's bookYeast dough roll with cottage cheese For the filling: Cottage cheese - 250 g Honey - 60 g For the dough: Wheat flour - 600 g Dry yeast - 10 g Eggs - 3 pcs. Sugar - 80 g Vegetable oil - 40 ml Milk - 150 ml Salt, ground nutmeg Beat two eggs, milk warm up. Add to 50 ml of warm milk
From the author's bookYeast dough roll stuffed with raisins, lemon zest and Bigadichsky sugar IngredientsFor the dough: 3 cups flour, 20 g yeast, ? cups of sugar, 70 g of margarine, 2 yolks,? cups of water, vegetable oil (for greasing the baking sheet). For the filling: 2 cups of raisins
From the author's bookYeast dough rolls with walnuts and Myutaki powdered sugar IngredientsFor the dough: 2-3 cups flour, 10 g dry yeast, 3 yolks, 200 g butter, 1 tablespoon margarine (for greasing the baking sheet), salt. For the filling: 400 g shelled walnuts, 3 proteins,
From the author's bookYeast dough roll with filling of raisins, lemon zest and Bigadichsky sugar (for greasing the baking sheet). For the filling: 2 cups
Today we will tell you how to prepare a nut filling for a roll. Baking turns out to be unusually tasty, fragrant and everyone will be delighted with your culinary skills.
Nut stuffing for yeast dough roll
Ingredients:
- walnuts- 245 g;
- fresh cherries or raisins - to taste;
- flower honey - 3.5 tbsp. spoons.
Cooking
So, we free the walnuts from the shell, twist the kernels through a meat grinder and pour into a bowl. Add chopped pitted cherries or steamed raisins. We fill everything with honey and mix thoroughly. The nut filling is ready and you can start kneading for the roll.
Recipe for nut filling for roll
Ingredients:
- flour - 220 g;
- sugar - 205 g;
- butter - 205 g;
- walnuts - 215 g.
Cooking
For the filling, sift the flour, pour a thin layer on hot pan and, stirring with a spatula, fry it until light brown. After that, pour the flour into a cup and cool. Butter rub on a coarse grater, add sugar and mix. Brown the peeled nuts in a dry frying pan and mix with the butter mixture and flour. We use the finished filling as a filler for the roll.
Walnut filling with apples for a sweet roll
Ingredients:
- sugar - 175 g;
- ground cinnamon - 10 g;
- butter - 105 g;
- egg - 1 pc.;
- walnuts - 175 g;
- apple - 75 g.
Cooking
Pour sugar into a saucepan ground cinnamon, add butter and egg. We put the dishes on a slow fire and cook until thickened. Then remove from the stove, introduce gently chopped nuts and diced apples. Mix thoroughly and leave the filling at room temperature.
Poppy-nut filling for roll
Ingredients:
- walnuts - 105 g;
- raisins - 55 g;
- dry poppy - 75 g;
- water - 285 ml;
- sugar - 85 g;
- ground cinnamon - a pinch;
- lemon zest - 1 teaspoon;
- semolina - 10 g.
Cooking
We wash the poppy, fill it with water and boil for half an hour under the lid. Then we drain the remaining liquid and twist the poppy seeds with sugar through a meat grinder. Soak the raisins for 10 minutes in warm tea, and then dry them. Brown the nuts in a dry frying pan and chop with a rolling pin. Grind the lemon zest on a grater and mix with a spoonful of sugar and cinnamon. Now combine all the ingredients in a bowl and mix well.
How to make a nut filling for a roll?
Ingredients:
Cooking
Pour milk into a bowl, add sugar, honey and heat over low heat. Then pour the ground nuts with a hot mixture, add chopped on a grater lemon peel, vanillin and knead the nut filling.
Very easy to prepare roll and very tasty! The only thing you have to spend money on is walnuts, but the amount of filling can be halved. This great dessert for a cup of tea and a cup of coffee. But as for me, it is best to eat it with warm milk :)
I got 3 rolls of a decent size. But you can roll out the dough thicker, make the rolls shorter, etc. Everything is up to you. First, it is better to make the filling and only then do the dough.
I made the dough according to my favorite recipe, for step by step recipe and explanations of mercy I ask for. Here, too, I will leave the recipe, but it will be short.
For test:
- 1 tbsp instant dry yeast
- 2 tbsp Sahara
- 3 tbsp flour
- 300 ml warm water or milk
- 1 tsp salt
- 1/3 cup vegetable oil
- 2-2.5 cups flour
For filling:
- 150 ml milk
- 500 gr shelled walnuts
- 200 gr sugar
- 80 ml honey
- zest of half a lemon
- 1 tsp vanilla sugar or 1/2 tsp. vanilla extract
For lubrication: 1 egg
In a bowl, mix water (or milk), sugar and flour. Dissolve yeast in this mixture. Cover with a clean towel and leave in a warm place for 15 minutes. Add salt and oil. Gradually add flour and knead the dough so that it does not stick to your hands. Leave for another 15 minutes, the dough should increase by 1.5-2 times.
For the filling, heat milk with sugar and honey over low heat. Do not bring to a boil, you just need to dissolve the sugar and honey.
Chop nuts. You can use a blender, meat grinder or knife. Without fanaticism, nuts should not turn into flour.
Pour the hot milk mixture into the nuts. Mix well to make homogeneous mass. Cool down a bit.
Divide the dough into 3-4 parts (also mentally divide the filling). Roll out each into a rectangular layer (if possible) 0.5 cm thick. Put the filling on the dough, smooth it out, not reaching a couple of centimeters to the edges. Wrap the short edges over the filling (these will be the ends of the roll)
Roll along the long side.
Place the rolls on a baking sheet greased with parchment paper or oiled, seam side down. Cover them with a towel and leave for 15-20 minutes in a warm place to rise slightly. Then prick them lengthwise with a toothpick or wooden splinter so that they do not crack during baking. Whisk the egg in a cup or bowl and grease the rolls with it.
Send the rolls to the oven, preheated to 200 degrees, for about 20 minutes. They should be browned, as in the photo. If this happens before the indicated time, feel free to pull them out so that they do not burn. Do the same if the time is up, and the rolls have not yet become golden and ruddy, i.e. wait until they get a nice color.
Remove the rolls from the oven, cover with a towel and let cool. And then you can cut and serve.
Bon Appetit!
roll with walnuts photo
In the East, they are very fond of sweet desserts, such as marshmallow, churchkhela and others. Well, this is understandable, since many types of nuts grow there, as well as poppies, dates and much more. Our yeast dough roll can be made incredibly tasty. For the filling, nuts are taken, and the roll itself turns out to taste somewhat similar to baklava, only not so sugary sweet.
nut roll recipe
- - 130 g of margarine (choose quality);
- - 100 ml. boiled water;
- - 50 ml. cow's milk;
- - Yeast 10 g (dry);
- - 3.5 tbsp. flour;
- - One chicken egg;
- - 1-in liter. a jar of peeled walnuts;
- - vanillin pack;
- - 5 g of salt;
- - 15 table. spoons of sugar.
The filling is made from roasted nuts. They are crushed in a meat grinder, mixed with 8 tbsp. spoons of sugar.
The dough is kneaded in a bread machine. You can do it with your hands too. Wheat flour is taken for the dough, 1 pack of yeast is added to it. V microwave oven heated until melted margarine with 100 ml of water. Milk is then added to this water-margarine mixture. Dry ingredients are mixed with liquid, then egg, salt, sugar are driven in. The consistency of the dough should be very pleasant. Flour is added if necessary so that the dough does not stick.
The dough is divided into three equal pieces. Each piece rolls out.
The filling is laid out on the layer,
the dough is wrapped, and the edges are linked.
The seam of the roll should be at the bottom. Placed in a preheated oven. It is baked until done. Three minutes before pulling out of the oven, grease the surface with yolk. This will give the surface of the roll a nice sheen. After taking out the roll should cool down.
Bon Appetit!
