Try excellent recipes for monastery pastries that are suitable for everyday and festive occasions

Anyone who has not yet tried the recipes for monastery rolls does not know what holiday pastries are.

This delicacy will tickle your taste buds and serve as the perfect ending to a great lunch or dinner.

Prepare them for your loved ones and you will see them licking themselves the next day. It can also be a perfect delicacy for a company party or perhaps for a birthday celebration, or even for a festive occasion.

It is easily suitable as a treat for Christmas, Easter or just for a tea party with friends.

Classic monastery rolls

If you only bake ordinary types of cookies for Christmas, then definitely try to prepare something else. After all, we all know recipes for vanilla rolls , even if we each have our own specific recipe, but this delicacy tastes completely different.

Ingredients:

For rolls:

• 140 g plain flour
• 100 g ground hazelnuts
• 50 g of powdered sugar
• 100 g fresh unsalted butter
• 1 egg
• 1/4 teaspoon of baking powder

For decoration:

• Chocolate topping
• Coarsely chopped hazelnuts

Method:

• Sift plain flour with icing sugar into a bowl, add hazelnuts, softened butter, eggs and baking powder.
• We will make a smooth dough, from which we will roll several rolls.
• Cut each roll into pieces of the same size, which we shape into the shape of rolls.
• Place them on a tray lined with baking paper and let them rest for 5 minutes.
• Meanwhile, preheat the oven to 180 degrees. Add the rolls and bake for about 10 to 15 minutes.
• Once they are baked, let them cool completely.
• We heat up the chocolate coating and dip the individual rolls into it with the upper side.
• Sprinkle with chopped nuts and let it harden completely.

Monastery walnut rolls

As nuts play a leading role somewhere, we are always sure that the taste will be absolutely delicious. Although many claim that hazelnuts do not taste as delicious as walnuts, this is not the case. Each species has its own completely characteristic feature. In addition, those who do not want hazelnuts can easily replace them with walnuts or use almonds.

Ingredients:

For the dough:

• 100 g of softened fresh unsalted butter
• 140 g plain flour
• 90 g ground roasted hazelnuts
• 40 g of grated cooking chocolate
• 40 g of vanilla sugar
• 1 egg yolk

For decoration:

• 100 g of cooking chocolate
• 50 g of butter
• Coarsely ground hazelnuts, almonds or pistachios for sprinkling

Method:

• Cut the softened butter into pieces, add sifted flour, ground roasted hazelnuts and vanilla sugar.
• We begin to process and rub the ingredients with our fingers until they form a crumbly mixture.
• Add the egg yolk, finely grated chocolate, mix a little with a fork and then make a smooth, elastic dough.
• Wrap the finished dough in cling film and chill in the fridge for 45 minutes.
• We take pieces of the same size from the dough, which we shape into a roll and then into a roll.
• Preheat the oven to 180 degrees and place the rolls on a tray lined with baking paper.
• Bake in a preheated oven for about 13-15 minutes, but certainly not longer.
• Remove from the oven and let cool on a baking sheet. Freshly baked, they are too soft to pass on.
• Put the chopped butter in the water bath and add the chopped chocolate. Let it melt and remove from the water bath.
• Dip both ends of the rolls in the prepared chocolate coating and then dip in chopped pistachios, nuts or almonds.
• Place on a clean baking paper and let it harden.
• The cooled rolls can be eaten straight away or stored in an airtight biscuit box.

Fully soaked rolls

You can prepare monastery rolls in many ways, while an excellent topping, whether light or dark, should never be missing.

Ingredients:

For the dough:

• 140 g plain flour
• 90 g ground walnuts
• 100 g softened fresh butter
• 40 g of powdered sugar
• 1 egg yolk

For decoration:

• White chocolate
• Milk chocolate
• Hot chocolate
• Walnuts
• Coconut

Method:

• Sift plain flour with icing sugar into a bowl, add walnuts, softened butter and egg yolk and knead a smooth dough.
• We can process the dough into small rolls by taking equal pieces of the mass and then form a roll.
• You can also roll the dough between two large microtene bags or cling film to a sheet about 0.5 cm thick, then cut with a cookie cutter so that they are all the same.
• Preheat the oven to 180 degrees and carefully place the rolls on a baking sheet lined with baking paper.
• Place in the preheated oven and bake for about 10-15 minutes, until the candy acquires a light pink color.
• Remove from the oven and let cool completely.
• In the meantime, prepare the frosting. If you only want one kind, make one, otherwise we melt the chocolate in separate bowls and dip the cooled rolls into it.
• If we don’t want to dip, we simply spread a layer of icing on the rolls with a bow and sprinkle with walnuts or coconut, or both.
• We wait until the frosting is completely dry and we can serve.

Monastery rolls

These cookies can be named in many ways, whether they are rolls, rolls, cookies, céčka because of the shape or as the title suggests rolls. The main thing is that they have a completely characteristic and unmistakable taste, and this is the most interesting and important thing about them.

Ingredients:

• 210 g plain flour
• 140 g ground walnuts
• 130 g fresh butter (unsalted)
• 30 g of grated milk chocolate with hazelnuts
• 50 g of powdered sugar
• Baking powder on the tip of a knife
• 2 yolks (eggs of size M)

For decoration:

• 100 g of chocolate frosting
• Shredded coconut for sprinkling as needed

Method:

• Grate the chocolate and put it in a bowl. Add sifted flour with icing sugar, ground nuts, butter, grated chocolate, baking powder and egg yolks.
• We will make a smooth dough that will be very fragile. Wrap it in cling film and let it rest in the fridge for at least 3 hours, but ideally until the next day.
• The next day, take the dough out of the fridge, take pieces of the same size from it and shape them into a roll in the shape of the letter C.
• Preheat the oven to 190 degrees and transfer the rolls to a baking sheet lined with baking paper.
• Place in the preheated oven and bake for about 8 to 10 minutes, until the rolls are pink.
• Remove from the oven and leave to cool completely on a wire rack.
• Then melt the glaze in a water bath and dip the individual cooled rolls into it. Place on a baking sheet and sprinkle with coconut.