4 original recipes for rolls with filling! Choose yours and enjoy

Prepare your taste buds for one heck of a ride with these stuffed rolls recipes! The best combination of dough and fillings will guarantee that not even a crumb will be left behind!

So you better prepare a good supply, because there will never be enough of this goodness.

Both adults and children will love them. Prepare a surprise for them on Sunday morning in the form of fragile homemade croissants filled with chocolate or, if you like salty versions, fill them with ham or cheese.

There are no limits to your imagination, so let it go!

Bratislava rolls filled with poppy seeds

These tender rolls filled with a soft poppy seed filling and sweet apple are a clear choice for a sweet Sunday breakfast.

What will we need

For the dough

1. 20 g of fresh yeast
2. 120 ml of lukewarm milk
3. 300 g plain flour
4. 40 g of sugar
5. Pinch of salt
6. Egg
7. 60 g of butter

For the poppy seed filling

1. 125 ml of milk
2. 125 g of ground poppy seeds
3. 30 g of sugar
4. 1 ½ tablespoons of butter

For the apple filling

1. 2 apples
2. 2 tablespoons of lemon juice
3. Icing sugar (for sprinkling)

Method

1. To prepare the dough, dissolve the yeast in the milk
2. Mix the flour, sugar and salt in a bowl and make a well in the middle of the mixture
3. Add the yeast with milk and eggs, add a little bit of it to the chopped pieces
4. Knead a smooth dough from the mixture
5. If necessary, add flour or lukewarm milk
6. Cover the dough and let it rise in a warm place for about 1 hour
7. For the poppy seed filling, bring the milk to a boil and stir in the ground poppy seeds, sugar and butter
8. Mix the ingredients together into a thick paste and remove from the heat and let cool
9. Peel, quarter, core and dice the apples and mix with lemon juice
10. Preheat the oven to 180 degrees
11. Roll out the rested dough on a floured surface to a thickness of 5 mm
12. Cut it into squares and cut each square diagonally
13. Spread each triangle of dough with poppy seed filling and sprinkle with diced apple
14. Roll the dough from the widest end and shape croissants
15. Put the filled rolls on a baking sheet lined with baking paper and bake in a preheated oven for 25-30 minutes
16. Take the finished rolls out of the oven and let them cool
17. We serve them sprinkled with powdered sugar

Filled unleavened rolls with chocolate

These mini croissants are ridiculously easy to make. Instead of making complicated croissant dough at home or making yeast dough, we’ll use store-bought puff pastry. After that, it only takes 30 minutes and the fragrant unleavened rolls are ready!

What will we need

1. A big egg
2. A spoonful of water
3. Puff pastry packaging
4. 115 g semi-sweet small pieces of chocolate

Method

1. Preheat the oven to 180 degrees
2. Line two baking sheets with baking paper or a non-stick baking mat
3. Beat the eggs and water in a small bowl and set aside
4. Lightly flour the work surface and roll out one sheet of puff pastry
5. Roll out the puff pastry
6. Then cut it in half and then cut each half into four rectangles (making eight smaller rectangles)
7. Now cut each rectangle diagonally into two triangles (making 16 triangles)
8. Add about 2 teaspoons of chopped chocolate pieces to the center of each triangle
9. Then we roll up each triangle
10. Place each roll with the seam down so that the tip of the roll is tucked in
11. Brush the tops of the stuffed rolls lightly with egg
12. Place the rolls in the oven and bake for 20-25 minutes until golden brown

Christmas walnut rolls

These traditional Hungarian stuffed walnut rolls are filled with a delicate walnut filling, all wrapped in a flaky dough! Although they are traditionally baked at Christmas, they are still delicious at any time of the year and are worth a try!

What will we need

For the dough

1. 500 g plain flour
2. ½ teaspoon of salt
3. 230 g of cream cheese
4. 250 g butter (softened)
5. 125 g granulated sugar

For the nut filling

1. 250 g freshly ground walnuts (fine)
2. 200 g of sugar
3. 125 ml of milk
4. 60 g of melted butter

For decoration

1. Chocolate Icing (melted cooking chocolate)

Method

• For the walnut filling, mix all the ingredients for the filling
• Add milk gradually as the filling thickens
• The mixture should be thick
• For the dough, sift the flour and salt into a medium-sized bowl and set aside
• Beat the cream cheese and butter together until smooth
• Reduce the speed of the mixer and slowly add the flour
• We will have a soft and non-sticky dough
• Divide the dough into 4 equal parts and wrap each in cling film and refrigerate for at least 2 hours
• Preheat the oven to 180 degrees
• Take one piece of dough out of the fridge and lightly flour it on both sides
• Spread granulated sugar on the work surface
• Place the dough on top and roll it out so that it is as thin as possible
• Cut the dough into a square with a sharp knife and then cut it into 16 smaller squares
• Place a scoop of filling in one corner of each square
• About ½ tsp
• Fold the dough around the filling from corner to corner and gently press the edges together
• Carefully transfer the filled roll to a baking sheet lined with baking paper
• We pack the procedure with the remaining dough and filling
• Sprinkle granulated sugar on top of all the rolls and put them in the oven
• Bake the filled rolls for 12-14 minutes until the edges are golden
• They should puff up slightly in the middle
• Let the finished rolls cool completely on the wire rack and finally cover them with chocolate glaze in a zigzag pattern

Salted yeast rolls filled with ham and cheese

Fresh homemade pastries filled with ham and cheese are an absolute delicacy every day of the week. Especially on the weekend when you can finally be lazy and this is a great and simple recipe that is perfect for those days.

What will we need

For rolls

1. 320 ml warm milk
2. Egg
3. 2 teaspoons of dry yeast
4. A spoonful of sugar
5. A spoonful of salt
6. 60 g butter (melted)
7. 500 g plain flour
8. 125 g semi-coarse flour (for kneading)

For filling

1. 230 g slices of ham (or other sausage)
2. 230 g cheese (sliced)

For smearing

1. Egg
2. 2 tablespoons of water
3. 2 tablespoons of black or white sesame seeds

Method

1. Mix warm milk, yeast, sugar, butter and eggs in a bowl
2. Mix and let it foam for 3 minutes
3. Mix the flour and salt in a large bowl
4. Add the yeast mixture and mix well
5. Knead the dough from the mixture
6. When the dough is soft, shiny, but still slightly sticky, shape it into a ball
7. Put the dough in an oiled bowl
8. Brush the surface of the dough with oil to prevent it from drying out
9. Cover it with a clean kitchen towel and let it rise in a warm place for 60 to 90 minutes until it doubles in size
10. When the dough has risen, transfer it to a floured work surface and divide it into 4 smaller pieces
11. Roll the dough into a rectangle and then cut it into several smaller squares
12. Spread a slice of ham and cheese on each of them and roll up the dough from one end
13. Place the filled rolls on a baking sheet lined with baking paper and cover them with a clean tea towel and let them rise for 30 to 45 minutes
14. Preheat the oven to 180 degrees
15. Brush the rolls with beaten egg and sprinkle with sesame seeds
16. Bake the filled rolls for 25 to 30 minutes, until they acquire a nice golden brown color
17. Take them out of the oven and let them cool on a wire rack for 5 minutes

Where does the stuffed roll or rugelach come from?

Rugelach has been a popular Jewish pastry for centuries.

The crescent-shaped filled pastry was originally made from yeast dough and filled with fruit jam, poppy seed filling or ground nuts.

Today, rugelach is the most popular sweet pastry both in the American Jewish community and in Israel. But thanks to “travelling”, rugelach differs greatly on individual continents.

There are many examples in Jewish history where foods traveled across countries and continents, changing tastes and adapting production techniques to the environment. This also happened with rugelach, which traveled from east to west and reached the USA from Central Europe, where it was so modified along the way that it only matches the name of the traditional Israeli rugelach.