You just have to try this shortbread because our walnut roll recipes are second to none!
Scent your home with a pleasant nutty aroma and look forward to the first bite of the fluffy and light dough that melts on your tongue. Immediately you will feel the delicious taste of creamy nuts that will bring you to your knees!
Doesn’t that sound absolutely divine? I think so.
What recipe do you start with?
St. Martin’s rolls with walnut filling
This is the best walnut roll recipe for holiday and casual baking. It is popular throughout Europe, although it is called by different names in different corners. Here they are rolls, Croats, Slovaks and Hungarians call them roski, kifliki, rogaliki. Some recipes use sour cream, some cream cheese, and some are made with yeast, but the same applies to all of them, they won’t leave a crumb on your plate!
What will we need
- 250 g butter (softened)
- 150 g cream cheese (soft)
- 500 g plain flour
- 3 egg whites
- A teaspoon of vanilla extract
- 90 g of sugar
- 600 g ground walnuts
- Icing sugar
- In a large bowl, mix together the softened butter and cream cheese until smooth.
- Gradually whisk the flour into the cream mixture and mix until a dough forms
- Divide the dough into 3 parts
- We shape each piece into a ball
- Wrap them in cling film and refrigerate for at least 1 hour or until firm enough to roll
- Preheat the oven to 180 degrees
- For the filling, beat the egg whites and vanilla in a small bowl on medium speed until stiff peaks form.
- Gradually add sugar one tablespoon at a time, beating on medium after each addition until well combined
- Stir in the walnuts and mix carefully
- Sprinkle the work surface with granulated sugar
- Roll the dough into a thin square and sprinkle with additional sugar as needed to coat it well
- Cut the dough into 16 squares
- Take 2 teaspoons of the nut filling and put it in the center of the dough
- Cover the opposite corners of the dough over the filling and close tightly
- Place the rolls on baking sheets lined with paper
- Repeat the process with the remaining dough and filling
- Bake the walnut rolls until the bottom is golden brown, 9-11 minutes
- Remove the rolls from the tray and place them on a wire rack to cool completely
- Dust them with powdered sugar
The dough can be prepared 2 days in advance. Wrap it up and store it in an airtight container in the fridge.
Nut rolls can also be frozen in freezer containers. To serve, thaw to room temperature before serving and dust with additional powdered sugar if desired.
Try these rolls in a double version and fill part of them with creamy poppy filling! You will lick yourself.
For the poppy seed filling
200 g of poppy seeds
80 g of powdered sugar
A teaspoon of lemon zest
A spoonful of rum
100 ml of water
Mix everything together in a saucepan and cook on medium heat so that the poppy seed filling thickens sufficiently.
Christmas walnut puffed rolls
Christmas is such a beautiful holiday and everything has to be perfect. Therefore, if you long for sweets that have the perfect taste, aroma and shape, then bake these puffed walnut rolls and you will definitely not regret it!
What will we need
- 250 g of powdered sugar
- 100 g plain flour
- A teaspoon of baking soda
- 125 g of walnuts
- 125 g softened butter
For the frosting
- 50 dark chocolate
- A spoonful of walnut oil
- Sift sugar, flour and baking soda into a bowl
- Add the ground nuts and slice the softened butter on top
- Make a smooth dough from the mixture
- Preheat the oven to 160 degrees
- We take small pieces from the dough and then press them into the molds for rolls so that the dough does not protrude
- We fold the walnut rolls, they are next to each other on a baking sheet
- Place the tray in the preheated oven and bake for 15-20 minutes until golden
- Take out the tray and let the rolls cool, and then knock them out of the molds
- Heat the chocolate in a water bath with oil or in a heat-resistant bowl in the microwave in 20-second intervals
- We then dip the puffed walnut rolls in chocolate and let it harden
If you don’t have enough molds and you don’t want to wait until the few pieces are baked, use a little trick.
Line the mold with food foil and press the dough into it normally and shape it. Then turn the roll out of the mold onto a baking sheet and bake it normally.
It will remain the same shape as if it were baked in a mold.
For more amazing cookie ideas with this ingredient, check out these nut cookie recipes . So get inspired!
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Vanilla rolls with nuts
The combination of fragrant vanilla and creamy nuts is the best thing that can appear on the holiday table. This recipe for walnut rolls with vanilla, however, offers much more! They can also be served as a sweet treat when you are expecting a visitor or as one course for Sunday brunch or as a sweet for the smallest guests.
What will we need
- 500 g plain flour
- Pinch of salt
- 250 g cold butter (cut into cubes)
- 200 g of sour cream
- ½ teaspoon of vanilla extract
- 150 g finely chopped walnuts
- 150 g of sugar
- A teaspoon of ground cinnamon
- Mix the flour and salt in a large bowl and cut the butter on top
- Mix the mixture by hand until it resembles coarse crumbs
- In a small bowl, whisk together the egg yolk, sour cream and vanilla
- Add everything to the crumbs and mix well
- Cover the dough and refrigerate for 4 hours or overnight
- Divide the dough into thirds
- Roll each piece of dough into 10 circles on a lightly floured work surface
- Mix ground walnuts, sugar and cinnamon in a bowl
- Sprinkle each rolled sheet with the nut mixture, reserving a little for the final sprinkling
- Then cut each sheet into 12 triangles
- Roll up each triangle from the wide end and place them on baking sheets lined with baking paper
- Bend the ends of each walnut roll into a moon shape
- Beat the egg whites until stiff and brush the rolls with it
- Sprinkle the surface of the rolls with the remaining nut mixture
- Put the trays in the oven and bake at 160 degrees for 18-20 minutes until they turn brown
- Remove to a wire rack to cool, then serve or store in an airtight container
Croissant with nut cream
Does the thought of contributing to food waste scare you? If so, then this recipe is a great opportunity to prevent it. Even day-old bread can be put to great use and used to make, for example, these rolls filled with delicious walnut cream. No one will believe that the pastry is not fresh!
What will we need
- 6 purchased croissants (preferably a day old)
- 60 ml of water
- 60 g of sugar
For walnut cream
- 40 g of walnuts
- 40 g of hazelnuts
- 40 g of almonds
- 70 g of sugar
- 40 ml of syrup (what we made ourselves)
For pistachio cream
- 100 g of pistachios
- 20 g pistachio paste (optional)
- 100 g of sugar
- 50 ml of syrup (what we made ourselves)
For the lemon glaze
- 30 ml of lemon juice
- 140 g of powdered sugar
- For the syrup, bring the water and sugar to a boil and stir until the sugar dissolves
- Then set aside to cool
- For the nut filling, mix walnuts, hazelnuts, almonds, sugar and syrup in a food processor
- Spread the nut filling on a small sheet lined with plastic wrap
- We put it in the freezer and freeze it
- Then cut it into sticks measuring approximately 20 x 5 cm
- Just before inserting into the croissant dough, cut each stick into small pieces weighing approximately 20 g
- For the pistachio filling, mix the pistachios with sugar, syrup and pistachio paste in a food processor
- If necessary, add a few drops of almond extract to enhance the pistachio flavor
- Spread the filling on a small tray and freeze, then cut into 20 x 5 cm sticks
- Just before inserting into the croissant dough, cut each stick into pieces weighing approximately 20 g
- For the lemon glaze, mix lemon juice and icing sugar
- Cut the croissants (but do not cut them in half) or make a hole in them from one side using the end of a wooden spoon
- We add sticks of walnut filling inside and then lay them out on a baking sheet and put them in the oven
- Bake at 150 degrees for 10-15 minutes
- We glaze the walnut croissants immediately after baking
- Let the rolls with the glaze harden in the oven for 60 seconds
Walnut cream can also be used in other recipes. For example, fill these old Bohemian buns with it and create delicious sourdough buns with walnut cream. You will not regret!
How to make homemade nut butter
On the basis
- 450 g raw nuts (almonds, cashews, walnuts, pecans, hazelnuts)
- Sea salt to taste
- Vanilla extract (to taste)
- Hemp seeds
- Flax seeds
- Chia seeds
- Coconut butter
- Sweetened raisins
- Preheat the oven to 180 degrees, add the raw nuts to the tray and roast for 8-12 minutes until fragrant and lightly golden
- If you are roasting hazelnuts, remove them from the oven as soon as they are toasted and transfer them to a clean tea towel
- Rub the hazelnuts together with a towel to remove the skins
- Add the toasted nuts to a food processor or blender and blend until creamy.
- This may take 10-12 minutes or more, so be patient
- Once the butter is creamy, add salt (or other ingredients) to taste
- Then transfer to a clean jar and store in the fridge for up to 3 weeks