HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
AUNT BETTY'S HUNGARIAN NUT ROLL
This recipe was from my favorite aunt. Our family always looked forward to going to her home, and she would always serve this delicious Hungarian nut roll.
Provided by john zelahy
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 48
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
- Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
- Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
- While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
- Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
- Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 28.6 g, Cholesterol 30.6 mg, Fat 19.7 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 76.2 mg, Sugar 10.6 g
HUNGARIAN NUT SLICES
This lovely cake has been made by my mom and her dear friend, Toni, for over 5 decades. It is a lovely layered cake/slice, and presents beautifully on buffets. My mom, born and bread in Poland, and Toni, born and bred in Czechoslovakia, grudgingly admit that those "Hahnkees" (Hungarians) really know how to bake. I think this proves them right.
Provided by Sarah Chana
Categories Bar Cookie
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dough ingredients.
- Spread into a greased/sprayed 17" x 12" x 2 3/4" pan.
- Spread jam on top of batter.
- Beat egg whites until stiff.
- Blend nuts, chocolate and lemon into the egg whites.
- Spread on top of cake.
- Bake at 350ºF for 1 hour.
Nutrition Facts : Calories 376.7, Fat 18.8, SaturatedFat 4.8, Cholesterol 62.9, Sodium 64.1, Carbohydrate 48.1, Fiber 1.5, Sugar 26.2, Protein 5.3
AUTHENTIC HUNGARIAN WALNUT ROLLS
These traditional Hungarian Walnut Rolls have a sweet, nutty filling inside a flakey, rich pastry! While they are traditionally made at Christmastime, they are outstanding any time of year!
Provided by Lindsey
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
- If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
- Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
- Sift flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
- Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
- Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
- Place a dollop of filling in one corner of each square. I used ½ teaspoon.
- Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
- Repeat with all remaining squares.
- Sprinkle the middles of the Rolls with just a touch of granulated sugar.
- Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
- Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
- For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.
Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 41 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
HUNGARIAN NUT COOKIES
Provided by Rozanne Gold
Categories Cookies Food Processor Mixer Egg Nut Bake Quick & Easy Spring
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- In bowl of a food processor, process nuts until coarsely ground. Set aside.
- Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
- Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
- Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.
HUNGARIAN NUT NUGGETS (COOKIES)
Make and share this Hungarian Nut Nuggets (Cookies) recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 30m
Yield 60-70 cookies
Number Of Ingredients 5
Steps:
- In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
- Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
- Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
- Watch them so they do not burn.
- Cool and roll in powdered sugar.
- Store in cool place until serving.
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