Nut roll

Toni Becker's recipe for this great holiday nut roll. No New Jersey family without this wonderful flaky pastry during the holidays

Yield: 0 servings ( Serving Size: servings )
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  • Dough
  • 1 small pkg dry yeast fresh
  • 1 tsp sugar
  • 1/4 cup of warm milk
  • 1 cup of butter ( No substitute)
  • 4 egg yolks
  • 1 cup cold milk
  • 4 cups flour
  • 1/2 tsp salt
  • 6 TBS sugar
  • 1 tsp Vanilla
  • Filling
  • 4 beated egg whites
  • 1cup sugar
  • 2 lbs ground walnuts
  • 1 tsp cinnamon


  1. Disolve yeast in warm water to which 1 tsp sugar has been added;set aside. Melt butter and cool in large mixing bowl add 6 TBS sugar. beat well. add egg yolks and vanilla. mix add 1 cup milk and yeast mixture then add flour and salt.. Knead dough ntil no longer sticky keeping hands sprinkled with flour
  2. divide dough into 4's
  3. roll loosely into waxed paper and refrigerate 30 min 1 at a time roll out as you would pie dough
  4. Not too thin so that nuts will not poke through
  5. separate nut mixture 4 ways and pread onto each dough like jelly roll style loosely
  6. seal edges with a little water. get out 2 cookie sheets
  7. Place 2 nut rolls on cookie sheet sealed side down cover with a clean towel and let stand to raise about 2 hours in a warm place like inside cold oven
  8. Remove from oven after 2 hours and preheat oven to 350 .
  9. place 1 sheet of nut rolls into preheated oven for 35 min. on the top rack; repeat with 2nd rack
  10. May be frozen and thawed as needed
August 2011

This recipe is a personal recipe added by toningary and has not been tested or endorsed by MyRecipes.

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