Here is how to make Croatian walnut roll. This easy to make recipe comes from a Croatian reader who lives in Canada. Thanks so much.
These nut rolls are unlike any other that I've had. The dough is more bread-like and the nut filling is substantial. Store-bought nut rolls tend to be more cake-like with a skimpy nut filling.
Perfect for afternoon tea - or just any time really!
Beigli is an authentic Hungarian pastry roll that is often served for Christmas. It is sweet and has many varieties of fillings, the most common of which are poppy seeds and walnuts. Dissolve the yeast and granulated sugar in 1/4 cup of...
These spiced date walnut rolls make a great quick and easy dessert to enjoy as a snack, healthier dessert or sweet treat to serve to guests. I've been making them on repeat recently, and I don't see that changing anytime soon. A lovely mixture of sweet/fudgy dates and crunchy/nutty walnuts.
This easy, oil-free Apple Walnut Strudel Roll-Ups recipe is packed with healthy goodness and makes for a perfect fall dessert. #wholefoodplantbased #vegan #oilfree #glutenfree #plantbased | monkeyandmekitchenadventures.com
‘POTICA’ is a delicious Traditional Slovenian Sweet Bread or Walnut Roll. It is the QUEEN of all Slovenian desserts and is known as one of our national treasures! This is my family recipe... (read more)
Walnut Roll Pastry I ABSOLUTELY LOVE this recipe!! If you want a super moist, buttery, nutty pastry this is soooo perfect for you! I took one of my favorite recipes and recreated it to make this delicious masterpiece! Despite how this Walnut Roll Pastry looks, this delightful dessert is filled with walnuts, sugar, cinnamon, and a touch of cloves with my spectacular soft dough that makes this extra special! If you can picture a Cinnabon without the frosting and filled with a nutty, buttery-rich filling- yeah that is it, then you have to try this recipe out now!
This novel Swiss roll combines coffee cream with the delightful crunch of roasted walnuts, some cooked into the sponge and some added as decoration.
An Eastern European Christmas and Easter tradition, this nut roll recipe can be made with ground walnuts, pecans, hazelnuts, raisins and even a poppy seed filling.
Hungarian Walnut Roll (Beigli) is a delicious pastry made with sweet yeast dough and filled with walnuts and apples. This traditional Christmas dish is easy to make and can be enjoyed by the whole family!
These eggplant and walnut rolls are a unique and super delicious appetizer that are commonly found on tables throughout the country of Georgia.
These spiced date walnut rolls make a great quick and easy dessert to enjoy as a snack, healthier dessert or sweet treat to serve to guests. I've been making them on repeat recently, and I don't see that changing anytime soon. A lovely mixture of sweet/fudgy dates and crunchy/nutty walnuts.
Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.
Don't you just hate spending money on household repairs? It drives me bee-zerk, but it's a necessary evil of home-ownership. So yeah, it's been a wacky few days here at the Goo Shoes house, and by wacky, I mean Not Good. The other day, I heard something vibrating the wall of my closet. I didn't think much of it, until the next day, when I heard it again in the medicine cabinet of our bathroom. This time, the sound was clear -- there was no mistaking it... Bzzzzzzzzzzzz! BEES! The few dead yellow-jackets we've found recently around the house suddenly made sense. Unbeknownst to us, bees have been busy setting up shop inside the walls of our house. One thing you may not know about me is that I am terrified of bees. The thought of yellow-jackets in my house? I can't imagine anything worse. Except for squirrels. Or bats. Ms. Toody was about to become unglued. Lucky for me, Mr. Goo Shoes is an ace problem-solver. If there is something wrong, he will figure it out. Within minutes, he determined where the bees were getting in. Their secret life was about to be exposed. It was time for... The Exterminator. Hasta la vista, babees! We were still finding dead yellow-jackets all over the house, when we woke up yesterday to a broken hot water heater. Ouch, now that stings. Fortunately, we were able to replace it today. It was time for a baking distraction. Remember I told you about the rugelach from Israel? They are impossible to replicate, yet that hasn't stopped me from trying to perfect my own rugelach-making skills. For years, I've made my mother's recipe, which has a sour cream-based dough, and is rolled into crescent shapes. I've always wanted to learn how to make the rolled kind. When I had my family over to break the fast on Yom Kippur, I tried a new recipe. Success! They were really good, so, I made them again this week, for some very special people. I'm not going to tell you who just yet...that's a surprise. This dough has a cream cheese base, and is richer than my mom's rugelach. I feel guilty saying it, but I like this version better! And, it's is less labor-intensive, since each cookie doesn't need to be individually rolled. As you know, I've got an affinity for "easy." It's how I "roll," lol. These rugelach are not difficult to make at all, but I've got a few tips to help guarantee your success. I recommend regular cream cheese, not low-fat, for making the dough. Using low-fat cream cheese may affect the consistency, and the ability to roll it up into cylinders. It's very important for the dough to be chilled before rolling it out. The dough is sticky, so make sure surface, rolling pin (affil. link) and hands are well-floured, and work with only one piece at a time, leaving the other pieces in the refrigerator until needed. Clean work surface thoroughly before rolling out a new piece of dough. It will be easier to roll. Keep rolled logs in refrigerator until all four are finished so that they slice easily before baking. Now that you are adequately prepped, let's roll! BROWN SUGAR AND CINNAMON RUGELACH Yield: 48 pieces For the Dough: 8 oz. (2 sticks) butter, softened 8 oz. cream cheese, softened (I recommend regular, not low fat). 3 tbsp granulated sugar 1 tbsp light brown sugar 1/4 tsp salt 1 1/2 tsp pure vanilla extract 2 cups flour (plus extra for rolling out dough) For the Filling: 3/4 cup finely ground walnuts 3/4 cup packed dark brown sugar 3/4 tsp cinnamon For the Topping: 2 tbsp granulated sugar 1/4 tsp cinnamon 1 egg, lightly beaten, + 1 tsp water To Make Dough: In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute). Scrape down sides of mixing bowl, add vanilla and combine. Mix in flour in four batches, on low speed, until combined. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. To Make Filling: With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate. To Assemble and Bake Rugelach: Adjust oven rack to middle position. Preheat oven to 350°F. Line baking sheet with parchment paper. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres. With long side of dough near you, roll dough tightly into log (it will be 12 inches long). Place log seam side down onto baking pan. Put baking sheet with log into refrigerator while making the remaining logs. Clean work surface thoroughly, and re-flour. Repeat with remaining dough to make three more logs. Arrange four logs at least one inch apart on baking pan. Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes. Bake rugelach until golden brown, about 20-25 minutes. Cool on baking sheet for 5 minutes; then cool completely on rack. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces. The rugelach was sitting on the counter waiting for its photo op, when Mr. Goo Shoes was about to grab a handful. "Noooooo!" He was literally within a second of pulling the rugelach right out from under me. Luckily, I stopped him just in time. "Can't I have some?" I explained that I made it for something special, and I couldn't spare any. He looked so forlorn, I had to let him have one. Looks like I'll be busy as a bee, and making another batch pretty soon. You may also like: Rugelach Two Ways: Fig Walnut and Chocolate Linking with: Best of the Weekend Wow Us Wednesday Wake Up Wednesday Cooking and Crafting with J & J Share Your Style Foodie FriDIY Metamorphosis Monday Lou Lou Girls Fabulous Party The Scoop Tweak It Tuesday What's It Wednesday Share It One More Time Simple and Sweet Fridays Home and Garden Thursday
Drool over these 33 delicious Croatian desserts! From creamy Croatian cakes to traditional Croatian cookies, these are the best sweets in Croatia to try.
These Vegan White Mushroom Lasagna Rolls with meaty sauteed mushrooms, flavor-packed pesto, smoky walnut sausage, and a dreamy roasted garlic sauce are the best vegan dinner for when you REALLY want to impress. They can be made ahead of time and are perfect for date-night-in, paired with a glass of wine and candlelight!
You'll never think of potatoes the same way after making this dish! Thinly sliced potatoes form a sheet to encase a savory beef and tomato mixture. A perfect side or main dish to impress your friends.
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
Pkhali is a traditional Georgian dish that showcases the rich and vibrant use of vegetables and nuts in Georgian cuisine.
Delicious Kataifi squares with a spiced walnut filling. So easy to put together.
These Vegan White Mushroom Lasagna Rolls with meaty sauteed mushrooms, flavor-packed pesto, smoky walnut sausage, and a dreamy roasted garlic sauce are the best vegan dinner for when you REALLY want to impress. They can be made ahead of time and are perfect for date-night-in, paired with a glass of wine and candlelight!
This delicious raw, vegan lasagna is so tasty you will never miss the cooked version. There are two recipes here, also included is a lasagna roll.
Nut roll is a golden brown loaf with swirls of sweet, ground walnut filling. This particular nut roll wasn't store-bought, but rather baked with care each year.
Ya know when you just score? That's the way we feel about these cookies. As moms and registered dietitians, these cookies seriously couldn't be better.
Find best quick and easy recipes to cook at home on a budget.
This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely ground walnuts.
Greek desserts are well-known for their delicious use of sugar syrup, and Kataifi is a prime example. This Kataifi recipe combines crushed walnuts and almonds with the aromatic spices of cinnamon and cloves. The nutty filling is rolled in string pastry, baked until golden and then drenched in a sugar syrup. It’s the perfect dessert to make ahead of time, as it tastes even better when prepared in advance.
Flank steak pounded and stuffed with pesto, wrapped in bacon, rolled into a roulade or pinwheel and roasted.
Walnut butter cake with ground walnut in rich and buttery cake. If you love walnut, you'll love this amazing walnut butter cake recipe. So delicious!
Date rolls are a classic East Indian sweet prepared popularly during Christmas. These dainty and delicious date roll cookies are made by wrapping dates stuffed with walnuts in a buttery pastry and baked to golden perfection!
With walnuts and sweet caramel sauce, this doughy treat is ridiculously yummy.
Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing.
Nouveau Raw instructions on how to Activate and Sprout Raw, Rolled Oaks through soaking. More Nouveau Raw recipes are found here.
