Nut filling:
4 c. walnuts, ground fine
1 tsp. vanilla
1 1/2 c. sugar
3 stiff egg whites
1/4 c. melted butter
1/4 c. milk Nut Roll Pastry:
1 pkg yeast or 1 cake yeast
5 cup flour
1 tsp. sugar
3 egg yolks
1/4 c. lukewarm water
1/2 pt sour cream
1 lb. margarine or butter
1 tsp. vanilla
Nut Roll
Krupa Family Recipe from Orlando, FL | Origin: Slovakia
52% enjoyed this recipe
Nut Filling:
Mix together nuts, sugar, melted butter and vanilla. Fold in egg whites. Divide filling into 4 parts.
Pastry:
Crumble yeast with sugar and water. Set aside until bubbly. Cut margarine into flour. Add yeast mixture, egg yolks, sour cream and vanilla; mix well. Divide dough into 4 parts, wrap in waxed paper and refrigerate overnight. Roll out on floured surface 1/8 inch thick. Spread with nut filling and roll up like jelly roll. Place on greased baking sheet, let rise 30 minutes. Brush top with egg whites. Bake at 350 degrees for 30 minutes. Makes four loaves.
Nut roll is a Slovak tradition and favorite holiday dessert in the Tagle household. My Grandfather, John Krupa and his sisters Anna and Evelyn taught my Mom how to make the nut roll. The recipe was passed down from relatives from Slovakia (can anybody find this on a map?). My grandfather and his family all lived in Slovak community in Cleveland, Ohio and they would eat the nut roll throughout the year as a dessert.
Throughout the years, Mom has been making nut roll for friends and family for the holidays. My sister-in-law Gina Tagle has adopted the tradition and the rest of us just eat it. Enjoy! Kathleen and Barbara Tagle
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