Rolled pastry with a walnut filling. These nut rolls have been a family favorite for years. They are one of the most requested items for every party we are invited to. They freeze really well, so you don't mind making so many of them.

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Ingredients

75
Original recipe yields 75 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.

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  • In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.

  • To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.

  • Bake for 18 to 21 minutes in the preheated oven, until golden brown.

Nutrition Facts

307.4 calories; protein 6.5g 13% DV; carbohydrates 20.7g 7% DV; fat 23.4g 36% DV; cholesterol 19.2mg 6% DV; sodium 125.6mg 5% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
These were very good. Instead of rolling and cutting them as individual cookies I rolled and baked each as a large nut roll. Made wonderful hostess gifts when visiting at the holidays. Read More
(40)

Most helpful critical review

Rating: 3 stars
12/02/2013
Not sweet enough. Tried dusting with powdered sugar. Didn't work. Then rolled in white sugar. Still not quite right. Added 1/4 of brown sugar bingo! They are more like bread than I thought they would be. Read More
(1)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2003
These were very good. Instead of rolling and cutting them as individual cookies I rolled and baked each as a large nut roll. Made wonderful hostess gifts when visiting at the holidays. Read More
(40)
Rating: 5 stars
12/17/2009
Great recipe to base full nut rolls from. I did, however, make tons of changes so they turned out appropriately. Halved the dough recipe and had to double the filling. Omit the milk. Didn't let the dough stand overnight and had it warm when rolled out so you can roll dough very thin. Bake for 30-35 minutes. I ended up with 6 12-18" nut rolls that were wonderful. Read More
(21)
Rating: 5 stars
12/08/2003
I've been looking for this recipe. After I moved over 23 years ago it was lost. The lady was unable to give me the recipe again as she was seriously ill. Thank you Read More
(16)
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Rating: 5 stars
08/09/2007
This was the surprise hit of my Christmas baking this past year. I halved the recipe and STILL had a lot of cookies. They freeze well and are a nice addition to my cookie trays. Read More
(10)
Rating: 5 stars
01/04/2011
These nut rolls are very easy to make as far as making nut rolls are concerned. The texture of the dough is perfect and they are delicious. My family and friends all raved about them saying they were the best they had ever tasted. We are a cookie family, so that is a pretty great review. I used the recipe exactly as written except I rolled the prebaked cookie in granulated sugar because I read the other reviews which stated they were not sweet. My mother and her Italian friends did this with their nut rolls. I think this made them perfect. it does make a lot, but they freeze very well and you always have something you can pull out of the freezer when you get unexpected company. Read More
(8)
Rating: 5 stars
12/26/2010
I've rated 5 stars because technically I never had a single problem. The recipe is perfect as it stands even when making a half recipe. They look very pretty and inviting but the problem is it's a nut filling rolled in bread. The description and ingredients fool you into thinking this is some kind of pastry but it has the exact texture and taste of bread. Dividing the dough (1/2 recipe) into 8 portions will make 128 rolls which overflows 2 aluminum pie plates. I baked on a baking stone so the bottoms don't get so browned. Edit NO ONE like them. NO ONE! Maybe they can be fixed with a drizzle of caramel icing on top...because there's still a huge amount left in my freezer. The idea was good but I won't be making these again unless the carmel icing idea goes over. I might use the nut filling somewhere else. Sorry! Read More
(5)
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Rating: 5 stars
01/12/2009
Delicious. Makes a BUNCH. My mother in law always made these for Christmas gifts - she always made mini's though. Great with tea or coffee - not too sweet. Read More
(4)
Rating: 5 stars
11/16/2009
These are really good. A great change for all the sweet treats. Great for christmas give aways. I cut the recipe in half and it still made alot. Read More
(2)
Rating: 5 stars
01/05/2012
I made this for Christmas and it was a HUGE hit! With EVERYONE! Family Work Friends... They said they will be looking forward to more for next Christmas. It did freeze nicely as well! Will absolutely keep! Read More
(2)
Rating: 3 stars
12/02/2013
Not sweet enough. Tried dusting with powdered sugar. Didn't work. Then rolled in white sugar. Still not quite right. Added 1/4 of brown sugar bingo! They are more like bread than I thought they would be. Read More
(1)