These Nut Rolls have a soft and buttery pastry-like crust, and the filling is a combination of warm cinnamon, vanilla, and walnuts. These nut rolls make you want to just relax and savor them with a cup of coffee and a good book.
Combine sponge ingredients and set aside until bubbly (10-15 minutes).
In a medium-sized saucepan combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick while you make your rolls, stir in additional hot water or milk.
Combine dough ingredients as you would pie dough. Add the sponge to flour mixture and mix with your hands until crumbs form. Roll walnut-sized balls of dough and put them on a rimmed baking sheet.
Dust working surface with flour. Roll each ball into approximately a 4-inch circle. Spoon a tablespoon of filling onto the dough and spread it out. Don't overfill or your roll will break open or ooze out in the oven.
Roll into a crescent shape. Brush with egg white
Bake in a pre-heated oven at 375°F for 10-15 minutes or until golden. Cool on a wire cooling rack.
Store at room temperature in an airtight container. Can also be frozen.
Video
Notes
Tips:
If the filling gets to thick, add water to it and reheat it on the stove top until warmed and spreadable.
Roll all of the pastry balls at once. Work with a few at a time and keep the remaining ones in the refrigerator. The cold butter in the pastry is what makes them flaky.
Don't overfill. They will crack open.
Store Nut Rolls at room temperature in an airtight container or freeze them by placing the rolls in an airtight container for up to 3 months.
Rolls are delicious slightly warmed in the microwave before eating. However be careful that they're not too hot because the filling can burn your mouth.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.