Hungarian Nut Roll Recipe

Hungarian Nut Roll Recipe

Jerry R
Edited on Apr 07, 2005

what a treat


6 to 6 ½ cups sifted flour
¾ teaspoon salt
6 Tbs.sugar
2 yeast cakes or 2 packages dry yeast
½ cup warm milk
1 cup sour cream
2 sticks butter or margarine, room temp or melted
3 eggs, beaten

Nut Filling
1 to 2 pounds ground nuts
(about 1 ½ pounds walnuts or ¾ pounds pecans)
2 ½ cups sugar
2 sticks butter or margarine melted
2 eggs
1 large apple grated
½ teaspoon cinnamon


Dissolve yeast in milk. Combine the rest of the ingredients; add yeast
and milk mixture, blending very well. Divide dough into four or six
parts depending on length of nut roll wanted. Roll about ¼ inch thick,
spread with nit filling (recipe below) and roll up jelly roll fashion. Let
rise for 1 hour or until doubled in size. Bake in 350 degree oven for
30 to 40 minutes. Makes four large or six medium rolls. They freeze
Combine all ingredients except the butter.
,Add the melted butter and mix well. Heat in large saucepan until
the ingredients blend well and thicken slightly. Spread on rolled
dough after the mixture has cooled. This makes more filling than
enough filling for the above nut rolls. You can freeze any extra and
use as a topping for an apple pie or top baked sweet potatoes or
use in a coffee cake recipe.

Not a NESTLÉ®-tested recipe.

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