Do you need to roast walnuts for a walnut roll pastry recipe?

No, they are raw and not roasted for this recipe.

Can you use different types of nuts in the walnut roll recipe?

Yes, you can switch it to pistachios, hazelnuts or almonds.

Yes, they can go go bad if they stay in warm temperatures for a long time. For instance, if they tend to have a very strong chemical smell like paint thinner they are bad. They also shrivel up and have a rubbery texture when they go bad. In other words, fresh walnuts smell mildly nutty and taste sweet.

Why do nut rolls crack?

If there is too much flour in the dough, you will notice the dough will crack once baked. Another way it can crack is if you overbake the dough. Also, make sure to add the right amount of flour and don't overbake, watch cook time, and don't roll the dough too thin to prevent it from cracking.

How To Make Walnut Roll Pastry

Description

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!

Ingredients

Units Scale

Yeast

3 tablespoons (1.5oz) dry active yeast
1/2 cup warm water 105°-115°
1 tablespoon sugar

Dough

2 cups Crisco shortening
1/2 cup olive oil
1 cup sugar
1 cup milk
2 eggs
7 1/2 cups all-purpose flour + 1/2 cup to knead + 1/4 cup to sprinkle as you roll out dough
1/2 teaspoon salt

Walnut Filling

2 cups melted butter
3 cups sugar
1/2 teaspoon ground cloves
2 cups all-purpose flour
1 lb walnuts + 1/2 lb halved/pieces walnuts
1/2 cup cinnamon

Glaze

2 egg yolks
2 tablespoons whole milk

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Instructions

In a small bowl, heat water to 120° F. Dissolve yeast and sugar. Set it aside for about 5-10 minutes to start fermentation. In a saucepan, melt Crisco oil and olive oil over low heat and stir in the sugar. Remove from the fire and have this sit for 15 minutes to cool off.
In a separate bowl, beat eggs then add milk. Once your oil and sugar have cooled off, pour it in and mix with the egg and milk mixture in a large bowl. Gradually add 5 cups of sifted flour one cup at a time and mix between each cup. Add your 6th cup of sifted flour and salt and mix.
Now, add the yeast mixture and mix it into dough. Add the remaining 1-1/2 cups of sifted flour to your dough and knead. Form the dough into a ball and cover it with plastic wrap. Allow dough to rise in a warm/room temperature setting for 1 hour. While the dough is proofing, it’s time to make the filling.
Place 1lb. of walnuts into a food processor and pulse until medium grind. Grind your cloves and melt the butter. Place crushed walnuts into a large bowl and add sugar, ground cloves, cinnamon, and halved walnuts and mix. Add 2 cups of flour one at a time and combine.
After the dough has risen, flour your surface and knead the dough for 1 minute until it’s semi-sticky. Cut the dough into four equal pieces. Place dough on a lightly floured surface. Gently roll the dough and sprinkle flour while rolling the dough out. Open dough in a rectangular shape approximately 12″x10″ about 1/8″ inch thick.
Sprinkle roughly 1 cup of walnut crumble over the dough evenly. Don’t cover 1/2″ around the rim of the dough. Roll dough from the long end until you reach the other side. Tuck the end of the dough underneath.
Cut your pastry about 1″ apart place it on a silicone-lined baking sheet and line them up close together. (Do not seperate, keep them tight together.) Repeat these steps until all nut rolls have been formed and cut. Brush on egg yolk and milk over the top of each roll.
Bake rolls for 30-35 minutes at 350° F. (Bake time might vary depending on oven temperature. Approx: bake time averages between 30-45 minutes.) Allow your rolls to completely cool off before serving. Enjoy!

Notes

This recipe makes about 60 rolls.

You might need an extra 1/2 cup to 1 cup of sifted flour for kneading and forming rolls.

The dough must be semi-sticky and yet firm. Make sure your dough is set to fermentate at room temperature. If the dough is too soft, place the dough in the refrigerator for 10 minutes before rolling it out. This allows your dough to firm up, making it easier to roll out and bake better. If your dough is too soft it might lose its form while baking. (See the video to get a better visual of dough consistency.)

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Prep Time: 4 Hours
Category: Dessert
Method: Oven Baked
Cuisine: Middle Eastern

Keywords: Gata, Gatah, Katah, Nazzok, Walnut Roll, Nut Roll, Dessert, Holiday Roll, Holiday Dessert, Armenian Dessert,