This European Nut Roll with three fillings - almond, walnut and poppyseed - is the perfect treat for Christmas morning while opening gifts.
This recipe for Serbian nut roll or orehnjaca is made with a yeast dough and walnut filling. It is a traditional dessert served year-round.
We love walnuts and we also love good homemade rolls. Coming the 2 and you'll get Walnut Crescent Rolls. Yeast dough for the rolls is pretty easy to make and can be used to make cinnamon
A roundup of kosher babka recipes, from classics like chocolate, cheese, and cinnamon, to newer takes like gluten free and savory vegan.
Makes about 40 servings
The Polish Easter Babka celebrates the return of the egg to the diet after the Lenten Fast. Babka is always at the Easter Feast. This is a Babka of a completely different sort. Don't be intimidated by the lengthy directions, I just wanted to make it as easy as possible!! Proofing Sponge 1/2 cup warm water 1 tsp. sugar 2 packets active dry yeast 1/2 cup all-purpose flour Activating the Yeast Pour the warm water into a large mixing bowl and dissolve it in the sugar and the yeast. Stir in 1/2 cup of flour and let this small sponge work for about 10 to 15 minutes, or until the mixture is bubbly and expanded Dough 1/2 cup milk 1/2 cup (1 stick) unsalted butter 1/2 cup sugar 2 eggs plus 1 egg yolk 3-1/2 to 4-1/2 cups all-purpose flour 1 tsp. salt 3/4 cup golden raisins 1 recipe Cheese Filling (see below) 1 egg white beaten with 2 tsp. water for wash Making the Dough Scald the milk in a small saucepan. Remove from the heat and add the butter and sugar. Stir to melt the butter and dissolve the sugar. When milk mixture has cooled, beat it and the eggs (and the extra yolk) into the active yeast. Add 2 cups of flour and the salt and mix thoroughly. Add the raisins and enough of the remaining flour to make a soft dough. Stir until this holds together and comes away from the sides of the bowl. Knead for 3 to 4 minutes on a lightly floured surface until smooth. Add only enough flour to keep it from sticking to the board or you. Place the dough into a greased bowl, turning it so the top is also greased. Cover with a damp towel or plastic wrap and let rise until doubled, 1-1/2 to 2 hours. While the dough is rising, make up the cheese filling. Cheese Filling 14 oz. Farmers Cheese (two 7 oz. packages) If you can't find the dry curd cheese you can substitute cottage cheese set over a strainer and drained. 4 large egg yolks 1/2 cup sugar 1 tsp salt 1 tsp. vanilla 1/2 tsp. lemon extract (optional) Shaping When dough has risen, turn it out onto your floured board, cut it in half and shape each into a ball. Cover with a towel and let the dough rest 15 minutes. Roll each piece of dough into a rectangle 10 x 18 inches. Spread cheese filling down the center third of each rectangle and form a braid. Cut strips about 1 inch wide from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it. Then fold the strips, at an angle across the filling, alternating from side to side. Place the shaped loaves on a lightly greased baking sheet, cover with a damp towel and let rise for 45 minutes to 1 hour. The dough will not rise much this time. Preheat oven to 350 degrees F. Brush the tops of the loaves with the egg wash and bake for 30 to 35 minutes. Enjoy with your coffee on Easter Morning!!
Put your oven to good use on a chilly day by making babka, a Jewish treat that's a hybrid of sweet roll, swirl bread, and coffee cake.
Orechovnik is a Slovak nutt roll. A delicious sweet bread with a nutty filling. A favorite in many Eastern European countries.
These Hungarian Nut Roll Cookies are a flakey, cream cheese crust wrapped around a homemade walnut filling. The filling is sweet, crunchy, and caramelized around the edges!
Recipe video above. Layers upon layers of flaky pastry with a syrup soaked walnut or pistachio filling! Just like store bought - except it's not overly sweet, and you will love the hint of lemon. Makes 24 whole pieces plus a bunch of half pieces (cooks' treat!). Keeps for a WEEK!! This recipe is best started the night before and needs 6+hours resting time.
Traditional Czech cookies filled with jam, cheese or nuts and dusted with powdered sugar.
Potica is a traditional bread from Slovenia. The dough is covered with a sweet raisin and nut filling, then rolled up and baked until golden brown.
An easy flavorful cookie, Rugelach is full of nuts, honey, sugar and vanilla and rolled up into little rounds and devoured.
Nana's Potica recipe - a Slovenian nut roll traditionally served at Easter and Christmas.
This walnut roll is a treasured recipe in our family! Christmas and Easter are not complete until you've had a slice.
It seems many nationalities claim these dainty sweet rolls are from their ethnic heritage. It is no wonder, as they are a delightful treat to any occasion.
Makes 1 (9x5-inch) loaf
Nut rolls exist in every Eastern European culture; they are a yeast dough usually filled with walnuts and go by several different names.
This Slovak Nut Roll recipe, made with pecans, apple, and sweet spices, is a holiday and special occasion morning favorite.
Old communism joke: Q: What’s 300 feet long, grey and eats cabbage? A: The queue outside a Russian butcher’s shop.
Kringle is filled with raisins, cinnamon, and sugar, and topped generously with almonds. It's a delicious treat to have for any type of occasion.
I grew up eating and loving my mother's delicious Greek style walnut baklava. We loved it so much that we used to make it all the time until one day my mother just decided that she just couldn't be bothered hand chopping all those nuts any more and she hung up her pastry brush and never made it again. I still have such fond memories of baklava though! Baklava to me always means walnuts, which is a big surprise to most of the people I meet because most of the time the only baklava Aussies eat is pistachio baklava bought from the local kebab shop. I have to confess - until I was about 16 I didn't even know that pistachio baklava existed. But when I was 16 I got a great Lebanese boyfriend who introduced me to pistachio baklava. I admit we had several good hearted arguments about which baklava was better! Even though I generally prefer pistachios over walnuts, to me, walnut baklava has always had my heart! So when I found out that they eat walnut baklava in Bosnia my heart swelled with the idea of making it again!I bought piles of walnuts and steeled myself for a long time chopping, because one thing I have learnt from making baklava in the past is that you MUST chop the nuts very finely, don't be slack and leave them chunky because your baklava will fall to pieces when you try to serve it up! So I started to chop all my walnuts and then I realised that since I used to make baklava with my mother food processors had been invented! So much quicker! What's your favourite type of baklava? Ingredients 25 sheets filo pastry, thawed if frozen (should be about 1 box) 5 cups walnuts, ground coarsely 1/2 tsp ground nutmeg 3 cups sugar 2 cups water Non dairy butter or margarine for brushing, melted To Make: 1. Lay the filo pastry out ready to use and cover with a damp tea towel (not too damp though!). 2. Mix the ground walnuts and nutmeg together. 3. Brush the bottom of a large baking dish with melted butter and lay a sheet of filo over it. Fold in the edges so that it fits the dish. Brush the top with more melted butter. Repeat, doing 8-10 layers of filo. 4. Spread half of the walnut mix on the top of the pastry. 5. Cover the walnuts with another 5-6 layers of pastry and butter. 6. Spread the remaining walnuts over the top of that. 7. Layer another 8-10 layers of filo pastry over the top, neatening any edges as you go so that it doesn't spill over the top. 8. Brush the top with plenty of melted butter. Cut the top diagonally into diamond shaped slices, cutting just through the top layers of pastry. Like this: 9. Bake in a moderate oven for 40 minutes, or until golden brown on the top. 10. While it is baking you can prepare the syrup. Put the water and sugar in a saucepan over a low heat, stirring frequently, until all the sugar is dissolved. 11. When the baklava is cooked remove from the oven. Whilst the syrup and the baklava are still hot pour the syrup over the top, covering evenly. Allow to cool. 12. Chill in the fridge over night (or for at least 3-4 hours). Makes about 30 pieces of baklava. Check out our other Bosnian recipes: Bosnian Zeljanica (Spinach, Leek and Cheese Pie) Razlevjak (Bosnian-style Cornbread) Easy Bosnian Chocolate Walnut Cake Prebranac (Bosnian Baked Beans) Bosnian Spinach and "Cheese" Plait Vegetarian Cufte Tufahija (Walnut-stuffed Poached Apples in Syrup!)
Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.
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This fun twist on babka boasts a chocolate-y fudge-like filling reminiscent of a gooey pecan pie.
I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar. Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.
A good old fashioned nut roll...just like grandma used to make! Oh my gosh, I just love nut rolls. They are so delicious. I especially love...
A roundup of kosher babka recipes, from classics like chocolate, cheese, and cinnamon, to newer takes like gluten free and savory vegan.
Growing up in West Michigan in a family that is very proud of their Dutch heritage means that I grew up eating my fair share of Dutch goodies; boterkoek, Jan Hagels, oliebollen and windmill cookies to name a few. They're all delicious, but in my opinion there is nothing better than a stick of homemade banket, especially during the holidays. I've shared a banket recipe on the site before which was very good, but I was never completely satisfied with it, especially with the filling. I don't like my banket filling to be too dry, and while the previous recipe was delicious, the filling was just too dry for my taste, I wanted something else. This Christmas I decided to go on a search to see if I could find the banket recipe I've been hoping for. There are not the many banket recipes out there, so it took a bit of searching, but I finally came up with a recipe from The Lilypad Cottage that looked like it could be the one. It came together pretty easily so I was very hopeful when I put the first batch into the oven. I have to say, they turned out just about perfectly. Exactly what I was hoping for. A light, and flaky buttery crust wrapped around the perfect almond paste filling. I think I found it! ***UPDATE: I've Moved!! Check out the new site at HERE for this recipe and many more!! This recipe is a two day affair, or a long one day affair. The dough and filling need to chill up pretty firm before you use them. Another thing I love about banket is that it is so easy to freeze. I just shape it up and pop the unbaked rolls into the freezer for a few hours. Then I wrap them in plastic and keep in a bag in the freezer until I need them. You don't even have to thaw before baking. Just unwrap, place on a cookie sheet and bake from frozen. They might take a few extra minutes from frozen but other than that you can't even tell. Super easy! Banket Adapted from The Lily Pad Cottage Ingredients Dough 4 cups flour ¼ cup sugar 1 teaspoon salt ½ teaspoon baking powder 1 pound cold butter, cut into small pieces scant 1 cup cold water Filling 1 pound of almond paste 2 eggs 2 cups sugar 1 teaspoon vanilla To Finish 1-2 Egg yolks Directions For the dough, mix together the flour, sugar, salt and baking powder. Add the pieces of cold butter and cut into the flour mixture with a pastry blender (you can also use two forks or even your fingers, but work fast, you don't want the butter to get too warm) until the butter is about pea sized. Make a well in the middle and add cold water, mix until a shaggy dough is formed, don’t over mix. Wrap in plastic and refrigerate overnight. For the filling, break up almond paste in a bowl. Add eggs, sugar, and vanilla. Mix well. Cover bowl with plastic wrap and refrigerate overnight. The next day cut divide both the dough and the filling into 8 equal portions, use a scale if you have it. Take one piece of dough and roll out into a long, thin rectangle, approximately 13x4 inches. Place one piece of filling on the rolled out dough, spreading it along the length of dough, a little closer to one side, forming an even line. Roll up the long way, folding the ends under. Pinch together slightly so the filling doesn’t ooze out. Dock the rolls with a fork, brush with egg yolks. At this point you can stick the pans in your freezer until the Banket is frozen hard. Then you can wrap them up and bake off as needed. Bake at 400 degrees for 25-30 minutes (I do about 30 minutes when baking from frozen) until golden brown. Let cool before slicing into 1-2 inch pieces, enjoy!
SURE! Why not? Breakfast Baklava Muffins adapted by Simply Delicious Recipe Swap on FaceBook SYRUP: 1/4 cup granulated Sugar 1/2 cup ...
This recipe for sweet cheese strudel filling is made with regular creamed cottage cheese and cream cheese and will make enough for two strudels.
Swirls of chocolate run through spiced dough – a great alternative to cake with a cuppa. For this recipe you will need a 900g/2lb loaf tin.
Filled with hazelnut spread or jam, these pastries are a popular Serbian sweet. With a similar appearance to mini croissants, kiflice can be served with tea, coffee or a warming plum brandy.
