How To make Nut Filling
1 2/3 c Almonds; finely chopped
2/3 c Sugar
2 ts Cinnamon
Combine ingredients. Mix well. Set aside until ready to fill cookies. Makes enough for one recipe of cookie dough. Nutrition analysis for one cookie with egg: Calories, 81; Protein, 2g; Carbohydrates, 11g; Fat, 3.4g; Cholesterol, 9mg; Sodium, 35. -----
How To make Nut Filling's Videos
How to Make Potica (Traditional Slovenian Nut Roll) Recipe
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Light brioche dough filled with a generous amount of walnut filling, tightly rolled up, pressed together and placed in the oven until perfectly baked. It’s soft inside and crusty, yet shiny outside. Easy recipe with all the tips and tricks to make this tasty cake.
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Hungarian Kiflis with Nut Filling
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How to make a pittsburgh-style nut roll with butter and walnuts and spices great for breakfast.
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Croatian Nut Roll
Eileen shares this wonderful family recipe with us!
Pugatista aka potica or Povitica. Croatian nut roll.
Filling:
3 eggs (if smaller eggs use 4)
4 cups ground walnuts
1 cup brown sugar (if you like sweeter add 1.5 cups)
1 stick melted butter
1 tablespoon cinnamon (mom used 1.5 teaspoons)
2 tsp vanilla
Dash salt
Mix together all ingredients and set aside til dough is ready.
You need to make this filling twice in two separate bowls for the dough recipe below. In other words double the recipe but put each one in different bowls.
Dough:
Put 3 eggs in a bowl of warm water to warm them. Mix 2 cups flour with 2 packages of rapid rise yeast in the bowl of your stand mixer or in a large oven-proof bowl if you're mixing by hand. In a small saucepan combine one can evaporated milk (1.5 cups) with 1/3 cup sugar, 1/3 cup shortening, and 1 tsp salt. Heat over low heat until shortening melts and sugar dissolves. Stirring frequently. Let the liquid cool to a temp of 120 degrees. My mom tested this by putting a drop or two on her wrist. Somehow she'd know if it was around 120 degrees. I'm not so smart. I use a candy thermometer. Once the liquid has cooled to the right temp pour it into the flour/yeast mixture and mix on low. Then add the eggs one at a time and incorporate them on low. Then add about 2 to 2.5 more cups of flour. You want the dough to come together in a clump. Keep adding flour till the dough comes together. For me it's always about 2 cups to 2.5 cups more I have to add during the mixing process. Dump the dough out onto a floured surface and knead for about 3-5 mins or until it becomes elastic. Don’t over knead or add too much flour or the dough will be tough. Put a small amount of vegetable oil in a bowl. Put the dough in an oiled bowl then cover with a dishtowel. Put in a warm place (my mom and I put it in the gas oven that is off). Let it rise till it doubles in size for about an hour.
Dump it out onto a well-floured counter. Cut it in half. You’ll use one half at a time. Put the other half bake in a bowl and cover with a towel. Take the first half and shape the dough into a rectangle. Then use a rolling pin to roll it thin into a large rectangle (it should be about 1/8th inch thick--in other words pretty thinly rolled). I roll it very thin to the point I can see the granite countertop beneath my dough. The rectangle should be at least 2.5 to 3 feet long and 1.5 to 2 feet tall. Spread one bowl of filling all over the dough evenly to the very edges. Roll up beginning at the long end. Cut the long rolled-up roll into thirds and put each smaller roll into greased baking pan. (I use PAM to grease my pan Or use parchment paper) The pan should not be a cookie sheet or the rolls will spread out. USE A PAN WITH SIDES! Then repeat the process with the second half of the dough and the second bowl of filling. Once you have all six rolls in the pan, brush rolls with melted butter. Bake 30 mins at 350 degrees. Remove from oven and brush rolls again with melted butter. This stuff has been known to make grown men cry! Also, the nuts must be ground with a grinder and not processed with a food processor. My mom and I used an old fashion hand grinder until about 2 years ago when I got a grinder attachment for my kitchen aid.
Graubünden nut pastry (Engadiner Nusstorte) German recipe #32 瑞士坚果蛋糕
Graubünden nut pastry (Engadiner Nusstorte/ Bündner Nusstorte) is a cake recipe from Switzerland. it's perfect for the holiday season. You can use many other kinds of nuts for the filling, but walnuts are the most common ones. It also tastes the best I think.
Be careful when making the caramel. Keeping the stove on low heat is the key here!
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Ingredients:18cm
150g cold butter
300g flour
70g powder sugar
1 pack vanilla sugar
1 egg yolk
For the filling
200g walnuts
200g sugar
150ml cream
50g honey
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