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This Almond Nut Roll Recipe is a classic, sweet, yeast bread with a swirl of almond pastry filling. This recipe uses a shortcut where you just use canned almond cake and pastry filling (or almond paste); a homemade filling option is also included. It's perfect for holidays, celebrations, and edible gift-giving as 1 recipe makes 8 nut rolls (12-13 slices each)!
Hi Everyone, I have a nut roll recipe for you that uses a shortcut and sometimes we all need a shortcut, don't we?
This recipe is great for when you have the energy to make the bread dough (for 8 bread rolls) but when you get to the filling you're like, ugh, I'm tired, how can this recipe be made easier?
I also include the ingredients and directions for making a homemade nut filling, if you want to try that too!
The result is a danish-like, pastry bread that goes great with coffee or tea!
There are 8 nut rolls in this 1 recipe so there's enough if you want to give it away to friends and family or it's perfect to make for a party or celebration.
I just want to give a little background on the history of and what is a nut roll recipe:
According to Wikipedia:
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape.[1] This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds.
Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate.[2] Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian, Croatian and Serbian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç (pastiche) or nokul in Turkish.
Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations and holidays.
Almond pastry and cake filling is more smooth, gel-like, similar to a danish or pie filling, it has fewer almonds in it.
This filling is more likely to leak out from the bread roll because it's more liquid, especially when hot.
Make sure to allow the roll to fully cool before slicing it up.
This filling is featured in the photos in this post.
Almond paste is firmer, opaque, off-white/beige, and coarse as compared to the almond pastry and cake filling.
To be clear, this filling is not Marzipan which is more of a candy-like almond confection used for decorating cakes and other desserts.
Both have almonds in them, smell and taste like almonds.
The "Solo" brand is a brand that is available widely in grocery stores in the United States and online for both products.
*I linked to both brands in the recipe card at the end of the post.
If you have a favorite brand of either type of product, let me know in the comments at the end of the post!
Of course, you also have the option to make your own nut filling if you want and have time for that extra step!
I prefer to do a combination of Almonds and Walnuts but you can use your favorite nuts and process them in a food processor with sugar (I like to use brown sugar for a rich, deep flavor), Wildflower honey and unsalted butter, and a little bit of salt.
I will give my homemade option as well in the recipe card at the end of the post.
I have used Chocolate Ganache with success in this nut roll recipe, just make sure you spread it thin enough and put chill it (5-10 minutes) in the refrigerator until it gets harder so that you can roll it up and sprinkle some finely chopped nuts on it.
No matter what filling you use, make sure to make it ⅛-inch and no thicker than ¼-inch thick because if it's overfilled, the layers will weigh down the bread and you won't get those beautiful swirls inside when you slice it (it will probably taste just fine though! It depends what you want).
Sour cream is the ideal ingredient because of its tangy flavor for this sweet, yeast bread but the recipe still works if you need to make a substitution.
Yes, you can substitute the sour cream ingredient in the yeast bread for the same amount of regular plain yogurt or plain Greek yogurt (better because it's more like sour cream).
The Almond Nut Roll is great on its own but if you want to have something a little extra and sweet to go with this bread, try topping it with an icing glaze!
I have a simple icing glaze using powdered sugar, vanilla extract, and milk that I have included in the recipe card if you want to add the glaze.
I suggest using the glaze just before serving so it doesn't get soggy.
Chai Spice Icing Glaze would be delicious with this recipe too.
This recipe idea came from my friend Anne who used to make this type of bread for her family; it came from a Polish recipe passed down in her family.
She once shared it with me years ago but I long lost the recipe but I remember what it tasted like!
I remember she preferred the almond paste to the almond pastry and cake filling.
This recipe is also inspired by Nut Roll Recipe from Brown Eyed Baker; In her recipe, she uses walnut instead of mainly almonds which is great too! It all depends on your preference.
If you make this Almond Nut Roll recipe and like it, please take a moment to rate it in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
This Almond Nut Roll Recipe is a classic, sweet, yeast bread with a swirl of almond pastry filling. This recipe uses a shortcut where you just use canned almond cake and pastry filling. It’s perfect for holidays and edible gift-giving as 1 recipe makes 8 nut rolls (12-13 slices each)!
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Please note that the Calculated Nutrition is an estimate at best.
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Dawn says
I make these all the time but use my great grandmothers recipe but we call them kolachi. We also use the solo poppy seed filling but the almond is my favorite. I’m going to try your filling recipe next time.
Sara Maniez says
We will have to try the poppy seed filling, thanks for the tip! Thank you for your comment!