Monday, December 14, 2009

Nut Horns or Nut Rolls

I'm not sure which name is correct. I guess it just depends on who you ask.
It's a new cookie for me this year. One that I have eaten many times before but had never made myself.

This is a simple recipe with basic ingredients. It just takes a little bit of time to work with the dough but well worth the time.
When I mixed the dough I wondered how I would ever be able to roll it out. It was a sticky mess.
No problem though, just refrigerate it overnight and it's ready to work with the next morning.

I do have a question though for anyone else that makes these. I looked through many a recipes and all of them called for sour cream but I was wondering if anyone has a recipe that you don't have to use sour cream. If you do please let me know.

Now on to the recipe.


Nut Rolls

2 cups flour
1/8 tsp. salt
1 cup cold butter
1 egg, seperated
2/3 cup sour cream
1/2 tsp. vanilla
2/3 cup finely chopped walnuts
2/3 cup sugar
1 tsp. cinnamon

In large bowl, combine flour and salt.
Cut in butter till you have course crumbs.
In a small bowl, whisk the egg yolk, sour cream and vanilla.
Add egg mix to the crumbs and mix well.
Wrap dough in plastic wrap and refrigerate overnight.
Divide dough into 3 pieces.
*Work with one piece at a time and leave the others in the fridge.*
Sprinkle your work surface with flour and if you don't do it well enough this dough WILL stick and be impossible to roll up. Trust ME!
Roll each piece into a 10 inch circle.
In a small bowl, mix walnuts, sugar & cinnamon.
Sprinkle 1/4 cup of sugar/cinnamon mixture over the dough.
Take hand and gently press the mixture into the dough.
Now cut each circle into 12 wedges. (Like a pizza)
Photobucket
Roll each wedge from the wide end into the tiny center point.
Place seam side down on a greased baking sheet.
Repeat with remaining dough till all 3 pieces are used.
Whisk egg white in a small bowl till foamy.
Brush egg white over each roll.
Sprinkle the remaining sugar/cinnamon/nut mixture over the tops of the rolls.
Bake at 350° for 18-20 minutes or till lightly browned.
Remove from pans and let cool.
Store in airtight container.

*I placed mine in freezer Ziploc bags and placed them in the freezer till closer to Christmas.*

Oh, almost forgot... the pictures make everything look yellow. Just overlook that. It was evening time and the lighting wasn't the greatest.*

Hope you have a great day!

4 comments:

Carmen C. said...

Those look delicious!!! I have something similar I have made, but with apricot filling, not getting much baking done this year so far but hoping hubby will help me out:)

kris said...

I can't help you with the recipe, but I can help you with the yellow coloring on the photographs!

On your camera, there are settings for the situation you are in...in the house under normal house lightning...you want to find the tungsten setting as opposed to sunny, cloudy, flourescent, etc. Just FYI if you are interested! :-)

Sandra said...

My Amy loves cinnamon so she'll love these I know. I've never heard of them, but I'm copying the recipe!Thanks.

Anonymous said...

Hello and Thank You!

I have been searching everywhere for this recipe.....I grew up in an Italian neighborhood and these were a Christmas favorite and very much a part of my childhood memories......just never had the recipe and was only looking for one that included the sour cream : )

The person who used to make these for me every year is no longer in my life so it's time for me to revive the tradition for my children and grandkids...
Thanks again!

Judie Smart
Burlington, CT