German Pastry Nut Rolls
Learn how to make an amazing moist German Pastry named Nussschnecken. “Nuss” means nuts and “Schnecken” is German for snails. But no worries this chewy pastry has no snails in it. The name is inspired by the spiral look of the rolled-up cinnamon bun look-alike pastry.
Nussschnecken - Nut Rolls
- 4 cups flour
- 1 tbsp. instant yeast
- 1 tsp. salt
- 1/2 cup sugar
- 2 egg yolks
- ½ cup melted butter
- 1 cup warm milk
- 1 cup sugar
- 300 g ground nuts i.e. hazelnuts, walnuts, almonds or a mix
- 2 egg whites
- ½ cup heavy whipping cream
- 1 tsp. almond extract
- ½ tsp. cinnamon
- 1 1/2 cups powdered sugar
- 2 tbsp. lemon juice or water
- Melt butter and heat milk to luke warm.
- Add flour, yeast, salt, and sugar to a bowl and blend briefly.
- Add egg yolks and blend well.
- Add melted butter and warm milk, and knead for about 5 min.
- Allow the dough to rest for about 10 min.
- In the meantime, preheat the oven to 350 Fahrenheit.
- Mix all ingredients for the filling in a medium sized bowl.
- Roll dough out to a 1/4-inch thick rectangle.
- Spread the filling on top.
- Roll up dough from the short end of the rectangle.
- Cut roll into 1-inch wide pieces.
- Set on, a with parchment paper lined, baking sheet.
- Cover with a clean kitchen towel and let raise for about 30 min.
- Bake for 20-25 min.
- In the meantime, mix powdered sugar and lemon juice or water to a glaze.
- Spread glaze on the rolls while still warm.