Slovak Nut Roll (Kolach)

Recipe creator's name:  Dottie Marbach

Walnut filling in jelly roll type pastry.

Preparation time:  1 hour
Total time:  1 hour, 30 minutes
Servings:  36
  • Nut roll filling:
  • 2 1/4 lbs. ground walnuts
  • 3/4 cup water
  • 2 1/4 cups sugar
  • 3 egg whites, beaten but not stiff * save yolks for pastry
  • Nut roll dough:
  • 6 cups flour
  • 1 lb margarine, softened
  • 1 tsp salt
  • 1 cup cream or Milnot
  • 4 egg yolks
  • 1 sm pkg. yeast
  • 1 stick or less margarine, softened

Filling: Beat egg whites til almost stiff.*Set aside. Grind walnuts in grinder, food processor, or blender. In small pan, heat water to boiling, add sugar (op: 1 tsp of cinnamon). When cooled, add to ground walnuts, and slowly add beaten egg whites. Mix well. Chill til ready to use.

Nut roll pastry: Blend cream, egg yolks & yeast. Set aside. Mix together flour, margarine & salt. Add cream/yolk/yeast mixture, kneading until it doesn't stick to hands. Separate into 5 balls. Chill (not less than 1 hour or more than 1 day.) Roll out on board on flour & sugar mixture. Spread lightly w/ margarine, then 1/5 of nut mixture. Roll up like jelly roll, tucking seam on bottom & closing ends. Repeat with remaining 4 dough balls. Brush w/ melted margarine. Bake at 375 for 30 min. Cool before slicing.

My grandparents came to USA in early 1900s from Czechoslovakia. This is one of the many Slovak recipes passed down through the generations. It's a Christmas 'must have'. It freezes well!