Bernese nut roll

Category: Confectionery
Kitchen: german
Bernese nut roll

Ingredients

Puff pastry 500 g
egg yolks 3 pcs
sugar 80 g
ground walnuts 200 g
biscuits 100 g
cinnamon 1/2 tsp
1/2 lemon zest
rum 2 tbsp. l
raisins 50 g
milk 3-4 tbsp. l
butter 50 g

Cooking method

  • For the filling, grind 2 egg yolks with sugar.
  • Melt butter, add to yolks. Then add the nuts, chopped cookies (you can grate it), rum, cinnamon, lemon zest, raisins and milk.
  • Roll out the dough into a rectangle, leaving a small amount for the strips.
  • Put the filling in the middle of the dough.
  • Bernese nut roll
  • Grease the free edges with yolk mixed with a little milk or cream and cover the filling on both sides. Press well
  • Bernese nut roll
  • Cut the left dough into strips and "glue" it onto the roll with egg yolk. It is also good to press down.
  • Grease the top with yolk again.
  • Bernese nut roll
  • Bake the roll for about 45 minutes at 200 degrees.
  • Bernese nut roll
  • Allow the roll to cool, cut into pieces and enjoy with tea or coffee.

Note

For the roll, I took half a portion. And added cashews to the walnuts. The roll is delicious!

Merri
Ludmila, beautiful roll! A nut and fruit filling in baked goods is a win-win!
Ludmil_a
Irina, thanks for the tip! I regretted having made half the portion - it was not enough for us.
Merri
Half portion for one!
Ludmil_a
That's for sure!

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