Poppy Seed Roll (Or Nut Roll)

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Ingredients

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Sweeten with honey to taste
Poppyseed and honey filling
1 Cake compressed yeast
1 lb Poppy seeds
1/2 c Sugar
POPPYSEED FILLING
1 c Water or milk
1/2 c Honey
1/4 c Sugar
3 c All purpose flour
1/2 c Butter or margarine
1 ts Salt
2 c Poppyseed
1/4 c Warm water
2 1/2 c Flour more
2 Eggs (optional)
3/4 c Whole Milk
NUT FILLING
1 lb Ground walnuts
1/8 ts Salt
1 c Sugar
2 Eggs

Original recipe makes 12 Servings

Servings  

Preparation

From: "Patrick J. McNeally" Date: Tue, 4 Apr 1995 15:32:40 GMT Poppy Seed Roll (or Nut Roll) [A Czechoslovakian Strudel Recipe] Place 3 cups All Purpose Flour in a large bowl. Crumble 1 cake compressed yeast and add to flour. Add 1/2 cup sugar and 1 teaspoon salt. Scald 3/4 cup whole milk and cool. While milk is cooling, add 1/2 butter or margarine to milk to soften.. When milk is lukewarm, add 1/4 cup warm water to it, and add to dry ingredients. Mix all well. Beat 2 eggs and add to milk and flour mixture. Add 2 1/2 cups more flour, first with spoon, then with hand. When dough begins to leave sides of bowl, turn it onto a lightly floured board and knead. (Alternate: 3/4 cup milk, 1/2 cup sugar, 1 1/4 tsp salt, 1/2 cup butter/marg.; combine & heat microwave until liquid - cool to lukewarm. 2 pkg. yeast dissolved in 1/3 cup water [C temp on package]. 3 eggs, 5 1/2 to 6 1/2 cups flour add above and beat for approx 10 min.; let rise) Allow dough to rise for 1 1/2 hours in a lightly greased bowl, turning once to bring greased side up. Leave it in a warm spot and cover with a damp cloth. Punch dough down after 1 1/2 hours, pull edges into center and turn over in the bowl. Allow dough to rise for 30 minutes more. Divide dough into four equal parts. Work on each part separately, keeping dough covered. Roll dough into thin rectangular shape (No flour should be required to roll out, since dough should handle easily). Roll into 9 x 12 inch rectangle. Spread with soft butter. Spread one cup of filling on top and roll rectangle. Spread with soft butter. Spread one cup of filling on top and roll as for jelly roll. Bake for about 30 minutes at 350 ! on lightly greased foil placed on a cookie sheet. The four rolls should fit on the cookie sheet. Nut Filling: To make the nut filling, use 1 pound ground walnuts mixed with 1 cup sugar. For altenate filling use 1 pound poppy seeds & sweeten to taste with honey. With Solo brand poppy seeds, just add a little hot water so its spreadable. Alternates: substitute honey for sugar; add cinamon & raisens to fillings. Poppyseed and Honey Filling (Cooked): Combine poppyseed (large seeds should be scalded, drained and pounded or put through food chopper, using fine blade), liquid, honey, sugar and salt in a saucepan. Cook over moderate heat till thick, stirring to prevent scourching. Let cool before adding eggs, beating in thoroughly. If the addition of eggs thins out filling too much, return to heat and stir while cooking 1 to 2 minutes. Variation 1: Add 1/4 cup finely chopped almonds or other nuts. Variation 2: Add nuts and 1/4 cup curra ts or seedless raisins. Variation 3: Add 1 tablespoon lemon juice and 1/2 teaspoon grated lemon rind. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 1239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I believe this is another country's version of what I know from Hungary (where my family came from and some still live there) as 'beigli'. This is different from strudel, as strudel is made only with phyllo dough (a very fine, paper thin dough, using many many layers with butter and sometimes cracker meal between each layer). Beigli looks very similar, and is made in a somewhat similar way (both can be referred to as 'snail rolls', because of the beautiful pattern inside), but the fillings are encased in a very different dough which is often yeast-based. They are both truly delightful!!!
cls5569 3 years ago
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