Polish Nut Rolls - strucla orzechami

Hello friends,

Today's post is my recipe for classic Polish nut rolls. These have been a family favorite for generations. You can fill them with a variety of ingredients like apricot or poppy seed but in our family, we always make them with ground walnuts.

Here is our family recipe:

Soapsmith's Nut Rolls

5 1/2 cups of flour
1 teaspoon salt
2 tablespoons of sugar
1 1/2 cups of cold butter

Mix and blend until crumbly like cornmeal

Then add:

1 pkg dry yeast dissolved in 1/4 cup warm water
1 1/4 cup room temperature milk
7 egg yolks

Work the dough until smooth, separate into 6 equal parts. Form each part into a ball, wrap in plastic wrap and refrigerate for at least one hour.

For the filling:

7 egg whites lightly beaten with a whisk or fork
1 pound of powder sugar
One pound of ground walnuts
1 tsp of vanilla

Roll out the dough into a rectangle and spread with the filling.  The filling should be a thin layer to reduce the chances that the rolls will crack when baking.  Oh, if they do crack, that is okay, they will be just a delicious.  You can tell everyone it is "rustic, homemade" style, LOL!

Roll up like a jelly roll, sealing the ends. Let rise for at least one hour in a warm place in the kitchen.

Brush with egg whites for a nice gloss. Bake 325 degrees
for 30 to 45 minutes.

I hope you will try these delicious traditional Polish pastries. Enjoy!

Thanks for visiting,


Reader's Comments

By Guest on 12/17/2014 @ 04:14pmI make an apple filling. First I cut up a couple of granny smith apples into small pieces then spread the out on a cookie sheet and put them in a 250 oven for maybe 10 minutes or so, stirring after 5 minutes, to dry them out some, not totally but so that when I add them to the nut filling it does not become applesauce.

By Guest on 12/10/2014 @ 04:12amMine use to split open too until I used less walnut filling

By Guest on 02/05/2014 @ 09:45pmI tried with the raspberry preserves and it didn't do very well. I'm sticking with the walnuts from now on. I did find that you can buy a raspberry filling that might work in place of the preserves, but haven't tried it.

By Guest on 12/20/2013 @ 07:31pmto whomever was asking about coconut, my mother used 2 pounds walnuts and 1 bag crushed coconut cookies for the filling along with the egg whites and sugar. I have a problem with all of my nut roll spitting open on the sides. Any suggestions from anyone?

By Guest on 12/05/2013 @ 09:21pmI have a recipe for a coconut and maraschino cherry filling.

By Guest on 11/29/2013 @ 09:44pmI can't wait to try this....love this bread for special holidays & the bakery is getting too expensive to purchase.....wish me luck! Thank you for posting!

By Soapsmith on 10/31/2013 @ 02:12pmHi Dina, we only make them with the traditional walnuts, pecans or poppy seed filling. I would think you could easily substitute any fruit filling either alone or combined with the nuts as you mentioned. Give it a try and let me know how it comes out - good luck!

By Guest on 10/31/2013 @ 01:54pmHave you ever made them with raspberry preserves? I'm assuming you would add the preserves along with the walnuts (maybe cut down a little on the walnuts) and then roll as usual. DinaCollins@bellsouth.net

By Soapsmith on 03/25/2013 @ 11:09pmSorry, I never heard of coconut. We always make the walnut. Lots of our Polish friends make poppyseed but not coconut. I will ask around and if I find it I will add it to this blog post.

By Guest on 03/25/2013 @ 10:47pmMy mother made them with part coconut. Do you have recipe for the coconut-nut rolls?

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