No Slovak Christmas or Easter is complete without a batch of homemade nut rolls! This easy, no-fail recipe makes two tender rolls filled generously with walnuts.
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➜ What are nut rolls made of?
Traditional Slovak nut rolls are made with a soft yeast dough that is rolled out and spread with a filling of ground walnuts. The roll is then brushed with egg wash for a shiny finish and baked until golden. Once cooled, it is sliced and enjoyed with tea or coffee.
TIP: Not a fan of nut rolls? Try poppy seed rolls instead!
Slovaks call a nut roll made of yeast dough "kysnutá orechová štrúdľa" or "orechový závin."
⇢ Check for more Slovak recipes
However, this recipe is popular not only in Slovakia but also throughout Central Europe, especially in the Czech Republic, Poland, and Hungary. In Czech, we call the nut roll "ořechový závin", while in Polish it is "struedel orzechowy". Do you notice the wonderful similarities between these Slavic languages?
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
Yeast dough:
- Warm water - about 110°F/38°C
- Active dry yeast - or instant yeast
- Honey - to activate yeast. If you do not have honey on hand, white granulated sugar works just as well.
- All-purpose flour
- Granulated sugar - to sweeten the dough
- Unsalted butter - softened at room temperature or melted, not hot!
- Salt
A quick note on the nut roll dough: I make it with water, not milk. There is no egg and no sour cream in the dough either. It is already rich enough, thanks to a good amount of quality unsalted butter. I find it easiest to work the dough in a stand mixer fitted with a dough hook, and I highly recommend it!
Walnut filling:
- Ground walnuts - walnuts are always the first choice when preparing nut rolls in European cuisines. Pecans are another possible option as to what kind of nuts to use. I personally use walnuts from our garden, which I grind on a manual rotary grater.
- Half-and-half - it is a dairy product that is an equal mixture of whole milk and light cream, available in grocery stores. You can also use milk alone, but cream adds more flavor and a juicier texture.
- Granulated sugar
- Seasoning: ground cinnamon, freshly grated lemon zest, vanilla pasta (or extract)
Egg wash:
- Egg yolk with a splash of half-and-half/ or milk - lightly beaten with a fork
Equipment: A large cookie sheet at least 12 inches long. If you only have a smaller baking sheet, feel free to bend the roll slightly. Next, you will need parchment paper to line the sheet.
➜ How to make Slovak nut rolls
Preparing yeast dough
STEP 1: Start by measuring and preparing all the ingredients in the recipe.
STEP 2: Make a yeast starter: In a mixing bowl, dissolve 1 teaspoon honey in ½ cup water (warm). Whisk in 1 ½ teaspoon active dry yeast, then ⅔ cup all-purpose flour, until you have a smooth, semi-liquid mixture.
STEP 3: Cover the bowl with a clean tea towel or plastic wrap and let it rest in a warm place for 30-45 minutes, until bubbly.
⇢ MY TIP: Learn how to make dough rise fast inside oven
Making nut roll filling
STEP 4: While the yeast is activating, prepare the nut filling. In a saucepan, bring the half-and-half (or milk) to a boil. Be careful - once it boils, remove the pan from the heat right away. Stir in the sugar until dissolved, then add the ground nuts.
Return the pan to the stove and cook over very low heat for about 2 minutes, stirring constantly. This step helps remove any bitterness from the nuts. Take the pan off the heat and mix in vanilla, lemon zest, and ground cinnamon. Let the filling cool to room temperature.
Rising the dough
STEP 5: To the activated yeast starter, add the rest of the lukewarm water, flour, and sugar. Mix roughly for 2 minutes, just until everything comes together.
STEP 6: Add the salt and pieces of softened or melted (NOT hot!) butter. Knead the dough for 8 minutes until smooth and elastic.
IMPORTANT NOTE: Once you add the butter, you might feel for a moment like you have ruined your dough - the butter will squelch and resist mixing in. I have been there many times, but do not worry, this is exactly how it should look! Keep the mixer on low with the dough hook and scrape down the sides of the bowl if needed. Little by little, the butter will soak in. Then you can turn up the speed and knead patiently. After about 8-10 minutes, you will have a dough that is smooth, soft, and wonderfully elastic.
STEP 7: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm spot until it doubles in size. This usually takes 1-2 hours, depending on the temperature of your kitchen.
TIP: In the meantime, line a baking sheet with parchment or wax paper.
Assembling the walnut rolls
STEP 8: Turn the risen dough out onto a lightly floured surface and knead it gently. Divide it into two equal pieces, shape each into a ball, and let them rest for about 10 minutes, covered with a cloth.
STEP 9: With a rolling pin, roll out one piece of rested dough into a rectangle about 12×10 inches (30×25 cm) and little less than ¼ inch (0.5-0.7 cm) thick. Spread half of the walnut filling evenly over the surface, leaving about 1 inch (2.5 cm) of space around the edges. An angled cake spatula works great for this step.
NOTE: The walnut filling needs to be at room temperature, not hot or too cold.
STEP 10: Start rolling the dough lengthwise, like a jelly roll. Gently tighten the dough as you roll. Finish the roll with the seam facing down. Press the ends of the roll together and tuck them underneath. Place the roll, seam side down, on a lined baking sheet.
Repeat with the second piece of dough the same way. I made my second strudel with poppy seed filling!
Brushing with egg wash
STEP 11: In a deep bowl, beat the egg yolk and half-and-half with a fork. Using a pastry brush, brush the rolls on all sides.
STEP 12: Allow the formed rolls to rise for another 30 minutes.
I like to repeat the brushing one more time so that the strudel is nice and shiny.
Baking the rolls
STEP 13: Preheat the oven to 380°F (190°C) - top and bottom heat, no fan setting. Put the baking sheet with the rolls on a medium rack and bake for 35 minutes.
➜ Serving
Let the cooled nut roll cool, then cut it into slices about 1 ½ inches thick. Place individual slices on a dessert plate, make a cup of coffee or tea and enjoy your dessert!
In Slovakia, this nut roll is one of the most popular breakfast pastries enjoyed at Christmastime. At Easter, it was traditionally included in the ceremonial food basket taken to church for blessing - including egg cheese called Hrutka.
⇢ Check for more Christmas recipes and Easter food
Some people like to sprinkle the roll with powdered sugar before serving, but I do not find it necessary. The strudel already has a beautiful glossy shine on the surface from the egg wash.
➜ Storage tips
Sweet breads made from yeast dough are best enjoyed the same day they are baked. This walnut roll, however, keeps soft for several days thanks to the double rising process - I have tested and proved it myself!
- At room temperature: Once the roll has completely cooled, wrap it in a clean cloth or plastic wrap. Store at room temperature and enjoy within 4 days.
- In the fridge: If you are wondering how long the nut roll will keep in the refrigerator, count on about 1 week. Chilling extends its shelf life by 2-3 days compared to room temperature storage.
- In the freezer: The strudel also freezes very well. For best results, freeze it as soon as it has cooled. My mom always sliced the strudel first and stored it in an airtight container in the freezer, where it keeps for at least 3 months. To thaw, leave it overnight in the fridge, on the counter for about 2 hours, or use the microwave on defrost mode.
➜ Useful hints
- I followed an authentic, old-fashioned recipe - the same one Slovak grandmas have been using for generations to make nut rolls. No modern shortcuts here, except for my stand mixer, which saved me some effort kneading the yeasty dough.
- Do not worry if your nut roll cracks a little while baking, usually along the side or bottom. It may look like a flaw when it comes out of the oven, but once sliced and served, no one will even notice.
- And here is a handy trick if your rolls keep bursting open despite being sealed well: make a few small slits on top, or poke the dough lightly with a fork before baking. This lets the steam escape and helps the roll keep its shape.
More yeast dough recipes:
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📖 Recipe
Slovak Nut Roll (Orechovy Zavin)
Tap or hover to scale
Ingredients
Starter:
- ½ cup water warm, 110-115°F (38°C)
- 1 teaspoon honey
- 1 ½ teaspoon active dry yeast or instant yeast
- ⅔ cup all-purpose flour
Yeast dough:
- 2 ⅔ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup water warm, 110-115°F (38°C)
- 1 stick unsalted butter softened or melted (not hot)
- ½ teaspoon salt
Walnut filling:
- 5 cups walnuts ground
- 1 ¼ cups granulated sugar
- 1 ⅓ cups half and half half milk, half cream (or just milk)
- 1 Tablespoon lemon zest freshly grated "yellow" part
- ½ teaspoon cinnamon ground
- 1 teaspoon vanilla paste or vanilla extract
Egg wash:
- 1 egg yolk
- 1 ½ Tablespoon half and half (or just milk)
Instructions
- Prepare the ingredients: Measure and set out all the ingredients before you start.
- Make the yeast starter: Dissolve 1 teaspoon honey in½ cup water (warm). Whisk in 1 ½ teaspoon active dry yeast, then ⅔ cup all-purpose flour, until you have a smooth, semi-liquid mixture. Cover the bowl with a clean tea towel or plastic wrap and let it rest in a warm place for 30-45 minutes, until bubbly.
- Make the nut filling: In a saucepan, bring 1 ⅓ cups half and half (or milk) to a boil, then remove from heat. Stir in 1 ¼ cups granulated sugar and 5 cups walnuts, ground. Return to very low heat and cook for 3 minutes, stirring constantly. Take off the heat, add 1 teaspoon vanilla paste, 1 Tablespoon lemon zest, and ½ teaspoon cinnamon, then let cool to room temperature.
- Make the dough: To a mixing bowl, add 2 ⅔ cups all-purpose flour, ½ cup granulated sugar, ½ cup water, and activated yeast. Mix for 2 minutes, just until combined. Add the salt and softened (or melted, but not hot) 1 stick unsalted butter cut into pieces, ½ teaspoon salt, then knead for 8-10 minutes until the dough is smooth and elastic.
- IMPORTANT NOTE: When you add the butter, the dough may look ruined at first - the butter will squelch and resist mixing in. Do not worry, this is normal! Keep the mixer on low with the dough hook, scraping down the sides if needed. Gradually the butter will absorb, and with patient kneading, you will end up with a beautifully soft, elastic dough.
- First rise: Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm spot until doubled in size, about 1-2 hours depending on room temperature.
- Divide and rest again: Turn the risen dough out onto a lightly floured surface and knead briefly. Divide it into two equal pieces, shape each into a ball, and let them rest for 10 minutes, covered with a cloth.
- Roll out the dough: Using a rolling pin, roll one ball of dough into a rectangle about 12 × 10 inches (30 × 25 cm) and ¼ inch (0.5-0.7 cm) thick. Spread half of the cooled walnut filling evenly over the surface, leaving a 1 inch (2.5 cm) border around the edges. An angled cake spatula makes spreading easier.
- Shape the roll: Starting from the long side, roll up the dough like a jelly roll, gently tightening as you go. Place the seam on the bottom, tuck the ends under, and set the roll seam side down on a lined baking sheet. Repeat with the second piece of dough.
- Egg wash: In a small bowl, beat 1 egg yolk and 1 ½ Tablespoon half and half with a fork. Brush the rolls on all sides with the egg wash.
- Second rise: Let the rolls rise for another 30 minutes. For extra shine, brush them once more with the egg wash before baking.
- Bake: Preheat the oven to
380 °F, top and bottom heat (no fan). Place the baking sheet on the middle rack and bake for 35 minutes, until golden brown and shiny.
Notes
- Makes 2 nut rolls. Each roll serves around 12 slices.
- SERVING: Let the cooled nut strudel cool, then cut it into slices about 1 ½ inches thick. Place individual slices on a dessert plate, make a cup of coffee or tea and enjoy your dessert!
- In Slovakia, this nut roll is one of the most popular breakfast pastries served during the Christmas holidays. At Easter, the strudel used to be an item in the Easter basket of ceremonial food that was taken to the church for blessing.
Storage tips:
- At room temperature: Once the roll has completely cooled, wrap it in a clean cloth or plastic wrap. Store at room temperature and enjoy within 4 days.
- In the fridge: If you are wondering how long the nut roll will keep in the refrigerator, count on about 1 week. Chilling extends its shelf life by 2-3 days compared to room temperature storage.
- In the freezer: The strudel also freezes very well. For best results, freeze it as soon as it has cooled. My mom always sliced the strudel first and stored it in an airtight container in the freezer, where it keeps for at least 3 months. To thaw, leave it overnight in the fridge, on the counter for about 2 hours, or use the microwave on defrost mode.
Tom R says
I followed the directions but the filling came out wet like oatmeal.
Carol says
I am just getting ready to roll mine out but my filling came out wet like oatmeal as well. It might be because I used pecans, I’m not sure. Been making my great grandma’s recipe for years, we only used 1/4 cup milk and we also use egg yokes in ours. Excited to see what this recipe tastes like. So far so good!
Kerry says
Hi! The liquid volume depends on how fine the nuts are ground down to a meal, and how dusty the nut grinds are. The finer and more 'sawdusty' the ground nuts, the more liquid the nut meal will absorb. As grind batches can vary, it's a good idea to start with less liquid than stated and then keep adding/mixing until the desired consistency is achieved.
Anicka Cooklikeczechs.com says
Yes, as Carol and Kerry mention, it depends on how finely ground the nuts are. If you want a drier filling, use less half-und-half (smetana na vareni here in the Czech republic). We prefer moist cakes in our family, this also has to do with the amount of liquid added to the nut filling.
Linda Knox says
My dear love love love your recipes! in the nut filling can i use 1 cup granulated sugar & 1 cup brown sugar? i like the taste of brown in nut filling.....lol
Deborah Kacerek says
First time making any yeast dough. Instructions made it less daunting. However the nut filling is very wet and roll did not come out defined but tastes good the second I filled with raspberry spread; came out a little better but will use the solo filling next time.
Karen says
I am not quite sure about your 2/3 cup of half and half, then half heavy cream, then whole milk. is all of that supposed to add up to 2/3 cup, or is it 2/3 cups of each one?
Barbara says
Maternal family recipe for close to 90 years and a traditional favorite especially at Christmas and Easter! Emigrated with my maternal Grandmother and Great Aunt. Very slight differences in the recipe and we also make it with a poppyseed filling. Since my heritage is Austrian, I am wondering now just how old and widespread the recipe is!
Petra Kupská | Cook Like Czechs says
It’s amazing how small variations develop within families, yet the heart of the tradition stays the same.
callie says
I give the dough 5 stars. I am 100% polish and have my own recipe as we do like any other nationality has. I wanted an easier dough recipe that made only 2 loaves. After reading the reviews of the nuts I decided to use my recipe because I like a dryer filling not a wet one. The bread was tender and delicious. I will use this dough recipe from now on.
Len Marek says
My daughter-in-law made this for Father's Day. It came out every bit as delicious as how my Mom made hers....honestly I think this one was even better!!
Anicka Cooklikeczechs.com says
Thank you for your comment - it made me smile. 🙂 I am delighted the recipe was such a success!
Joyce says
My grandma always added a row of golden raisins before she started rolling it up.
Nadia says
I've been searching for a nut-roll recipe, this looks awesome. Can you please give me some information on the ground walnuts. Do you grind them yourself, do you buy them? What sort of grinder is best to get the fine grind you show in the photo? I've tried in a food processor and it either is not fine enough or turns oily. Would appreciate your guidance.
Anicka Cooklikeczechs.com says
Hello Nadia, thank you so much for your comment and kind words.
I grind the nuts in a hand-held rotary grinder, similar to those used to grate hard cheese. Here's an example of the grinder (I'm grinding biscuits in the photo, but I use the same grinder to grind walnuts) 🙂
https://www.cooklikeczechs.com/wp-content/uploads/2022/12/grinding-small-round-waffers.jpg
Hope this helps!
Velina says
Děkuji za krásně představené recepty! Člověku se hned chce pustit se do vaření a pečení.
Anicka Cooklikeczechs.com says
Moc Vam dekuji za komentar a mila slova!
TONY MARTIN says
Will try, BUT forget the lemon zest. Seems everyone wants to put either lemon or orange zest in everything. Think about it, the ORIGINAL recipes from grandma days didnt HAVEany zest in them.
Anicka Cooklikeczechs.com says
Thank you for your comment, Tony - hard to judge, I suppose it depends on the region the grandmothers came from. For example, I have an old cookbook from the early 20th century where citrus zest was commonly added to sweet pastry.
Robbie says
Well, my nut filling is so wet, this can’t be good. I’m afraid it will all run out of the dough when it bakes. We’ll see what happens!
Robbie says
This was not my favorite recipe, for sure. I’m not using it again. However, I had so much nut filling left over I’ll need another dough recipe to use it up the filling. (So much nut filling because I had to add so many more nuts. The filling was so wet, I needed to add more).
Donna says
For my filling I prefer to use honey to sweeten and boil half and half.
No lemon zest! Use some rum instead for great flavour. Important to have walnuts ground fine
Scott says
Two rolls both turned out great. Filling was not too wet, I did not change anything, followed the ingredients and steps. Thank you!
Do you have a recipe for an almond filling?
JMP says
My dough was very stiff and hard to roll.
Petra Kupská says
I am sorry to hear that. Did you let the dough rise long enough?
Donna Ann Morrison says
the filling was a bit too wet, so I cut the logs and put them back I n oven for 20 minutes. my nuts were finely cut, using a food processor. I may try again, reducing liquids.
Pcook says
I made this recipe and it turned out great. To those saying the filling was too wet. Try grinding your nuts very fine. I use a food processor for quick work. 2/3 cup half & half is the right amount for a nice spreadable texture. The ground nuts need to absorb the milk. When ready to spread on dough I slightly warmed the nut mixture which made spreading the filling easy. Thank you for the recipe.
Anicka Cooklikeczechs.com says
Thank you so much for your feedback!
Patricia says
Do you think walnut flour would work instead of grinding walnuts?
Petra Kupská says
I think walnut flour could also work well for the nut filling.
Carla says
Food processor does not grind as finely as the grinder itself. Many recipes out there. My filling includes sour cream, honey, eggs, 1/2 & 1/2, butter, vanilla, salt. Dough also includes sour cream. And I don’t stretch my dough like a strudel dough. Incorrect for Potica. You stretch dough for strudels, you roll for Potica.
Carla says
No! You need walnuts!!
Donna says
Followed directions to the letter. Two beautiful looking loaves, raw dough inside. An entire days work into the garbage. Please be more specific about how nuts should be processed, if this was my error.
Anicka Cooklikeczechs.com says
Hello, Donna, I am so sorry about that! Perhaps the baking process was too fast? Maybe you could try baking at a bit lower temperature and for a longer amount of time. Do you have this problem often or just with this recipe?
Maria says
Mine had to be thrown out also. Dough inside just disappeared, not anything like picture. Followed recipe exactly. Enjoyed making it but when you get different results and wasted ingredients, it is frustrating. From now on I’m not using any internet recipes only recipes from a reliable cookbook especially when it comes to baking.
Meri Linn McCollum says
I tried 2 batches of dough and neither of them rose. Not sure what to do.
brenda beatty says
Hello, so I cut back on the sugar in the dough and the walnuts (I cut 1/4 in each), and now it doesn't even taste like nut rolls! Is there anything I can do, after it is cooked, to increase the sweetness? Powdered sugar? thank you, brenda
Tracy says
My nutrolls didn’t turn out good at all. They were too wet inside and they didn’t cook all the way through. I won’t be using this recipe again.
Danielle says
I tried this first by grinding the walnuts in my blender- bad idea, did not work well. They were unevenly ground and I couldn’t get it fine enough. I tried again a bit later and ground them with a handheld rotary cheese shredder and it worked fabulously! Helps the filling spread so much more evenly. In the oven now! 🙂 My grandma used to make these but the dough part was a bit more crumbly and less bread-like. I think I prefer it this way. Great recipe
Anicka Cooklikeczechs.com says
Thank you so much for your feedback and kind words, Danielle!
Greetings from the Czech Republic.
Lana says
Thank you for the recipe! My nut rolls (shtrudle in Serbian) came out perfect! It seems as though I've become a fairly good baker over the last 3-4 years (having spent so much time at home), and I know how to judge whether I should add more flour or less flour, more nuts or less half and half. But I basically stuck to your recipe verbatim and all turned out really quite nice. Everyone at my house is impressed with the lovely flavored nut rolls which are sweet enough and not overly "yeasty" or "bready". For those who couldn't get an adequate rise, just allow the dough to rise longer and in a warmer place. I even know bakers who allow their dough to rise in the fridge over night. Lovely flavors in these Slovak rolls!
Suze V says
I put my dough in the oven, oven was off but I turned on the oven light. This gave it a nice warm place to rise.
Kathy says
I loved the lemon and cinnamon in the nut filling. I was skeptical about the small amount of yeast as I've been making tons of cinnamon rolls. This dough was drier and tough. then using a towel over it to rise for 2 hours(!) the g dough developed a dry skin on it. in my opinion not enough water. it's baking now so we will see.. I won't make this again but I WILL use the filling recipe with my usual nut roll dough!
Bonnie says
I made this and it is delicious. The lemon in it gave it a different twist than what I have made before. I had no issues with the filling and my family, who is really picky loved it!
Petra Kupská says
Thank you, Bonnie, for your comment! I am happy the nut roll turned out well.
Mary P. says
The filling was far too sweet and with too much cinnamon for my taste. I prefer to taste the nuts above all. So I added twice the amount of ground nuts and 1/2 & 1/2 to "calm down" the flavor. Much better for my family. And we DO like the citrus zest. Grandma had a couple of recipes with walnuts that use a bit of lemon to brighten the taste. Thanks!
Anicka Cooklikeczechs.com says
Thank you for the feedback, Mary!
Diane Edwards says
Just took mine out of the oven. Did the double egg wash. I think I should have stuck to one. Dark and shiny. Smell wonderful. Added more milk to the nuts. Like them wetter.
Holly Elder says
Goodness gracious that was a lot of work. I feel like I’ve had easier recipes before. I’m sure this one will be the best hopefully. I had to add more warm water to the dough. They’re in the oven now and it smells delish. 🤞
Petra | Cook Like Czechs says
You really put in a lot of effort! I am so glad the smell is already filling your kitchen – that is always a good sign! 🙂
Sophie says
My grandma used to make walnut rolls when I was little, and I was looking for a recipe that looked similar. I think this is the one.
But I'm not sure about walnuts. How much grams in 4 cups of ground walnut? Approximately.
Kay Wolosuk-Woolridge says
Hi Petra,
I made the nut role and the quick kolaches. Both were great. My ancestry is Hungarian. My aunt told me of the nut roll and the poppyseed roll. Her grandmother would make. So I tried the nut roll and served it to her. She said the taste was right but that my great-grandmother(immigrant from hungry) had something on the top of the roll. The best she could remember was streusel like stuff. Thank you so much for this site. I do have a question. Is there a raisin pie that is in the history of Hungary/ Czechoslovakia? My aunt remembers one. Again this is a great website. I will be making further recipes.
Kay
Petra Kupská says
Hi Kay,
Thank you so much for sharing! I am so glad the nut roll and kolaches turned out well, and how wonderful that you were able to share it with your aunt. It’s lovely to hear her memories. Streusel on top sounds like a classic touch on quite a few pastries, many families have their own variations. You can of course add streusel (drobenka) on top.
As for the raisin pie! Both Hungarian and Czech baking traditions have versions of sweet raisin-filled pastries and pies. The exact recipe can vary widely depending on the region and family. I am not quite sure which one you are talking aboout. I'd be happy to help you if you describe how it looks. I may already have a recipe here!
Thank you again for your kind words. I am so happy the site is helping you reconnect with your family’s culinary traditions!
All the best to you and your auntie,
Petra
Diane Houghton says
Thank you for this recipe. My family has made nut roll for years but the recipe was known to be very difficult. You broke down the steps and made it possible! Delicious recipe!
Mary Kolling says
my grandfather came to America from Czechoslovakia. his last name was Valuska. the nut rolls my mother made when I was young had sweetened condensed milk in the filling. Does anyone have that recipe?
thank you
Diane says
Thank you for this recipe! I remember working with my Slovakian grandmother in her kitchen with my grandfather grinding the poppy seeds and walnuts - yet the recipe was not passed down. I had great success with my first attempt. My dough was perfect...my filling needs to be ground a bit finer - but end result was delicious! Many many thanks!
Petra Kupská says
I am thrilled your first attempt was such a success, especially the dough (that’s half the battle!). And yes, grinding the filling a bit finer can make all the difference in texture, but the most important thing is that it was delicious. I am happy this recipe could help reconnect you with the memory of your grandparents.
You are welcome and happy baking!
Stephen Lesko says
I am THRILLED that I found your site and this recipe! My father made these at Christmas time when I was a young boy, it was my favorite out of all the Christmas treats. All the other recipes I tried didn't taste authentic. Tasting this nut roll again brought me great joy, you made my Christmas, thanks a million!
I followed your recipe exactly, and they turned out perfectly! If I could post a photo I would.
Petra Kupská says
Thank you so much for sharing this. I am honored that this nut roll tasted authentic to you and could bring back those special moments with your father. I am happy that the nut roll turned out perfectly! I am sure it looked wonderful. Thank you again for your kind words, and I hope this recipe becomes part of your Christmas tradition for many years to come again.
Sandi says
I love this recipe and the walnut filling is scrumptious. Easy to follow and I will be making this again. Thank you for sharing.
Petra Kupská says
Really? That is amazing, it makes me so happy to hear that. Thank you for your comment.
KJ says
I wish I could post a pic of the stunning bread I made using your recipe. I skipped the egg wash and did a stencil with rice flour. It’s beautiful. Thank you!!
John Kostelny says
I'm a first generation Slovak. The nut roll with wallnuts or poppyseed were identical to what my mother and aunt used to make. They were a constant holiday treat. My dad used to make a holiday drink called "pollena" spelling is wrong but it was a liquor drink with grain alcohol, goose grease, and water. It was cooked and drank warm. Great for cold winter days. I tried making chicken paprikash but could not duplicate the sauce.
Thank you for your website.
Alex Shupka says
I was wondering if you would use the same dough to make Zelnicky? Or maybe the dough from Bobalky?
Alex Shupka says
When I grind my walnuts in a blender, they end up very dry. But when I used to grind them by hand for my mom, they were very oily. Which one do you think makes the better product.
Michele says
I make the easter cheese just like yours and get it blessed in my Easter basket! thank you for all the wonderful to recipes. I am looking forward to trying the nut roll recipe.
KJ Davis says
I absolutely loved this recipe!! The walnuts have to be cooked until the filling is dry. Great flavor!!