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Hungarian Nut Roll

  • 30 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 1 to 2 pounds nuts, ground (about 1 ½ lbs. walnuts or ¾ lbs. pecans)
2- ½ c sugar
2 sticks (1 cup) butter-melted
2 eggs
1 large cooking apple (grated)
¾ to 1 teaspoon cinnamon (per desired taste)
6 to 6 ½ cups sifted flour
¾ tsp salt
6 Tbsp sugar
2 yeast cakes (or 2 packages of dry yeast)
½ c warm milk
1 c sour cream
2 sticks (1 cup) butter-melted or very soft
3 eggs (beaten)
2 c confectioners' sugar
2 to 3 tablespoons milk
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Instructions for making nut filling: Combine all ingredients except the butter. Add the melted butter and mix well. Heat mixture in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the filling mixture has cooled. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe-use your own imagination! Instructions for making dough: Dissolve yeast in warm milk (105-115 degrees F.). Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into 4 or 6 parts depending on length of nut roll wanted. Roll about ¼ inch thick, spread with nut filling and roll up jellyroll fashion. Let rise for 1 hour, or doubled in size. Bake in 350° oven for 30 to 40 minutes. Makes 4 large or 6 medium rolls Instructions for making optional icing: Combine icing ingredients; drizzle over loaves.

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