Mary Wolf'S Nut Roll
Mary Wolf's Nut Roll is a rich, buttery pastry filled with a sweet nut filling, perfect for special occasions or holiday treats enjoyed by family and friends.
Ingredients
Instructions
- Combine the dry ingredients: flour, baking soda, and salt.
- Cut in the butter or margarine until the mixture resembles coarse meal.
- Add egg yolks and sour cream; blend well with hands.
- Divide the dough into 6 sections, wrap each in wax paper, and chill overnight.
Tips & Substitutions
For a flakier texture, ensure the butter is chilled before cutting it into the flour mixture. If you don't have sour cream, plain yogurt can be a suitable substitute. Additionally, consider adding a hint of vanilla extract to the dough for extra flavor. This nut roll could also be enhanced with finely chopped nuts or dried fruits for added texture.
Serving Suggestions
Slice the nut roll into thick pieces and dust with confectioners sugar before serving. It pairs beautifully with a cup of coffee or tea, making it a delightful breakfast or snack option. For a festive touch, serve alongside holiday treats like 'Braggin Best' Sugar Cookies or 'Christmas Divinity' for a complete dessert spread.
Storage & Reheating
Store leftover nut rolls in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, let them thaw at room temperature and warm briefly in the oven at 350°F until heated through, ensuring they retain their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Wolf'S Nut Roll contains roughly 2619 calories, with 93g protein, 108g carbohydrates, and 202g fat. It is an excellent source of protein (186% of the Daily Value), iron (147% of the Daily Value), and vitamin A (129% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2031mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will alter the texture of the nut roll, making it less rich. However, if you prefer, you can use one whole egg for every two yolks, but the outcome may be slightly different. The yolks contribute to the tenderness and richness of the pastry, so keep that in mind when adjusting.
How do I know when the dough is properly chilled?
The dough is properly chilled when it feels firm to the touch and is easy to handle without sticking excessively to your hands. Chilling overnight helps the flavors meld and enhances the texture, making it easier to roll out and shape later. If you’re short on time, chilling for at least 2-3 hours can still yield good results.
What type of nuts work best for the filling?
Walnuts and pecans are the most popular choices for nut rolls due to their rich flavor and crunch. You can also use almonds or hazelnuts for a different taste profile. Be sure to chop the nuts finely for an even distribution throughout the filling, enhancing the overall texture of the roll.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).