Name: Quick walnut rolls from sour cream dough
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 20
Ingredients: For the dough; 250 g all-purpose flour; 30 g powdered sugar; 150 g softened butter; 1–2 tablespoons sour cream; For the nut filling; 200 g ground walnuts; 40 g granulated sugar; 1 tablespoon vanilla sugar; 150 ml milk

Preparation procedure

Dough preparation In a bowl, work the butter with the powdered sugar by hand or with a mixer until creamy. Add the sour cream and sift in the flour. Quickly knead into a smooth, supple dough, wrap it in plastic wrap and let rest for 15 minutes.
Preparing the nut filling In a small saucepan, mix the ground walnuts with the granulated and vanilla sugar. Pour in the hot milk and briefly simmer until the filling slightly thickens. Let cool completely.
Assembling the roll Roll the dough between two sheets of baking paper into a rectangle about 3 mm thick. Spread the cooled nut filling evenly and, using the paper, roll tightly into a log.
Chilling Wrap the roll in foil and place in the freezer for 15–20 minutes. Firming will make it easier to slice into even pieces.
Slicing and baking Cut the chilled roll into slices about 5 mm thick. Arrange them on a baking tray lined with baking paper and bake in a preheated oven at 180 °C (fan 160 °C) for about 20 minutes until golden.

Time required and number of servings

Active preparation: 25 min
Resting the dough and chilling the filling: 35 min
Baking: 20 min
Total time: approx. 1 h 20 min
Servings: 24–30 walnut rolls

Conclusion

Quick walnut rolls from sour cream dough combine the best qualities of linzer and roulade pastries. Thanks to the sour cream, the dough is tender, and the nut filling provides an unmistakable flavor and aroma. This flexible recipe can easily be varied by using different nuts or adding a pinch of cinnamon to create a dessert exactly to your taste.

Quick walnut rolls from sour cream dough

For 20 portions

Ingredients

Preparation procedure

Time required and number of servings

Conclusion

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