A traditional pastry that can be eaten as a dessert or coffee cake, a homemade nut roll can contain a wide array of ingredients. When you make a nut roll, rolling it may be difficult depending on its size but can be achieved with a little creativity. Knowing roll out a nut roll gives you the ability to make a wide range of rolled dessert treats.
Instructions
Pastry
1. Combine the flour, baking powder, salt, nuts and raisins in one bowl. Combine the shortening, sugar, sour cream and eggs in another bowl.
2. Sift the bowl containing dry ingredients together to mix them. Cream the ingredients in the other bowl with a fork or hand mixer.
3. Pour the dried ingredients into the bowl of creamed ingredients. Beat the mixture thoroughly until a lumpy mixture forms.
4. Sprinkle about a handful of flour over the lumpy mixture. Knead it with your hands.
5. Plop the kneaded nut pastry onto a sheet of waxed paper and cover with a paper towel for 20 minutes. This gives the ingredients in it time to settle, making it rise a little bit.
Rolling the Pastry
6. Roll out the mound of pastry on the sheet of waxed paper until it is about 1/4 inch thick.
7. Lift up on the waxed paper and turn the rolled pastry over onto the surface of a sheet of spread-out cheesecloth. Peel the waxed paper from the pastry and discard it.
8. Brush a 1 cup mixture of butter, sugar and cinnamon over the entire surface of the rolled-out pastry.
9. Grasp the bottom edge of the cheesecloth sheet and lift upward. This will cause the bottom edge of the pastry to fold inward.
10. Pull the sheet of cheesecloth upward and away from you slowly, folding the pastry into itself as you do so. When you are done, the pastry nut roll will be completely rolled and ready for baking. Discard the cheesecloth after placing the nut roll on the baking sheet.
Tags: waxed paper, bottom edge, lumpy mixture, sheet waxed, sheet waxed paper