In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years). Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.
At Christmas time, I get calls from family and friends to be sure to make this. This recipe makes four (4) large nut rolls.
Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book
Nut Roll
1 pkg. dry yeast
1 tsp. sugar
¼ cup lukewarm water
1 tsp. flour
4 cups flour
3 Tbsp. sugar
1 tsp. salt
¼ lb. margarine
1 (5 oz.) can evaporated milk (add water to make 1 cup)
3 beaten egg yolks
Filling: 1 (5 oz.) can evaporated milk
1 cup sugar
¼ lb. margarine
1 lb. walnuts, crushed
1 egg white
Dissolve 1st four ingredients in water. Let stand until mixture foams.
Measure 4 cups flour, sift with sugar and salt. Cut in margarine (as you would for a pie crust). Mix egg yolks and milk. Add foaming yeast. Make a dent in flour and add mixture. Knead into a smooth dough. Place in a bowl. Grease the top and place in refrigerator overnight.
Filling: Place milk, sugar and margarine in saucepan. Bring to a boil. Remove from heat. Combine with nuts and beaten egg white. Separate dough into 4 sections. Roll each section as if you were making pizza, in the shape of a rectangle. Spread filling over top (about 4 heaping tablespoons on each section). Roll up as in jellyroll. Place on a greased cookie sheet with seam down. Pinch sides. Let rise about 2 hours on the baking sheet before baking.
Bake 325 F. for 20 – 25 minutes until brown.
Cool and sprinkle with powdered sugar or make a light powdered sugar frosting. Slice and serve. Enjoy!
(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani, 1998.)
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