Nut Roll

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 1^st 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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