Walnut Filling

Preparation info

  • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About


  • 10 ounces toasted walnuts
  • 4 ounces (1 stick) soft sweet butter
  • ½ cup brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


To make the walnut filling

Put the walnuts in a food processor, finely grind them, and set aside.

By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.

To make the roll

Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.

Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it.

Pull the dough to a length of 25 inches and twist the roll into a snail shape. Place it on a buttered or parchment-lined baking sheet.

Let the dough rise for about 1½ hours, until doubled.

Preheat the oven to 325 degrees. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color.

Let the walnut roll cool for 10 to 15 minutes and then slice it.