Recipe donated by: Cindy Zomar
In memory of Ginny Falcsik and in honor of Dennis Falcsik
- 1/4 cup oleo (butter or margarine)
- 1 package dry yeast
- 4 Tbsp. sugar
- 2 1/4 cup flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1 egg yolk
Dissolve yeast in small bowl with warm water and sugar. Set aside.
Mix butter or margarine and flour. Make a well in the center and add egg yolk, salt and yeast mixture. Mix until dough is smooth and leaves sides of bowl. Divide dough into 2 sections. Roll each section out thin. Spread with filling (below). Roll and place on greased cookie sheet; brush with milk. Let stand for one hour.
Bake at 350 for about 35 minutes. Cover with damp cloth for about 3 minutes when they are taken from the oven.
Nut Roll Filling:
- 1 1/2 cups milk
- 1 lb. ground nuts
- 3/8 cup sugar
- 4 Tbsp oleo (butter or margarine)
- 1/2 cup honey
Stir all ingredients together and cook until thick; bring to the boiling point. Add 1 beaten egg and 1/2 tsp salt gradually to about a cup of the mixture. Stir until well blended. Add this to the rest of the mixture. Spread over prepared dough.
Can substitute poppy seed pastry filling for the nut roll filling.