Naomi first learned about the yeasted cookie/pastry called “nut roll” when she moved into Pennsylvania as a young woman. This tender and delicate pastry is Croatian/Serbian in origin and closely related to other slavic pastries like Potica. Follow the directions carefully for a delicious treat.
1pck active dry yeast
1/4 c warm water
1c + 2 Tbsp warm milk or DF sub
1/3 c sugar
1 tsp salt
1/4 c soft butter or DF margarine
3 1/2 – 3 3/4 c (14-15 oz or 397-425g) Better Batter Gluten Free Flour
1 pound walnuts, ground finely like sawdust
1/2 cup milk
1 1/2 cups sugar
4 ounces (1 stick) butter
Dissolve yeast in water. Stir in milk, sugar, salt, egg, butter. Mix in Better Batter flour. Turn on high speed of stand mixer and mix 3 minutes. If desired let rise 2 hours (step may be omitted).
Meanwhile, make filling: In a medium saucepan, mix together all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently, to prevent sticking and burning, until mixture is thick. Cool completely before spreading on dough, at room temperature. Do not refrigerate!
Place dough on floured cloth (NOT terry cloth!), or rolling mat and roll tissue thin into rectangle shape. If preferred you can roll slightly thicker, about 1/8 inch thick.
Spread filling over dough and roll up like jelly roll.
Place in greased pan and let rise for an hour before baking at 325 for 40-45 minutes. Allow to cool completely before slicing.