Delightful Nut-Filled Rolled Cookies: A Perfect Blend of Texture and Flavor

I’m thrilled to share with you my cherished recipe for Nut-Filled Rolled Cookies. This isn’t just any cookie; it’s a delightful pastry that combines a tender, flaky dough with a rich, nutty filling, all dusted with a snowy layer of powdered sugar. These cookies are a testament to the beauty of Eastern European baking traditions, reminiscent of treats like rugelach or nut rolls.

What sets these cookies apart is their perfect balance of textures and flavors. The dough, enriched with sour cream, bakes up flaky and tender, while the meringue-based nut filling provides a delightful contrast with its sweet crunch. The double dusting of powdered sugar not only adds a beautiful finish but also brings a touch of sweetness that complements the nutty filling perfectly.

As we dive into this recipe, I’ll guide you through each step, sharing tips and techniques I’ve honed over years of baking these beloved cookies. By the end, you’ll have all the knowledge you need to create a batch of cookies that will become a new family favorite and a star at any holiday gathering or special occasion.

Ingredients

For these exquisite Nut-Filled Rolled Cookies that yield about 20-24 cookies, you’ll need:

For the dough:

  • 1 large egg, separated
  • 280g (2 1/4 cups) all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Pinch of vanillin (or 1/2 tsp vanilla extract)
  • 80g (1/3 cup) unsalted butter, cold
  • 200g (3/4 cup) sour cream
  • 1 egg yolk (from the separated egg)

For the filling:

  • 100g (1 cup) nuts (e.g., walnuts, pecans, or almonds)
  • 1 egg white (from the separated egg)
  • Pinch of salt
  • 40g (3 tablespoons) granulated sugar
  • Pinch of vanillin (or 1/4 tsp vanilla extract)

For finishing:

  • Powdered sugar for dusting

Step-by-Step Instructions

1. Prepare the Dough

The key to flaky, tender cookies lies in how you handle the dough:

  1. Separate the egg, reserving both the white and yolk for later use.
  2. In a large mixing bowl, whisk together 280g of all-purpose flour, 1/2 teaspoon of baking powder, a pinch of salt, and a pinch of vanillin (or 1/2 tsp vanilla extract).
  3. Take 80g of cold butter and either grate it using a box grater or cut it into small cubes. Add this to the flour mixture.
  4. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This technique, known as “rubbing in,” helps create a flaky texture.
  5. Add 200g of sour cream and the reserved egg yolk to the flour mixture.
  6. Using a fork or your hands, gently mix until a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
  7. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

2. Prepare the Nut Filling

While the dough is chilling, let’s make our delicious nut filling:

  1. In a dry skillet over medium heat, toast 100g of your chosen nuts until they become fragrant, about 5-7 minutes. Stir frequently to prevent burning.
  2. Allow the nuts to cool completely, then finely grind them using a food processor or a nut grinder. Be careful not to over-process, or you’ll end up with nut butter!
  3. In a clean, dry bowl, add the reserved egg white and a pinch of salt. Using an electric mixer, whip the egg white until soft peaks form.
  4. Gradually add 40g of granulated sugar and a pinch of vanillin (or 1/4 tsp vanilla extract), continuing to whip until stiff, glossy peaks form. This meringue will give our filling structure and sweetness.
  5. Using a rubber spatula, gently fold the ground nuts into the meringue mixture until well combined.

3. Assemble and Bake the Cookies

Now comes the fun part – putting it all together:

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Remove the chilled dough from the refrigerator and divide it into 4 equal parts.
  3. On a lightly floured surface, roll out each part into a thin rectangle, approximately 1/8 inch thick.
  4. Spread a quarter of the nut filling over each rectangle, leaving a small border (about 1/2 inch) around the edges.
  5. Starting from the long side, carefully roll up each rectangle to form a log. If the dough becomes too warm and sticky, pop it back in the refrigerator for a few minutes to firm up.
  6. Using a sharp knife, cut each log into 5-6 pieces, about 1.5 inches wide.
  7. Place the pieces on the prepared baking sheet, seam side down, leaving some space between each cookie for expansion.
  8. Bake for 25 minutes, or until the cookies are lightly golden around the edges.

4. Finish and Serve

The final touch that makes these cookies truly special:

  1. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
  2. While the cookies are still warm, generously dust them with powdered sugar. The warmth of the cookies will help the sugar adhere.
  3. Once the cookies have cooled completely, give them a second dusting of powdered sugar for that beautiful, snowy effect.

Nutrition Information

These Nut-Filled Rolled Cookies yield approximately 20-24 cookies. Here’s an estimated nutritional breakdown per cookie (assuming 24 cookies):

  • Calories: 140
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 20mg
  • Sodium: 30mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 3g

Please note that these values are approximate and may vary based on specific ingredients and portion sizes.

Conclusion

Congratulations! You’ve just created a batch of Nut-Filled Rolled Cookies that are sure to become a new favorite in your baking repertoire. These cookies are more than just a sweet treat; they’re a testament to the art of baking, combining simple ingredients to create something truly extraordinary.

What makes these cookies special is the perfect balance of textures and flavors. The tender, flaky dough, enriched with sour cream, provides a delicate base for the sweet, nutty filling. The meringue-based nut mixture adds a delightful crunch and depth of flavor that’s irresistible. And the double dusting of powdered sugar? That’s the perfect finishing touch that makes these cookies as beautiful as they are delicious.

Remember, the key to perfect Nut-Filled Rolled Cookies lies in the details. Keeping the dough cold ensures it’s easy to work with and results in that coveted flaky texture. Toasting the nuts before grinding them intensifies their flavor. And that double dusting of powdered sugar not only looks beautiful but also adds a sweet contrast to the nutty filling.

These cookies are incredibly versatile. They’re perfect for holiday gatherings, afternoon tea, or as a special treat with your morning coffee. They also make wonderful gifts, packaged in a pretty tin or box.

As you enjoy these cookies, take a moment to appreciate the layers of flavor and texture you’ve created. The delicate crunch of the sugar coating gives way to the flaky pastry, revealing the rich, nutty filling inside. It’s a little bite of baking magic that you’ve created in your own kitchen.

So gather your loved ones, brew a pot of tea or coffee, and enjoy your homemade Nut-Filled Rolled Cookies. They’re not just a treat for the taste buds, but a warm, comforting reminder of the joy that comes from creating something delicious with your own hands. Happy baking and even happier eating!