Hey guys! It’s me again, with another winner for your recipe collection!
My Aunt Anita, or “Tante ‘Nita” as we call her (who is an amazing cook/baker), gave this recipe to my mom years ago. And, well, I’ve learned that any recipe you find in my mom’s house that has “Tante ‘Nita” written on it is one to keep, and to make, forever. I checked in with Tante ‘Nita to make sure I could share it on here, and she (to my joy and yours) said yes!
These rolls of pastry are quite easy to make, and they are super beautiful when they’re done. They are made with a light, yeast-risen pastry on the outside, and filled with sweet meringue and nuts on the inside.
Personally, I find it the perfect amount of sweetness (I generally don’t like things too sugary), and this being so light is just perfect served with a cup of tea.
You can make these beauties with any kind of nut (walnuts might be my favourite). Since James (my husband) is allergic to most nuts out there, however, I wanted to go with one that is safe for him. Almonds are safest in his case, so I used slivered almonds for this recipe.
I hope you enjoy this as much as I do… Here’s the gold!
Bohemian Nut Roll
This recipe is delicious and perfect with a cup of tea. Each piece is extremely light and not too sweet. Best served the day it is made.
Ingredients
- 1 Tbsp dry active yeast
- 1/4 c. warm water
- 1 tsp. sugar
- 2 c. flour
- 1/2 tsp. salt
- 3/4 c. cold butter or margarine
- 2 eggs separated
- 1/2 c. sugar
- 1 tsp. vanilla
- 1/2 c. Nuts (any kind - I've used almonds for this recipe)
Instructions
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Dissolve yeast and 1 teaspoon sugar in warm water. Set aside.
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In a medium sized mixing bowl, combine the flour and salt. Cut in cold butter until it resembles pea-sized chunks, as you would for making pastry.
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Add the egg yolks and yeast mixture, and knead until it feels smooth and looks a bit shiny. Divide dough into 2 portions, cover, and set aside.
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In a separate bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until the mixture is stiff. Fold in vanilla.
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On a lightly floured work surface, roll 1 portion of dough into a 9x13-inch rectangle. Spread with half of egg white mixture and sprinkle with half of the nuts. Roll up jelly roll style; repeat with remaining portion of dough.
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Place each roll, seam side down, on a greased cookie sheet, and using a very sharp knife, slash along entire length of roll (don't quite cut through the entire first layer).
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Bake at 375 degrees for 20 minutes or until brown. Cool on wire racks, and cut into slices.
Before I go, I’ll ask: What’s your favourite thing to eat with a cup of tea? Do you like something sweet? Or maybe something savoury? Are you a dessert with tea kind of person, or a tea with your meal kind of person?
Thanks for dropping in!
–Naomi
I was hoping to find this recipe online so I didn’t have to type it up! Thanks for sharing pictures and steps as well!
My grandmother clipped this from a newspaper when my mother was in Jr. High or highschool, (1960’s…) and growing up we always had it for Christmas. Now it’s a non-negotiable in our holiday baking and eating. Pastries are my weakness.
I cut mine a little deeper than your pictures show, and highly recommend trying that, because if you cut through more layers, the rolls open more in baking and you can see more of the pretty layers.
Thanks so much for sharing!
So happy to hear this Amy!! This is a favourite recipe for sure. 🙂 I’ll have to try your suggestion to expose more layers!