Yes. This is my second time posting a cranberry recipe this month. First I make Cranberry Bran Muffins, and now, I give you: a beautiful cranberry nut roll.
I love cranberries, and I would love to put them into almost everything I make at this time of year. They’re so beautiful and just BURST with fruity flavour… What’s not to love about that??
This recipe is a variation of my Bohemian Nut Roll recipe, which I posted earlier this year. The outside is a simple, unsweetened pastry, encasing a filling of sweet meringue and nuts… and this time, cranberries! These rolls are super light and just perfect with a cup of tea.
If you want to see some photos of this process, you can check out my Bohemian Nut Roll recipe to see how it’s done. I figured, rather than photograph the exact same process again, I might as well re-share the ones I already have! I did include the recipe for these on this post, however, since this one is a little different.
I looooove how beautiful these are! Care to see how to make them? Scroll down for the recipe!
Christmas Cranberry Nut Roll
Light, soft, and not-to-sweet, these rolls are a perfect Christmas treat to have with tea or a cup of coffee.
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
- 1 c. fresh or frozen cranberries
Instructions
-
Dissolve yeast and 1 teaspoon sugar in warm water. Set aside.
-
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.
-
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.
-
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.
-
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 and cranberries. Roll up jelly roll style; repeat with remaining portion of dough.
-
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).
-
Bake at 375 degrees for 20 minutes or until brown. Cool on wire racks, and cut into slices.
I did take one photo of the baking process, just because it was too pretty not to. This image is of Step 5 in the directions, just before I rolled it up.
I can’t wait to make these again! If you make this recipe, please tag me in your photos on Facebook @naomicakes and Instagram @naomicakesofficial- I would love to see you work!!
Oh, also– Since I likely won’t be blogging before then… MERRY CHRISTMAS!!
–Naomi