Polish Nut Rolls - strucla orzechami

Polish Nut Rolls - strucla orzechami

Published On: 12-20-2014 03:38pm

Comments: 13 - Hits: 0

Category: Recipes

Hello friends,

Today's post is my recipe for classic Polish nut rolls.  These have been a family favorite for generations.  You can fill them with a variety of ingredients like apricot or poppy seed but in our family, we always make them with ground walnuts.


Here is our family recipe:

Soapsmith's Nut Rolls

5 1/2 cups of flour
1 teaspoon salt
2 tablespoons of sugar
1 1/2 cups of cold butter

Mix and blend until crumbly like cornmeal

Then add:

1 pkg dry yeast dissolved in 1/4 cup warm water
1 1/4 cup room temperature milk
7 egg yolks

Work the dough until smooth, separate into 6 equal parts.  Form each part into a ball, wrap in plastic wrap and refrigerate for at least one hour.

For the filling:

7 egg whites lightly beaten with a whisk or fork
1 pound of powder sugar
One pound of ground walnuts
1 tsp of vanilla

Roll out the dougn into a thin rectangle and spread with the filling:

how to make polish nut rolls

Roll up like a jelly roll, sealing the ends.  Let rise for at least one hour in a warm place in the kitchen.

rising poppy seed rolls bonnie bartley soapsmith 

Brush with egg whites for a nice gloss. Bake 325 degrees
 for 30 to 45 minutes.

I hope you will try these delicious traditional Polish pastries.  Enjoy!

Thanks for visiting,



Reader's Comments

By Soapsmith on 05/15/2016 @ 12:43am

The number depends on the size you choose. Most of us get four rolls from this recipe. Some people make them smaller and get up to six while others roll them thicker and get two or three. But 4 is about average.

By Guest on 05/14/2016 @ 10:05pm

How many rolls does this make?

By Guest on 10/05/2015 @ 11:46pm

Use Solo rasberry filling, it works great.

By Guest on 12/17/2014 @ 04:14pm

I make an apple filling. First I cut up a couple of granny smith apples into small pieces then spread the out on a cookie sheet and put them in a 250 oven for maybe 10 minutes or so, stirring after 5 minutes, to dry them out some, not totally but so that when I add them to the nut filling it does not become applesauce.

By Guest on 12/10/2014 @ 04:12am

Mine use to split open too until I used less walnut filling

By Guest on 02/05/2014 @ 09:45pm

I tried with the raspberry preserves and it didn't do very well. I'm sticking with the walnuts from now on. I did find that you can buy a raspberry filling that might work in place of the preserves, but haven't tried it.

By Guest on 12/20/2013 @ 07:31pm

to whomever was asking about coconut, my mother used 2 pounds walnuts and 1 bag crushed coconut cookies for the filling along with the egg whites and sugar. I have a problem with all of my nut roll spitting open on the sides. Any suggestions from anyone?

By Guest on 12/05/2013 @ 09:21pm

I have a recipe for a coconut and maraschino cherry filling.

By Guest on 11/29/2013 @ 09:44pm

I can't wait to try this....love this bread for special holidays & the bakery is getting too expensive to purchase.....wish me luck! Thank you for posting!

By Soapsmith on 10/31/2013 @ 02:12pm

Hi Dina, we only make them with the traditional walnuts, pecans or poppy seed filling. I would think you could easily substitute any fruit filling either alone or combined with the nuts as you mentioned. Give it a try and let me know how it comes out - good luck!

By Guest on 10/31/2013 @ 01:54pm

Have you ever made them with raspberry preserves? I'm assuming you would add the preserves along with the walnuts (maybe cut down a little on the walnuts) and then roll as usual. DinaCollins@bellsouth.net

By Soapsmith on 03/25/2013 @ 11:09pm

Sorry, I never heard of coconut. We always make the walnut. Lots of our Polish friends make poppyseed but not coconut. I will ask around and if I find it I will add it to this blog post.

By Guest on 03/25/2013 @ 10:47pm

My mother made them with part coconut. Do you have recipe for the coconut-nut rolls?

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