Nut roll

Nut roll is a pastry that is popular in Central European and Eastern European cuisines. It is also known as potica in Slovenia, orechovník in Slovakia, makowiec in Poland, and bejgli in Hungary. The pastry is made of a dough that is rolled out very thin, spread with a nut paste—usually walnut, but sometimes poppy seed, and then rolled up into a log shape before baking.

Etymology[edit | edit source]

The term "nut roll" is a direct translation of the Slovak term "orechovník". The term "potica" comes from the Slovenian word "poviti", which means "to wrap in". The term "makowiec" comes from the Polish word "mak", which means "poppy seed". The term "bejgli" is of unknown origin, but it is thought to have been borrowed from a German dialect.

Preparation[edit | edit source]

The dough for a nut roll is made from flour, eggs, sugar, and yeast. The filling is made from ground nuts—usually walnuts, but sometimes poppy seeds, sugar, butter, and sometimes other ingredients such as honey, grated chocolate, or grated apple. The dough is rolled out very thin, the filling is spread on top, and then the dough is rolled up into a log shape. The roll is then baked until golden brown.

Variations[edit | edit source]

There are many variations of the nut roll in different countries. In Slovenia, the roll is often made with a filling of tarragon or cottage cheese. In Slovakia, the roll is often made with a poppy seed filling. In Poland, the roll is often made with a poppy seed or walnut filling. In Hungary, the roll is often made with a poppy seed or walnut filling, and it is a traditional food for Christmas and Easter.

See also[edit | edit source]

Nut roll Resources
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