SLOVAK NUT ROLLS

There are three Czechoslovak ethnic recipes that Betty would prepare on a regular basis.  Sauerkraut and dumplings, kolače and nut rolls.  

The dumplings and kolače recipes she learned from her mother, Helen Jondle.  The dumplings were often served for the Sunday meal. Kolače and nut rolls were reserved for special occasions like Thanksgiving, Christmas and Easter.

The nut roll recipe came from Emera Miklo.  Betty varied the recipe by rolling the dough out so that it was very thin and the ratio of nuts, butter and sugar to the dough was higher.  This resulted in a sweeter baklava like pastry compared to Emera’s recipe.

When I was visiting Drahovce, Slovakia, Steve’s cousin Maria made the nut roll in the same fashion as Emera, which makes sense since they came from the same village.  There is a Slovak bakery located in northern Minnesota that will be supplying authentic nut rolls for the reunion.  And hopefully some home bakers will provide some from Betty’s recipe. There will be a prize for the best homemade nut rolls.

Here is Betty’s recipe:

Dough:
Dissolve 1 package of yeast in ¼ cup of warm water

Mix 1 can of carnation evaporated milk with1/8 teaspoon salt, 1 egg, 1/3 cup of sugar,
½ teaspoon Mace (or orange peel)

Add yeast to above mixture

Add 3 cups of flour one cup at a time while mixing, may need more flour if too sticky

Kneed dough until smooth and not sticky

Let rise until double the amount

Filling:
In a blender or food processor grind and mix 1 pound walnuts, 3 cups sugar, ½ cup flour (or couple rounded table spoons of corn starch) – if using a blender you may have to do the grinding in 3 or 4 smaller batches

Roll out dough in very small batches for smaller rolls and uniformity – roll until paper-thin and about the size of a small cookie sheet.  It helps to butter the rolling pin and the surface that you are rolling the dough on.

Spread melted butter over the dough, then apply a ¼ inch layer of filling to the surface of the dough.

Roll up the dough like a jellyroll and cut into 1½- to 2-inch-long pieces.

Bake on a buttered cookie sheet at 350 for 15 minutes until the tops are golden and the sugar has melted but before it has completely caramelized. Watch the timing on the oven. Timing can vary depending on the oven and the size of the rolls.

Here is a recipe for kolače: http://easteuropeanfood.about.com/od/bohemianczechdesserts/r/Czech-Sweet-Rolls-Recipe-Kolace.htm

Here is a photo of Steve Miklo, Sr. and Emera Miklo.  Emera passed away in 1952 a few years after this photo was taken.