Roszke Aka Nuthorns
Discover the irresistible charm of Roszke, also known as Nuthorns, a flaky pastry delight that combines buttery layers with the warm, nutty flavors of cinnamon and walnuts. These bite-sized treats are crafted from a simple homemade dough that’s rolled out, filled with a luscious mixture of finely chopped walnuts, brown sugar, aromatic cinnamon, and a hint of nutmeg, then shaped into elegant spirals. Golden and crisp thanks to a light egg wash, these pastries are a perfect balance of sweet and savory, making them ideal for breakfast, tea-time, or a festive dessert table. With only 30 minutes of prep time, Roszke is an easy yet impressive recipe that will fill your kitchen with the comforting aroma of freshly baked pastries. Whether you're hosting guests or indulging in a cozy moment, these nuthorns are sure to be a crowd-pleaser.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 4 tablespoons ice water
- 1 cup walnuts, finely chopped
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 egg, beaten
- 1 tablespoon milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the chilled butter cubes to the bowl and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the chopped walnuts, brown sugar, ground cinnamon, and ground nutmeg to create the filling.
On a lightly floured surface, roll out the chilled dough into a rectangle roughly 12x8 inches.
Sprinkle the walnut mixture evenly over the dough, leaving a 1-inch border around the edges.
Starting from one long edge, tightly roll the dough into a log shape.
Using a sharp knife, slice the log into 1-inch pieces and arrange them on the prepared baking sheet, cut side up.
In a small bowl, whisk together the beaten egg and milk to create an egg wash.
Brush the tops of the pastries with the egg wash.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and flaky.
Remove the pastries from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 8.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
