Shortcrust Pastry Nut Roll

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

200 g nuts, round
100 g suar
1 egg (s)
3 tablespoons water or some rum or cognac

Instructions

Make a shortcrust pastry from flour, baking powder, sugar, egg, milk, butter and vanilla sugar.
Make a smooth filling from the nuts, sugar and the remaining ingredients.
Roll out the dough into a thin, square shape, spread the filling and roll up. The surface should be cut lightly so that it does not tear on the sides when baking.
Bake in the preheated oven on the middle rack at 170 degrees top / bottom heat for about 45 minutes.
This nut roll tastes very good fresh and crispy.
It can be kept for a good three weeks if it is rolled up in aluminum foil. Then the nut roll is soft and juicy.
I always do double the amount at once and one cake is eaten right away and the other is saved.

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