Sweet Walnut Rolls

Une remarque : il est écrit que la recette est pour 18 roulés. Alors que les instructions demandent de diviser la pâte en 4 rectangles de même poids. Si on souhaite des roulés de tailles identiques nous ne pouvons obtenir que 16 ou 20 roulés, mais pas 18

Thanks for sharing this, Marguerite! ☺️ these walnut rolls are inspired by the Central and Eastern European style, so they’re likely different from the French-style pastries you’re used to making. And we’re happy the cinnamon rolls are a favourite! 🤗 It sounds like these just weren’t quite your cup of tea, but we really appreciate you giving them a try.

Also, thank you for catching the issue with the number of rolls. We've updated the recipe to make the yield 16 rather 18. Hope you enjoy the next pastry recipe more 💛

Hi hi, Aileen ☺️ Oou yum, and yes I suspect they would work well. If you give it a try, we'd love to hear how they turn out! 🫶

The pecans worked wonderfully!

Hi Dorina! Waauw, so cool to hear about your pastry chef training 🤩 Our Slovenian teammate developed this one, and we’d say these are more closely inspired by the walnut rolls enjoyed in Slovenia, though similar walnut-filled pastries are also seen in neighbouring countries in their own variations, like in Croatia and Serbia. From our understanding, bejgli tends to have tighter swirls and a slightly more crumbly, pastry-like dough, while this version is a bit softer and more bread-like. So it’s definitely in the same nostalgic walnut-filled family, but not meant to be a traditional Hungarian bejgli. I hope this helps for now 💛

Heyy Jadamarie, any neutral vegetable oil, such as refined olive oil that doesn’t impart a strong olive oil taste, will work best! A refined coconut oil could also work, but will affect the final texture a bit more. Hope you love the recipe if you’re able to give it a try ☺️

Hiii Janelle! Thanks for your interest in this one ☺️ the whipping cream adds a bit of richness and helps make the filling nice and creamy. You could likely swap it for a thick plant-based cream (like oat or soy cream), or perhaps even full-fat coconut milk (if you’re okay with a coconuty taste) for a similar richness.

In a pinch, you could also probably use a bit more plant milk instead. The filling will be slightly less creamy, but still delicious 🫶 let us know how it goes if you test out any swaps!

It worked out great using full fat coconut milk instead of cream….really good. Just made these last night.