Rolls with Nuts
Staying at home, cooking and baking 7

A few years ago, I wrote an article about Maria Callas for the Slovak life-style magazine MIAU. Did you know that she was literally obsessed with collecting recipes? In the first years of her marriage, she liked cooking for her husband, constantly buying new pots, baking molds, dishes and other kitchen utensils. There was a bookshelf full of cookbooks in her kitchen, but Maria was also buying a whole stack of women’s magazines every week, cutting out recipes and sticking them in albums. This passion did not cease even during the time she was following a drastic diet.

In 2006, a suitcase with her personal belongings was found, including some cookbooks and handwritten recipes. A year later, they were published in a book.

That is why I chose a recipe that reminds of baklava for today, a popular dessert in Greece, where Maria Callas came from.

Rolls with Nuts

We need:

100 g ladyfingers

lemon peel

300 g ground almonds or nuts

1 teaspoon cinnamon

1 egg

2 tablespoons sugar

500 g puff pastry

125 g butter

For syrup:

100 g sugar

100 ml of water

lemon juice

4 tablespoons of honey

Method:

Crush the biscuits with a dough roller. Mix with lemon peel, nuts and cinnamon. Whisk the egg with sugar, add the nuts. Cut the puff pastry into strips, spread them with melted butter. Put one tablespoon of the walnut mixture on one end and roll the dough strip. Grease the form with butter and fill it with filled rolls. Pour over the remaining butter and bake in the oven preheated to 175°C for 25 minutes. Preparation of the syrup: Boil the sugar with water for 5 minutes, then mix in the lemon juice and honey, let it foam. Pour the syrup over the baked rolls and let them rest for at least 2 hours.

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri