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Hungarian roll with nuts
Hungarian roll with nuts and rhubarb is one of the successful desserts for the summer menu. The stems of this aromatic and tasty plant will make any pastry original and very appetizing. Pieces of rhubarb go well with crushed nuts. This duo creates a very successful filling. A thin layer of dough frames the savory filling.
Pieces of the rhubarb roll can be served with a bowl of fermented apple tea, strong Arabic coffee, mocha, or fruit kissel. This is a successful way to diversify your everyday menu. With its help, you can create a cozy home tea party or take a piece of treat with you (for any walk or lunch snack).
If you do not consume nuts, you can exclude them from the ingredient list for the filling or replace them with the same amount of crushed bread crumbs. They will help the filling "not to spread" and keep the roll its shape during heat treatment.
Ingredients
Show ingredients
- flour (150 grams);
- 1 tbsp of oil;
- 1 egg;
- a pinch of salt;
- water (50 ml);
- granulated sugar (0.5 cup);
- rhubarb (6-8 stems);
- nuts (50-70 grams).
Preparation
- Pour the required amount of sifted flour and salt into a bowl.
- Extract the raw egg from the shell.
- Pour in odorless vegetable oil. It will help us achieve dough elasticity.
- Pour cold liquid into the container with the mixture.
- Gather all ingredients into a tight ball and let the mass rest for 29-32 minutes.
- Peel the stems from the upper fibers, chop them into small sticks, and evenly distribute the filling on the rolled-out thin dough.
- Grind the nuts and add them to the filling.
- Sprinkle the top of the filling with a sweetener.
- Shape a roll from all the products and send it to the oven (180 degrees).
- After 32-37 minutes, place the Hungarian roll with rhubarb on a plate and wait for it to cool completely. Enjoy the aromatic summer treat at any time.
