Nut roll

Anut rollis apastryconsisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener likehoney, then rolled up into a log shape.This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise.  Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemblestrudelsbut with fewer and less delicate dough layers.Fillingscommonly have as their main ingredient groundwalnutsorpoppy seeds.
Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate.Nut rolls are known also by many specific regional names, including:orechovníkinSlovak;makowiecinPolish;potica,povitica,gibanica,orahnjača/orehnjačainSlovenianandSerbo-Croatian(walnut variant,makovnjačafor variant withpoppyseed, in Croatia can also be made withcarob);kalácsandbejgliinHungarian; andpastiç(pastiche) ornokulinTurkish.
Regional variations on nut rolls are part ofweddings, forEasterandChristmas, as well as other celebrations and holidays.
A sweet yeast dough is rolled flat, about 0.2 inches (5 millimeters) thick, and a filling is spread on it. The filled dough is rolled up, forming a log or loaf shape, then baked. When sliced, the cross-section shows a swirl of filling.
Types or forms of nut roll are: rolled log, loaf made via a bread pan, and a "crazy loaf" style with a unique texture.Similar ground walnut filling is used inBuchteln, abun-shaped pastry, also with yeast dough.
Traditional nut rolls in Central and Eastern Europe, likemakowiecand bejgli, are a special type of rolled log shape. These are generally made with either of two types of filling:walnutandpoppy seed. In addition to ground nut fillings,cinnamon,raisinsorcurrants, different types of choppednuts,carob,bread crumbs,lemonororange zest,rum,butterandheavy creamorsour creamare used.
The povitica,a traditional Croatian and partly Slovenian pastry, is made from buttery pastry dough rolled into very thin layers and covered with a layer of brown sugar, spices, and walnuts. The log-shaped loaf is then baked.Povitica was featured as the technical challenge recipe on the "Advanced Dough" episode of TheGreat British Baking Showin 2014.Other roll-shaped European pastries are filled with thick jam (calledlekvar, usuallyapricotorcherry) called lekvarostekercs orSwiss roll.
Slovenian poticais traditionalwalnutroll cake inSlovenia.
Nut roll is also typical for northernSerbia(Vojvodina), where it is named "štrudla/штрудла" or "savijača/савијача". Serbian nut roll is usually covered with a layer ofpoppy,walnutorcherry, but sometimes can be with a layer ofcaroborcocoa.
Nut rolls are popular across the United States, often made with some combination ofwalnut,poppy seed,apricot, andcoffee,with more traditional varieties and preparations made in areas with large Central European settlements. They were introduced there by Central European immigrants and widely adopted by other ethnic groups in those regions.  Nut rolls are an essential part of Christmas celebrations and popular other times inPittsburghand southwestern Pennsylvania,Austin, Texas,Joliet, Illinois,Cleveland, Ohio,Sheboygan, Wisconsin,Youngstown, Ohio, northeastern Ohio (where it is known askolachi), theIron Rangeof Minnesota,Kansas CityandButte, Montana.As such, povitica, as well as Cornishpasties, are considered one of the traditional state foods ofMontana, regardless of ethnic group.