Walnut Rolls

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with baking paper.

   Tip: A hot oven ensures the pastry rises evenly and becomes crispy.

2. 2

   In a large bowl, combine chopped walnuts, brown sugar, cinnamon, salt, and vanilla extract. Drizzle in the melted butter and honey, mixing until the filling becomes a cohesive, chunky paste.

   Tip: Don't overmix; you want texture in your filling.

3. 3

   Place one sheet of puff pastry on a clean work surface and lightly brush it with melted butter. Spread half of the walnut mixture evenly across the pastry, leaving a 2 cm border on all sides.

   Tip: Leave the border so the pastry seals properly when rolled.

4. 4

   Starting from one long end, tightly roll the pastry into a log shape, keeping the filling tucked inside. Seal the edge by pressing gently with your fingers.

   Tip: A tight roll prevents filling from spilling out during baking.

5. 5

   Using a sharp knife, cut the log into 8 equal rolls, each about 3 cm wide. Arrange them cut-side up on the prepared baking tray, spacing them about 3 cm apart.

   Tip: Cutting with a serrated knife creates cleaner edges.

6. 6

   Repeat steps 3-5 with the second pastry sheet and remaining filling.

   Tip: You can prepare both sheets at the same time if you have enough work space.

7. 7

   Whisk the egg with 15 ml water and brush the mixture over the top of each roll for a golden finish.

   Tip: This egg wash gives a beautiful, shiny appearance.

8. 8

   Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown, rotating the tray halfway through cooking.

   Tip: Watch for even browning; if some rolls brown faster, rotate the tray earlier.