Baklava Nut Roll

I love nut rolls (or poppy seed rolls) but the filling is sometime bland.  I made a the filling I use for baklava and my hubby suggested that I make the baklava syrup to top the slices.  I am so glad he did, it is wonderful.

This recipe makes 8 rolls - I usually make a half batch.  You can freeze these - just wrap in plastic wrap then foil once cooled.

One hint I was given - create a template for the dough.  An 9 x 14 piece of parchment or a flexible cutting board cut to size.

Dough:

2 Tsp Yeast

1/4 Cup Warm Water (no higher than 110 degrees)

6 Eggs

16 Ounces Sour Cream

2 Cups Unsalted Butter, melted and cooled

1 Cup Granulated Sugar

1 Tsp Vanilla

1/2 Tsp Salt

10 Cups Flour

Filling:

1 Lb Walnuts

1 Lb Pecans

1 Lb Almonds

1 Cup Sugar

1 Cup Honey

1 Cup Melted Butter

1 Tsp Cinnamon

Syrup:

1 Cup Sugar

1 Cup Water

1/2 Cup Honey

1 Tsp Lemon Juice

Heat the oven to 350.  Line sheet pans with parchment paper or a silicone mat - set aside.

Mix water and yeast, set aside.

In the bowl of a stand mixer, use a whisk o beat the eggs until combined.  With a dough hook attached, add the sour cream, butter, sugar, vanilla and yeast.  Once mixed, add the salt an mix on medium speed until well combined.  Reduce speed to low and add the flour a half cup at a time until it is all incorporated.  Continue to mix until the dough does not stick and pulls away from the side of the bowl.

Divide the dough into eight pieces.  On a very well floured surface, roll one piece of dough into a rectangle roughly 9 x 14 inches.  Spread filling to within about an inch of the edges.  The edge you are going to start rolling, you  may take it to the edge.  Roll up tightly, pinch the seams shut.  Place on the baking sheet, tucking the ends under.  Repeat with all other dough.

Cover loosely with plastic wrap and let rise for at least 3 hours.  Alternately, refrigerate over night and allow to rise at least 4 hours after removing from the refrigerator.

Bake for 20 minutes until tops are lightly browned.  Remove from oven, cool completely before slicing.

While baking, make syrup:  Combine sugar and water and bring to a boil.  Add honey, reduce heat and simmer for 20 minutes.  Stir in lemon juice and cool.

Slice nut roll, top slice with syrup before serving.