Reviewed: Dec. 17, 2012

OMGoodness! lol....haven't heard of 'lekvar' since my daddy died!! That was his favorite...but in Hungarian we called it Kulloch!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jude

Reviewed: Dec. 11, 2012

The filling tastes exactly like my grandmother's recipe but it was too floury. Too much bread. I may not have rolled it out thin enough. I will try again. Thanks for posting this!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mreed73

Reviewed: Dec. 20, 2011

The Name in Slovak is Kolach and more then one is Kolachie this is the nut roll not a cookie. Roshky are the small version, but are cookies. In both rest the dough to stay tender... Got this from my old Grannys slovak cook book and Now I am a Granny :)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mary Ann Alphin

Reviewed: Sep. 15, 2011

These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use it. A good vegetable oil works great to rub on the rolls, and then chill the dough at least 4 hours, this makes the dough easier to use and less yeasty. Please only use real sour cream, no low fat product. Flour like gold medal will make the dough tender, robin hood will make it more dry. Use egg white/some water for a golden glaze. Apply glazing when rolls are almost totally baked, then put back in oven to darken. Egg/milk and eggyolk/milk glaze will make the rolls a darker color. I prefer the golden look.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

kasha111_

Reviewed: Apr. 25, 2011

I made this for Easter and it was great! The filling (don't make two separate ones- it tastes just like my Hungarian grandma's when you mix all the filling ingredients together) is PERFECT. That said, since I cut this down to 10 servings or roughly one loaf, I used a 100g packet of walnuts. I ran out of flour and had to substitute baking mix (Bisquick) for about 3/4 cup. This worked fairly well, but the loaf cracked and the texture was different than I remember. I also substituted some of the sugar for artificial sweetener. I did not butter the ball of dough, so left out that mount of butter. I did indeed use block margarine for the dough. The instructions are a little confusing when it comes to the addition of the yeast... I would do the yeast part first and then everything else so it can 'proof'. I let my dough rise before adding the filling. Because of my changes it took twice as long to bake, and perhaps I made the loaf too big. All in all it was a fairly tasty recipe that brought be back to my childhood. Will be a holiday favourite. I'd like to mention you can try out different filling, like poppy seed or chocolate too!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 23, 2011

This dough was very nice to work with and tastes very good. I used one cup butter and one cup margarine. I also used warmed canned cream instead of milk and dissolved the yeast with one tablespoon of sugar in it. I did not use the filling recipe. But this dough is a keeper.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

holly

Reviewed: Dec. 18, 2010

Another technique is to allow the dough to rise about 2 hours before forming into balls and then rolling them out. A filling I use is 2 cups chopped walnuts, 3/4 cup sugar and about a 1/4 cup milk to a spreading consistency, heat over very low heat on the stove. After spreading the walnut filling add a few golden raisins that have been plumped in water for 5 min. Agree with the comment about not rolling them too tight.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tom L.

Cooking Level: Expert

Home Town: Alameda, California, USA

Reviewed: Mar. 28, 2010

thank you so much for the best nut roll recipe i have ever made. i have been making them for years but this is the best. the only thing is that i make my own fillings but the dough is excellent. I got 6 rolls and they came beautiful. i would recommend this dough recipe to everyone. thank you again.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

pattirizzo

Reviewed: Nov. 10, 2009

Thanks Bob for this recipe, my Grandmother use to make nut roll on the holidays and she passed away before I had chance to get her recipe and this taste just like hers Thanks again. Sandy

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

sandy

Reviewed: Nov. 20, 2008

Followed the directions to a "T" but it must not be the recipe I was looking for. While this is OK I would recommend adding honey and maybe something else to the nut filling to make it moist like kolaches. The outside did get browned either.

Was this review helpful? [ YES ]
7 users found this review helpful