Best Hazelnut Roll Recipes

HAZELNUT-RASPBERRY JELLY ROLL

Steps:

• Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
• Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
• Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
• Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

HAZELNUT CHOCOLATE CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

HAZELNUT SPONGE ROLL WITH STRAWBERRY CREAM

Steps:

• Also need 1 swiss roll tin, greased and lined with baking paper.
• Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
• Sprinkle with caster sugar.
• Whip the cream SOFTLY.
• Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
• Beat for a few seconds, mashing the strawberries into the cream.
• Separate eggs.
• Put YOLKS in small bowl, and WHITES into larger bowl.
• Whisk YOLKS and sugar until thick and creamy.
• Add hazelnuts and flour.
• Beat egg WHITES separately until stiff.
• Add a spoonful of the beaten egg whites to the yolks to soften slightly.
• Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
• Brush paper-lined swiss roll tin lightly with melted butter.
• Place the sponge mixture into the tin and spread quickly to the edges.
• Bake in a moderate oven for about 15-20 minutes.
• Turn out onto a clean TEATOWEL sprinkled well with sugar.
• Roll up (from the longest side).
• Roll the cloth INTO the cake!
• NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
• Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
• Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
• Cut into thick slices and serve with the remaining strawberries (whole or halved).

HAZELNUT ROLL

Steps:

• Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.
• Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.
• Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.

UKRAINIAN HAZELNUT YEAST ROLL-UPS ROHALYKY

Steps:

• FOR THE DOUGH: Dissolve the yeast and sugar in the water and set aside for 5 minutes.
• Place the flour in a large bowl or the bowl of a stand mixer. Add the butter and rub it in with your fingertips or mix at medium speed, to a coarse meal. Add the eggs and salt, then add the yeast mixture. Use a wooden spoon or a mixer fitted with the dough hook to mix together to a soft dough. If the dough is very sticky, knead in a little extra flour.
• Place the dough in a heavy plastic bag and tie tightly, leaving room in the bag for the dough to expand. Place in a second bag and tie tightly. Fill a large bowl or pot three quarters full of lukewarm water and place the dough in the water. Let stand until the dough rises to the surface, about 1 1/4 hours.
• FOR THE FILLING: Meanwhile, prepare the filling: Place the oats in a food processor and process to a slightly finer texture. Add the hazelnuts and finely chop.
• Beat the egg whites in a large bowl until stiff, but not dry. Fold in the oat and hazelnut mixture, then add the remaining ingredients and fold in to make a coarse paste. Set aside.
• Place two racks just above and below the center of the oven and preheat the oven to 375°F Line two baking sheets with parchment, or lightly grease them.
• TO FILL COOKIES: Turn the dough out onto a well floured surface and knead briefly. Cut into 6 equal pieces. Sprinkle about 2 Tablespoons sugar onto an un-floured part of the work surface. Work with one piece of dough at a time, leaving the others loosely covered with plastic: Flatten the dough on the sugared surface with the palm of your hand, then roll out to a circle about 6 inches across and just less than 1/4 inch thick. Cut into 8 wedges. Place 1 1/2 teaspoons filling across the WIDEST part of each wedge, then roll each up toward the point.
• Place on a prepared baking sheet point side down, leaving an inch between them. Repeat to shape the remaining cookies, sprinkling a little sugar (1 or 2 Tablespoons) on your work surface each time before rolling out the dough. Let the cookies rise, loosely covered, for 15 minutes.
• Brush the cookies with the egg wash and sprinkle with a little sugar. Bake for 12 minutes, or until lightly golden. Let cool on fine mesh racks before serving. Makes 4 dozen hazelnut filled rolled up cookies.
• NOTE: Hazelnuts known as noisettes in French, are sometimes called filberts in the United States. Shelled hazelnuts still have their papery thin brown skins. The easiest way to remove the skins is to lightly roast the nuts and then rub them between your hands or in a towel. Don't worry if some skin remains on them.

PECAN AND HAZELNUT ROLL

Steps:

• Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
• In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
• Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
• Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
• Bake for about 20 minutes or until lightly browned. Set aside to cool.
• In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
• Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
• Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.