Print

Italian Nut Roll Cookies with Cream Cheese Dough

Close-up of sliced italian nut roll cookies with cream cheese dough, dusted heavily with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, rich Italian nut roll cookies using a simple cream cheese pastry dough. These homemade Italian nut rolls are perfect for holidays or any time you want a comforting, sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup milk (for egg wash)
  • 1 1/2 cups finely ground walnuts or pecans
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup milk (for filling)
  • 1 teaspoon lemon zest
  • 1 cup powdered sugar (for dusting)

Instructions

  1. Prepare the cream cheese dough: In a large bowl, beat the softened butter, cream cheese, and 1 cup of sugar until light and fluffy. Mix in the vanilla extract.
  2. Gradually add the flour and salt to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  4. Prepare the nut filling: In a small saucepan, combine the ground nuts, 1/2 cup sugar, 1/4 cup milk, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste, about 5 to 7 minutes. Remove from heat and let it cool completely.
  5. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. Divide the chilled dough into two equal pieces. On a lightly floured surface, roll one piece of dough into a rectangle, about 1/8 inch thick.
  7. Spread half of the cooled nut filling evenly over the dough rectangle, leaving a small border on the edges.
  8. Starting from the long side, tightly roll the dough into a log. Pinch the seam closed firmly.
  9. Slice the log into 1-inch thick cookies. Place the cookies cut-side up on the prepared baking sheets. Repeat with the remaining dough and filling.
  10. Whisk the beaten egg and milk together for the egg wash. Brush the tops of the cookies lightly with the egg wash.
  11. Bake for 15 to 18 minutes, or until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  13. Once cool, dust the Italian nut roll cookies generously with powdered sugar.

Notes

  • For a richer filling flavor, you can add 1 tablespoon of dark rum or brandy to the nut mixture while cooking.
  • If your dough tears while rolling, press the seam together firmly before baking; the cream cheese dough is softer than traditional pastry.
  • For easier rolling, chill the dough for 15 minutes after shaping the log before slicing.

Nutrition

Find it online: https://kingscook.com/italian-nut-roll-cookies-cream-cheese-dough/