Nut Roll

Source:  Swiss Cookbook, 1980’s

Nut roll on plate
Nut roll on plate

The Beautiful Nut Roll

This nut roll recipe is such a great little make, and perfect for anytime, anywhere. In addition to the uniquely nutty flavor, the finished product is so incredibly impressive, it may leave you wondering if you actually made this yourself.

This perfectly European recipe will warm anyone’s heart. Pulled from a classic Swiss cookbook, the Schneckli has been around for decades, and you can always find these in any bakery in any town throughout Switzerland. Traditionally called “schneckli”, which means snail in German, the nut-filled roll is cut and baked in circular pieces which resemble a snail when baked. I guess it’s a poor reference when I write about it now. I mean, I’m not one for wanting to eat snails as a treat, baked ones at that too. However, the appeal is in the guts here. This roll is packed with nutty goodness, and not too much sweetness. As we know, European baked goods are considerably less sweet then the American counterparts. So, I think you will find the flavor to be warm, nutty and most satisfying with out a ton of sugar dumped in the recipe.

Simple enough for a kid…

There is a sweet story to this roll. To inspire you, and in the name of full disclosure, my son (16 at the time) baked this treat on a Sunday afternoon with a friend. The results as you can see, were a masterpiece. I admit, the finished product is a bit intimidating, but once you see how simple this recipe is broken down, you’ll see no obstacle. The nut roll makes for a wonderful Sunday morning breakfast, an afternoon treat or a ‘just because’ baked good to bring to work and share. Either way, it pleases anyone who eats it, and they will remember it forever.

All this little roll requires is a good dough, a good filling and a perfect bake. Then finished with a drizzle of sweet sugar icing. In addition to it’s beauty, this recipe reminds me of fall, maybe you’ll agree?

Nut Rolls or Schneckli

Pulling these out of a warm oven on a cold fall day is a very satisfying feeling, and you know it’s going to make some people very happy. 
Course Breakfast
Cuisine Swiss
Keyword Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 rolls


For the dough:

  • 2 cups flour
  • 1/2 tsp salt
  • 3 TBS sugar
  • 1/4 cup butter soft
  • 0.6 ounces yeast fresh
  • 1/2 cup milk warm
  • 1 large egg

For the filling:

  • 1 cup nut flour almond, walnut, or hazelnut
  • 3 TBS sugar
  • 1 medium apple shredded with cheese shredder
  • 1/2 medium lemon shell only
  • 4 to 6 tsp heavy cream
  • 3 tsp apricot jelly

For the icing

  • 5 TBS powder sugar
  • 1 to 2 TBS lemon juice or orange juice
  • 1/4 tsp water just a drizzle to liquify


  • Preheat oven to 200 Celsius
    Weigh/measure your flour, and add salt and sugar
    Flour on an old scale
  • weigh your butter and yeast.  Warm milk, then combine butter and yeast to warm milk.  Gradually pour into dry mix and add the egg. 
    Butter and yeast on scale
  • With the dough attachment, knead dough until soft and smooth.  Set on a wooden board and cover the dough with a warm, damp towel until dough has doubled in size.
    finished dough in a ball
  • Ready to roll out, be sure you keep the platform even.  Form a circle or a square if possible. 
    dough rolled out
  • Make your filling and mix together with a wooden spoon
    Nut filling mixed together
  • Now, spread your filling evenly on the rolled out dough.  Be sure you keep the filling about and inch from the border. 
  • Fold the sides in (this seals the filling in and keeps the filling from spilling out)
  • Now, begin to roll
  • Keep the seam on the bottom and with a sharp knife begin to cut your rolls
  • I usually keep them about 1-2″ thick.
  • Spread out on the paper lined baking tray
  • Bake for 25 minutes or until golden.  Take out and cool on wire rack
  • Make your icing until the mixture is a nice medium to thick glaze.  Drizzle on or paint on. 
    Nut rolls with icing
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