Nut Rolls

Source:  Swiss Cookbook, 1980’s

Snail shaped Rolls or Nut Rolls

Nuts Rolls are such a great little make. I found these in a Swiss cookbook, hence the name which loosely means snail. No imagination needed to see why they named it after a “Schneckli” (snail). The story on these delicious nut rolls was inspired from my son’s bravery. He was trying to tackle this sweet, yeasty, nut-filled dough. Once they were baked, I thought they were a complete masterpiece. The shape was for sure that of a snail, but the flavor was so fine and understated. The European flair definitely stands out in this old-time recipe. 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.

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
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, fresh squeezed, drizzled until powder sugar becomes a thick liquid
  • 1/4 tsp water just a drizzle to liquify


  • Preheat oven to 200 Celsius
    Weigh/measure your flour, and add salt and sugar
  • weigh your butter and yeast.  Warm milk, then combine butter and yeast to warm milk.  Gradually pour into dry mix and add the egg. 
  • 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.
  • Ready to roll out, be sure you keep the platform even.  Form a circle or a square if possible. 
  • Make your filling and mix together with a wooden spoon
  • 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. 
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