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Apparently, almonds are plentiful in Eastern Europe and variations of this recipe can be found all over. This recipe is delicious and easy to make. It was perfect for a holiday dessert, as well as post-holiday breakfast.

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Strucla z Migdalowa (Polish Almond Roll)
Cuisine Polish
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 1.5 hours
Servings
3 loaves
Ingredients
Dough
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 4 1/2 cups all purpose flour
  • 1 stick butter
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 2 eggs beaten
  • 2 egg yolks beaten
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
Filling
  • 2 cans almond filling
  • 1/2 cup almonds ground
Icing
  • 1 cup confectioners' sugar
  • 2 tbsp. milk any kind
  • 1/2 cup almonds chopped or sliced
Cuisine Polish
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 1.5 hours
Servings
3 loaves
Ingredients
Dough
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 4 1/2 cups all purpose flour
  • 1 stick butter
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 2 eggs beaten
  • 2 egg yolks beaten
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
Filling
  • 2 cans almond filling
  • 1/2 cup almonds ground
Icing
  • 1 cup confectioners' sugar
  • 2 tbsp. milk any kind
  • 1/2 cup almonds chopped or sliced
Instructions
  1. Soften yeast in warm water in a small bowl, stir well and set aside.
  2. Meanwhile, mix flour, butter, sugar, and salt in food processor or mixer until mixture has a fine crumb.
  3. In a seperate bowl, combine eggs and egg yolks and stir into yeast mixture.
  4. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.
  5. Knead dough until smooth and no longer sticky, about 5 minutes. Divide dough in three and cover with plastic wrap.
  6. Working with one-half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.
  7. Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for another half of dough on a separate sheet.
  8. Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.
  9. Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.
  10. For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with almonds.
Recipe Notes