Estimated reading time: 1 minutes

Strucla z Migdalowa (Polish Almond Roll)
Servings Prep Time
3loaves 25 minutes
Cook Time Passive Time
45minutes 1.5hours
Servings Prep Time
3loaves 25 minutes
Cook Time Passive Time
45minutes 1.5hours
  • 2packages active dry yeast
  • 1/2cup warm water
  • 4 1/2cups all purpose flour
  • 1 stick butter
  • 3/4cup sugar
  • 1/2tsp. salt
  • 2 eggsbeaten
  • 2 egg yolksbeaten
  • 1/2cup sour cream
  • 1tsp. vanilla extract
  • 2cans almond filling
  • 1/2cup almondsground
  • 1cup confectioners’ sugar
  • 2tbsp. milkany kind
  • 1/2cup almondschopped or sliced
  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

Share this: