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Italian Nut Roll Cookies with Cream Cheese Dough

Close-up of a slice of Italian nut roll cookies showing the swirled filling and white glaze.
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A comforting recipe for Italian-style nut roll cookies using a rich, tender cream cheese pastry dough.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely ground walnuts or pecans
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup honey
  • 1 large egg white, lightly beaten (for brushing)
  • 2 tablespoons milk (for brushing)

Instructions

  1. Prepare the Dough: In a large bowl, beat the softened butter and cream cheese together until smooth. Add the salt and 1/2 cup sugar, mixing until combined. Beat in the egg yolk and vanilla extract. Gradually add the flour until a soft dough forms. Do not overmix.
  2. Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  3. Make the Nut Filling: In a medium bowl, combine the ground nuts, 1/2 cup sugar, and honey. Mix well until the mixture holds together when pressed.
  4. Assemble the Cookies: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough into a rectangle, about 1/8-inch thick.
  5. Spread half of the nut filling evenly over the dough rectangle, leaving a 1/2-inch border on the long edges.
  6. Roll the dough tightly along the long edge to form a log. Pinch the seam closed firmly. Repeat with the second piece of dough and filling.
  7. Slice each log into 1/2-inch thick slices. Place the slices cut-side up on the prepared baking sheets.
  8. Brush the tops lightly with the mixture of the egg white and milk.
  9. Bake: Bake for 15 to 18 minutes, or until the edges are lightly golden brown. The cookies should remain relatively pale.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute almonds or hazelnuts for the walnuts in the filling for a different flavor profile.
  • For a traditional Italian look, you can lightly dust the cooled cookies with powdered sugar.
  • This cream cheese pastry dough makes for very soft Italian nut cookies.

Nutrition

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