Old-fashioned Nut Pastry Rolls

Nut Pastry Rolls on plate

When I make a pie, I often have left-over scraps of pastry dough, so I was intrigued by a hundred-year-old recipe for Nut Pastry Rolls. These rolls are made by rolling out pastry dough (and it works fine to re-roll left-over pastry dough scraps), cutting it into rectangles, then spreading with jelly and sprinkling with chopped pecans, and rolling like a jelly roll and baking.

The Nut Pastry Rolls turned out well, looked attractive, and were tasty.

Here’s the original recipe:

Recipe for Nut Pastry Rolls
Source: Boston Cooking School Cook Book (1923)

“Paste” is an archaic term for pastry dough that was commonly used in recipe books a hundred years ago.

When I updated the recipe, I listed ingredient amounts for making approximately 10 rolls – though this is an extremely flexible recipe and the amounts can be adjusted based on the number made.

Here’s the recipe updated for modern cooks:

Nut Pastry Rolls

  • Servings: approximately 10 rolls
  • Difficulty: easy
  • Print

pie pastry for a 1-shell pie (or use scraps of pastry dough left-over after making a pie crust)

1/4 cup jelly (I used currant jelly.)

1/3 cup pecans, chopped

Preheat oven to 425° F. Roll pie pastry into a rectangle 1/8-inch thick. Cut into 3 X 5 inch rectangles. Spread jelly on the rectangles, then sprinkle with the chopped pecans. Roll each piece as for a jelly roll, then place seam side down on a baking sheet.  Bake for approximately 12-15 minutes (or until lightly browned).


14 thoughts on “Old-fashioned Nut Pastry Rolls

  1. My gram made these treats for us grandkids with leftover pie pastry dough in the 1950’s and 1960’s. It brings back such nice memories. Thanks for posting this.

  2. We always got leftover pie pastry rolled with cinnamon and sugar in bite size pieces and I still like to make a larger pastry than needed just for that. Never thought to add nuts much less jelly – sounds yummy.

  3. I continue to enjoy receiving these recipes, occasionally forwarding an interesting one to my son. I don’t respond much because every day is so busy. My goals far exceed my energy these days, but I do plan to dig into the two writing projects I’m working on. And they are now making it so difficult to respond even though I am a fellow blogger.

    1. It’s wonderful to get this note from you. I’ve enjoyed getting to know you over the years, and it’s good to get an update. I look forward to hearing more about the writing projects.

  4. That recipe has to be inspired by rugelach, which are Jewish cookies that are divine. You also start with the pastry dough, but usually the pastry dough is enriched with cream cheese or something, and you spread it with some type of jelly, then sprinkle it with finely chopped nuts and dried fruit, mixed with a little bit of cinnamon and sugar. Delish!

    1. I’ve had rugelach – and it’s wonderful, but until I saw your comment, I hadn’t made the connection between this recipe and rugelach. I now can see similarities. Thanks for the info.

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