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Italian Cream Cheese Nut Roll Cookies

Close-up of sliced italian nut roll cookies with a creamy white glaze and rich nut filling.
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Make tender, flavorful Italian nut roll cookies using a simple cream cheese dough. These rolled pastries are filled with a sweet walnut mixture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 2 cups finely ground walnuts or hazelnuts
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 large egg white, lightly beaten
  • 1 teaspoon lemon zest
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the dough: In a large bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and beat until light and fluffy. Mix in the egg yolk and vanilla extract.
  2. Gradually add the flour and salt to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  4. Prepare the nut filling: In a medium saucepan, combine the ground nuts, sugar, milk, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion of dough out into a rectangle, about 1/8 inch thick.
  7. Spread half of the cooled nut filling evenly over the dough rectangle, leaving a small border on the edges.
  8. Brush the edges lightly with the beaten egg white. Roll the dough tightly lengthwise into a log. Pinch the seam closed securely.
  9. Slice the log into 1/2-inch thick rounds. Place the cookies cut-side up on the prepared baking sheets. Repeat with the remaining dough and filling.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For a richer flavor, toast your ground walnuts lightly before mixing them into the filling.
  • If the dough is too sticky to handle after chilling, let it sit at room temperature for 5 minutes before rolling.
  • You can substitute hazelnuts for walnuts in the filling for a different taste profile.

Nutrition

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