Turkish Walnut Sausage Rolls
Cevizli Sucuk
These sweet walnut rolls taste like a perfect blend of cinnamon, honey, and toasted nuts wrapped in tender dough. They look like small golden pastries with visible walnut pieces and a glossy finish. This traditional Turkish treat is perfect for tea time or as a delightful dessert that impresses guests with minimal effort.
Ingredients
Instructions
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Make the dough
Mix flour and salt in a large bowl. Create a well in center and add warm water and olive oil. Knead on low speed for 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft but not sticky. Do not add too much flour or the rolls will be tough.
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Rest the dough
Cover dough with a damp cloth and let rest at room temperature for 30 minutes. The dough should relax and become easier to roll. Do not skip this step or the dough will spring back when rolling.
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Prepare walnut filling
Roughly chop walnuts into small pieces, leaving some larger chunks for texture. Mix with sugar, cinnamon, and 2 tbsp honey in a bowl for 2-3 minutes until well combined. The mixture should be slightly sticky but not wet. Do not over-mix or the walnuts will become paste-like.
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Roll and fill
Roll dough on a floured surface into a 40x30cm rectangle, about 3mm thick. Melt butter and brush over entire surface. Spread walnut mixture evenly, leaving 2cm border on all sides. The filling should be in a thin, even layer. Do not overfill or the rolls will burst during cooking.
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Shape the rolls
Starting from the long side, tightly roll the dough into a log. Seal the seam by pinching gently. Cut into 12 equal pieces using a sharp knife with gentle sawing motion for 1-2 minutes. Each piece should be about 3cm thick. Do not press down hard or you'll squeeze out the filling.
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Prepare for baking
Place rolls cut-side up on a parchment-lined baking sheet, spacing them 5cm apart. Beat egg and brush tops and sides of each roll. Let rest for 10 minutes until slightly puffed. Do not brush with too much egg or it will pool and burn.
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Bake the rolls
Preheat oven to 180°C. Bake for 25-30 minutes until golden brown and firm to touch. The tops should be deep golden and the bottoms should sound hollow when tapped. Do not open oven door for the first 20 minutes or they may collapse.
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Glaze and cool
While rolls are hot, brush tops with remaining honey thinned with 1 tbsp warm water. Let cool on wire rack for 15-20 minutes until the glaze sets and becomes slightly tacky. Do not glaze when completely cool or it won't adhere properly.
Tips
Cooking Tips
For extra flavor, toast the walnuts in a dry pan over medium heat for 3-4 minutes before chopping - this intensifies their nutty taste and adds a deeper aroma to the filling.
Alternatives
Replace walnuts with pistachios or almonds for different flavors, though you may need to add an extra tablespoon of honey as these nuts are less oily than walnuts.
Serving & Storage
Serve at room temperature with Turkish tea or coffee, traditionally on small plates. Store covered at room temperature for up to 3 days, or freeze for up to 1 month and thaw at room temperature.
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