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Recipe Chocolate Strawberry Pecan Nut Rolls


Disabled and Retired Veteran
18 Dec 2017
Local time
12:20 PM
Chocolate Strawberry Pecan Nut Rolls:



1) Unbleached flour - 3 cups
2) Active dry yeast - 3/4 Oz.
3) Half n half, divided - 1/4 cup for dough, 1/8 cup for icing
4) Brown sugar, divided - 1/4 cup for dough, 2 tblspns for filling
5) Eggs, divided - 2 for the dough and 1 for the filling
6) Butter - 1/4 cup
7) Sour cream - 3 tblspns.
8) Strawberries - 1 cup
9) Pecans - 1/4 to 1/2 cup
10) Cocoa powder, divided - 1/4 cup for filling, 2 tblspns for icing
11) Powdered Sugar - 1/8 cup


NOTE: There are three parts to this recipe: dough, filling and icing.

1) Ensure that the butter is soft before starting.
2) Crush the pecans into pieces.
3) Dice up the strawberries.
4) Sift together in a separate bowl, 1/4 cup cocoa and 2 tblspns brown sugar for the filling.
5) Mix in the strawberries and pecans in the filling mix.
6) Set aside.
7) Warm 1/4 cup half n half to about 75F.
8) In a mixing bowl mix half n half with yeast, 1/4 cup brown sugar and 1/4 cup flour.
9) Cover the dough starter until yeast makes the mixture frothy.
10) Mix in remaining flour to the dough starter.
11) Mix in the sour cream and 2 eggs, and knead the dough.
12) Shape the dough into an elongate form.
13) Set aside the dough and let it first rise for about 1 hour.
14) Add butter, 1 egg and a little half n half to the filling mix.
15) Mix the filling to a pasty consistency.
16) Flour the outside of the dough shape and a rolling matte.
17) Roll out the dough into an elongate but wide layer.
18) Cover the dough evenly with the filling.
19) From one side, roll the dough to create a spiraled over log.
20) Preheat the oven to 350F.
21) Place the dough on parchment paper in the oven.
22) Bake for 30 to 40 minutes.
23) Mix powdered sugar and 2 tblspns cocoa with 1/8 cup half n half for the icing.
24) Remove the nut roll when baked.
25) Lace the icing over the nut roll's top surface in a pattern.
26) Allow the nut roll to cool.
27) Cut slices from the nut roll and transfer to serving plates.
28) Serve.
The chocolate strawberry pecan nut rolls did not turn out as I planned. My shaky hands and inexperience created something that while tasting good, looks disastrous.

So let me do myself the honors here. :roflmao::roflmao:

It has been said, we learn by our mistakes. And I debated whether to even post this entry, but thought that it might be best to allow others to know that its ok to try and flop. Next time will be better.
I don't know about that. I like the look of the icing on the top...it looks like a pattern, like the stripes of a zebra.

The point is that I am not satisfied with the end appearance of the thing. It looks like some sort of crazy burrito. And the icing was slopped on with shaking old hands.

It was however, good tasting and I have already eaten one half of the thing. No, that's not wise for a borderline type 2 diabetic, but ... OK, there's that. I enjoyed the treat and the thought that after I eat the other half, the crazy burrito looking dessert will be history.
I believe I made two errors with this recipe ...

1) I had enough dough that I should've divided it to make 2 nut rolls of the same length, but rolled out thinner.

2) I had enough filling to make 2 nut rolls too, but I should've thinned it out. It was very thick as I used it, and it blobbed out when I rolled the nut roll up.

My third error was just plain dumb luck in that my hands got shaky when I applied the icing and it wound up looking like zebra splats. I can't help the shaky hands. That's one geriatric nastiness of several that owe to getting old.
I haven't really gone through the recipe but I suggest that if it has 3 parts as you say, that you separate the ingredients and methods. It just makes it more approachable. The dough appears it didn't rise, but don't know what to expect. it's a confusing recipe as it is. Just a suggestion. I'm sure it was tasty with all those great ingredients.
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