Wednesday, January 6, 2016
'Not the most appetizing picture, I'm thinking, but since I didn't think to take one after the nut roll was baked, this is the only shot I have of it. Mom loves nut rolls but hadn't had one in a few years since going gluten-free in 2011 for various health issues, so I decided I'd bake her a gluten-free one and "Priority Mail" it to her for her birthday this week. It reached her about twenty-two hours after I'd taken it out of the oven, which was the best I could have hoped for, and she loved it, but may I just say what a messy process this was! I used this recipe but with a different gluten-free flour mixture, and while it did taste quite good, it seemed like surely, this was twice the amount of filling needed?! I was smart enough, at least, to have decided from the start the other day to divide the dough and filling into three nut rolls, considering the first my trial one and whichever was the best of the other two the one I'd send Mom. 'So glad I did it that way--three cheers for thinking ahead, yes--because the filling I added to the first roll seeped through the dough and stuck to the baking pan I used. The nut roll I ended up mailing with Mom's other birthday gifts was not messy-looking, but even though I'd spread a little less filling into that one and tried to wrap it more tightly than the first, and even though I'd rolled the dough between sheets of parchment paper too, the dough remained so sticky (as gluten-free dough always seems to be), it just didn't roll up into the beautiful log I'd envisioned. (And by the time I baked the third roll, I hardly cared, since Mike doesn't eat many sweets and still had Christmas morning cinnamon rolls here anyway and I'm not a fanatic about these the way Mom is.) Mom loved it, regardless, and was tickled with the tea pot address labels and stickers I'd included with it, as well, so all's well that ends well, and happy birthday, Mom. :) Of course, a few days after I'd made and mailed it, I found a magazine article that suggested using ready-made gluten-free pie crust and the same walnut filling to make gluten-free rugelach, which tastes--to me, at least--just like this nut roll did anyway, and yesssss, that will likely be the way I do this next time. Given the large amount of dough that this recipe makes and the cost of the gluten-free flour mixture, and since it's a just-at-Christmas treat for (really) just one person anyway, going the easier route may be the way to do it next time.