Walnut filling for Rogaliki

• Several recipes mentionned using a walnut filling rather than poppy seed or jam for Polish pastries.
• It was hard to find a definative recipe so I had to think up the amounts myself.
• The ingredients were: walnuts, milk, sugar and butter; I experimented to find the right propotions.
• The amounts given are not set in stone, you need the milk to heat the nuts in but the butter and sugar can be adjusted to taste.
• This mixture can be used for rogaliki   – 
• Or for other pastries similar to poppy seed roll.
• The mixture is usually used with pastry that is not sweet so can be quite sweet – depends on you liking.

INGREDIENTS

• 150g walnuts – chopped fine or even part ground
• 250 ml of milk
• 3 -4 tablespoonfuls of granulated sugar
• 1 – 2 tablespoonfuls of butter

METHOD

• Place all the ingredients into a small saucepan.
• Heat gentley whilst stirring all the time.
• Heat until all the milk is absorbed.
• Check the sweetness – add more sugar if needed.
• Leave to cool completly before using.
• *
• This mixture can be frozen for later use.