Pecan Roll with Walnut Cream Filling

Name: Pecan Roll with Walnut Cream Filling
Yield: 9
Ingredients: Butter (for greasing); For the dough; 2 large eggs; 1/4 cup of all-purpose flour (45 g); 1/2 cup of wheat flour (60 g); 1 cup of pecans, ground (125 g); For the filling; 1/2 cup of heavy cream fresh (120 ml); 1 tablespoon of all-purpose flour; 1 cup of cooked and chopped walnuts (200 g)

1
Butter (for greasing)
2
For the dough
3
2 large eggs
4
1/4 cup of all-purpose flour (45 g)
5
1/2 cup of wheat flour (60 g)
6
1 cup of pecans, ground (125 g)
7
For the filling
8
1/2 cup of heavy cream fresh (120 ml)
9
1 tablespoon of all-purpose flour
10
1 cup of cooked and chopped walnuts (200 g)

Ingredients

1
Butter (for greasing)
2
For the dough
3
2 large eggs
4
1/4 cup of all-purpose flour (45 g)
5
1/2 cup of wheat flour (60 g)
6
1 cup of pecans, ground (125 g)
7
For the filling
8
1/2 cup of heavy cream fresh (120 ml)
9
1 tablespoon of all-purpose flour
10
1 cup of cooked and chopped walnuts (200 g)

Directions

1
Grease a 9x13 inch baking dish with butter, leaving a 5 cm border around the edges. Reserve
2
Prepare the dough: in a mixer, beat the eggs with all-purpose flour until you get a dense mixture
3
Sift the wheat flour on top and mix with a spatula
4
Transfer to the prepared baking dish and microwave at medium power for 3 minutes
5
Let it sit for another 10 minutes before serving
6
Cover with plastic wrap
7
Prepare the filling: in a mixer, beat the heavy cream with all-purpose flour until you get firm peaks
8
Add the chopped walnuts and mix delicately
9
Unroll the dough, remove the plastic wrap, and spread the walnut cream filling over it
10
Roll up the dough to its original shape, place on a decorative plate, cover with plastic wrap, and refrigerate for about 6 hours before serving
11
220 calories per slice