Ricotta Rolls

Ricotta Rolls


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You can serve some and freeze some so that when company drops by, you have a delicious dessert to serve. They thaw out in about 20 minutes. Wrap individually to freeze.

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Time needed

45 min preparation + 30 min cooking

Serving Size / Yield

7 servings


  • 1 lb. Margarine (I use only Land O Lakes)
  • 4 C. flour
  • 1 generous cup Ricotta
  • 2 egg yolks (save whites)
  • 4 C. finely chopped walnuts
  • 2 C. sugar
  • 1/2 C. ricotta (or a little more)
  • 2 tsp. cinnamon

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Mix the dough ingredients together - knead until smooth. 
Make seven balls  out of the dough .
Place the seven dough balls in bowl. Cover and refrigerate 8 hours or overnight.

Remove dough from refrigerator while you make the filling.   Roll one ball of dough out on lightly floured surface to about 14 inches long and 7 inches wide. Spread 1/7 of filling on the dough leaving about 3 inches on each side of the dough.  Fold one side of the dough over filling. Fold other side over filling.  Then fold both ends over onto previously folded sides.  Place seam side down on lightly greased cookie sheet.  You can fit two completed rolls on one cookie sheet, sometimes three on one cookie sheet depending on the size of the cookie sheet you are using.

Brush top of roll with saved egg white.  Bake in preheated 375 degree oven for 30 minutes. Using two spatulas, remove from cookie sheet onto cooling rack and repeat until all dough and filling are used.  When cool, cut diagonally approximately 3 inches wide and enjoy! 

Submitted by: Patty Chapin

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