Talk:Nut roll

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Untitled[edit]

Added photo I took of a Nut roll I recieved to show an American example. It was made from a convent in PA, and is a simple example of the dessert. On a side note, it was really delicious.

Zidel333 21:31, 2 October 2006 (UTC)

Butte, Montana[edit]

In Butte povitica is a regional specialty, they make it at Safeway and Albertsons bakeries because of the popularity. I know of no other Safeway or Albertsons stores in America that do that. Even in nearby Bozeman and Missoula they don't.

So Butte should stay on the list with Iron Range. —Preceding unsigned comment added by Seattlehawk94 (talkcontribs) 04:38, 28 June 2008 (UTC)

Makowiec[edit]

I think this should be integrated.Plushy (talk) 17:11, 23 August 2008 (UTC)

Let's not make the confusion bigger, makowiec is a Polish pastry with separate traditions and should stay in its own article. At least they know what they are talking about.

Warrington (talk) 14:01, 17 January 2009 (UTC)

I added {{Distinguish}} to the top of both articles. The problem is that this article already mentions poppy seed roll (more than once) as a variation of nut roll (but for example it does not mention tarrago rools, also popuar in Slovenia, at all). The article would need to be seriously reorganised...--Smihael (talk) 00:35, 26 March 2013 (UTC)

A Real Mess[edit]

This article tried to include 5 different pastries, all of them with fillings. Everything which was rolled (or not) and which had some filling with nuts.

  • Strudel, a rolled up pastry with very-very thin layers of yeast dough, filled with apple, quark cheese, sour cherry (Weichselstrudel), sweet cherry and poppy seed strudel (Mohnstrudel) or raisins. There are also savoury strudels incorporating spinach, cabbage and sauerkraut. This is an entirely different thing, with a different kind of dough and style. This pastry resembles the baklava and burek


  • Nut roll, (and poppy seed roll), made with a much thicker yeast dough, a pastry which is also rolled up, with traditionally nut and poppyseed filling.


  • Swiss roll, a sponge cake pastry roll filled with jam or buttercream.


  • Buchteln, a yeast dough bun filled with wery smal amounts of jam or ground nut and not rolled. This is also an entirely different thing, with a different kind of dough and style.


  • Gugelhupf, which are round, ring shaped cakes with a hole in the middle, filled or not with sweet fillings, baked in special cake tins, which are usually round, with a tube in the middle of it. This is a a traditional Austro-Hungarian cake called Gugelhupf in German. These pastries are not nut rolls and the cake potica is a regional Slovenian variant of Gugelhupf. This cake also resembles the Dutch Poffert, a Groningen speciality


The Slovenian Potica was called ‘Traditional Nut Roll’ in the reference given in the article, written by some third generation U:S: Slovenians who mixed things up. Here is that reference.Slovenian Potica (Traditional Nut Roll), deskribing a cake which is not a nut roll, but a Gugelhupf.

About the other reference in the article, Strudla is Strudel, not a roll, but a Strudel, a completely different cake, se a Strudlapicture here, http://www.flickr.com/photos/keigoo/2167813943/ and see the reference given in the article, Štrudla in Serbian; http://www.eudict.com/?lang=croeng&word=strudla, a dictionary stating that Serbian strudla is Strudel in English (which is a loanword from German for this pastry in English.).


Warrington (talk) 11:51, 17 January 2009 (UTC)

There are several other pastries (or families of pastry) that also get swept up in this confusion (although thankfully they've not wandered into the confusion here, only in various cookbooks.) "Poppy seed roll" exists in several countries, cultures, languages, and names, made with several different fillings (some in addition to the ground poppy seeds, including walnuts or other tree nuts, some including fruits, some including honey) and several different kinds of bread or cake that are the rolled-up base. For good or ill, there is not a commonly used taxonomy of pastry. Combining poppy seed roll and nut roll (which is in itself also a very broad family of pastries) would seem to create more confusion, not reduce it. "Rolled pastry" as a disambiguation term, with pointers to the twenty or thirty different pastries might be useful, but you'd need lists by country, culture, language, ingredients ... handy for someone like me who came looking for pointers to particular differences in the pastries trying to match someone's memory of a childhood treat, but not to the general public. Merging would not be useful for either group. Maybe topnotes that points to the other members of the "rolled pastry" group. htom (talk) 05:40, 30 November 2013 (UTC)

It occurs to me that your concern about combining poppy and nut rolls might be caused by the merge tag over there. That is not the intent - the intent is to merge the content about nut rolls. "Nut roll" goes to this article, "Walnut roll" goes to another. That's just confusing. Anyway, I amended the merge tag format. --Joy [shallot] (talk) 14:16, 30 November 2013 (UTC)
 ?? Walnut roll is currently a redirect to Poppy seed roll; do you want to redirect Walnut roll to Nut roll? (!!! I'm not sure that the redirect has been done correctly, the address displayed in this browser does not change, although the tab title does. Perhaps an old browser fault.) I can understand why that redirect (walnut --> poppy) might have been made, frequently walnut is presented in cookbooks (at least the English language cookbooks I have) as a variation of poppy seed roll, without reference to the many other varieties of nut roll, even in cookbooks that also have other nut rolls. There's no reason to remove references to walnut roll from the poppy seed roll article. I agree that Nut roll is a mess (and wonder if it didn't happen from excessive merging.) Perhaps Nut roll should be a category, not an article? Or a much longer, more detailed article. htom (talk) 16:17, 30 November 2013 (UTC)
That's how redirects work - the URL does stay the same. In any case, I've taken the easier way out and replaced the redirect with a disambiguation page. I've kept the merge tags but adjusted them to use the "move portions" phrasing - it should really be moved if they're talking about the same thing. If instead the nut roll article is not talking about a coherent topic, a {{split}} tag should be applied instead. --Joy [shallot] (talk) 20:19, 30 November 2013 (UTC)

Merge tag[edit]

User:Piotrus, I don't appreciate this kind of nonsense. The duplication is egregious - both the nut roll and the walnut roll article discuss a roll with walnuts. --Joy [shallot] (talk) 12:22, 17 November 2013 (UTC)

Granted, we could also split the two - by having the nut rolls in one article, and the poppy seed rolls in another. Either way is better than the current state. --Joy [shallot] (talk) 12:25, 17 November 2013 (UTC)

I don't see any nonsense outside of the proposal for merger. Those are different pastries, particularly due to their appearance in different national cuisines. If you want to gain consensus for merge, please advertise this discussion better (on all related WikiProjects, and through RfC). --Piotr Konieczny aka Prokonsul Piotrus| reply here 02:27, 18 November 2013 (UTC)
Sorry, can you please explain how is the walnut roll described over there different from the nut roll described over here? Particularly with regard to English-language usage. I re-read the relevant part of the articles and I honestly can't find the difference. --Joy [shallot] (talk) 10:10, 18 November 2013 (UTC)

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Possible source[edit]

This source covers some of this recent history and ethnic variations in the U.S. WhatamIdoing (talk) 17:50, 26 December 2016 (UTC)