Hungarian Nut Roll Cookies
A Tradition in Every Bite
Hungarian Nut Roll Cookies are a delicious nod to European tradition, featuring a soft, buttery dough wrapped around a rich, nutty filling. These cookies are as beautiful as they are tasty, with a golden, flaky exterior and a sweet, flavorful center. Perfect for holidays, family gatherings, or as a special treat, Hungarian Nut Rolls bring a touch of old-world charm to your dessert table.
Let’s dive into this classic recipe and create these delightful, nostalgic cookies!
Why You’ll Love These Cookies
- Rich and flaky: The buttery dough creates a tender, melt-in-your-mouth texture.
- Sweet and nutty: The filling is perfectly balanced with warm, earthy flavors.
- Beautiful presentation: Their rolled shape and dusting of powdered sugar make them a stunning addition to any dessert table.
- A taste of tradition: These cookies bring old-world charm to your modern kitchen.
What Ingredients You’ll Need
To make Hungarian Nut Roll Cookies, gather the following ingredients:
- All-purpose flour (for a soft, tender dough)
- Butter (the key to a rich, flaky texture)
- Sour cream (to keep the dough moist and tender)
- Egg yolks (for richness and structure)
- Salt (to balance the sweetness)
For the nut filling:
- Ground walnuts or pecans (the heart of the filling)
- Granulated sugar (to sweeten the filling)
- Milk (to bind the filling together)
- Vanilla extract (for warmth and depth of flavor)
- Ground cinnamon (optional, for a warm, spiced touch)
How to Make Hungarian Nut Roll Cookies
- Prepare the dough:
- Mix the butter and sour cream together until smooth. Add the egg yolks, then gradually mix in the flour and salt to form a soft, pliable dough. Wrap the dough in plastic wrap and refrigerate for at least an hour to make it easier to handle.
- Even though there isn’t any liquid in the dough, gluten will still form if overworked. Divide the dough with a knife or bench scraper rather than tearing it, and only gently press the pieces slightly to flatten. You will do the rolling later. Let it rest!
- Make the nut filling:
- In a bowl, combine the ground nuts, sugar, milk, vanilla extract, and cinnamon (if using). Stir until the mixture forms a thick, spreadable paste.
- Roll out the dough:
- Divide the chilled dough into portions and roll each one out into a thin rectangle on a floured surface. Spread the nut filling evenly over the dough, leaving a small border around the edges.
- Shape the rolls:
- Starting from one long edge, roll the dough tightly into a log. Slice the log into small, bite-sized pieces, and place them seam-side down on a baking sheet lined with parchment paper.
- Bake to perfection:
- Bake the cookies until they’re golden and flaky. Let them cool slightly before transferring them to a wire rack.
- Dust and serve:
- Once cooled, dust the cookies with powdered sugar for a sweet finishing touch.
Pro Tips for Perfect Hungarian Nut Roll Cookies
- Use Cold Butter:
- Start with cold butter when making the dough. It helps create a tender, flaky texture.
- Chill the Dough:
- Chilling the dough makes it easier to roll out and prevents it from becoming sticky.
- Grind the Nuts Finely:
- For a smooth, spreadable filling, use finely ground nuts. A food processor works well for this.
- Avoid Overfilling:
- Use just enough filling to cover the dough thinly; too much can cause the rolls to burst during baking.
- Roll Evenly:
- Roll the dough as evenly as possible to ensure uniform baking and a polished appearance.
- Customize the Filling:
- Experiment with different flavors, such as a chocolate hazelnut spread or a poppy seed filling, for a modern twist.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 5 days.
- In the refrigerator: Keep the cookies chilled in an airtight container for up to 2 weeks. Let them come to room temperature before serving.
- In the freezer: Freeze the cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving for the best texture and flavor.
FAQ: Hungarian Nut Roll Cookies
1. Can I use a different type of nut for the filling?
Yes! While walnuts are traditional, pecans, hazelnuts, or almonds work beautifully as well.
2. Can I make the dough ahead of time?
Absolutely. The dough can be made up to two days in advance and stored in the refrigerator. You can also freeze the dough for up to three months.
3. Can I add other flavors to the filling?
Yes! Raisins, orange zest, or a drizzle of honey can add a unique twist to the traditional nut filling.
4. How do I prevent the rolls from unrolling while baking?
Roll the dough tightly and place the cookies seam-side down on the baking sheet. Chilling the rolls before slicing can also help them hold their shape.
5. Can I glaze these cookies instead of using powdered sugar?
Definitely! A simple vanilla or caramel glaze drizzled over the cooled cookies adds an elegant touch.
A Tradition Worth Sharing
Hungarian Nut Roll Cookies are more than just a treat—they connect to a rich culinary heritage. Perfect for holidays, celebrations, or simply savoring with a cup of coffee, these cookies are sure to delight family and friends.
So roll up your sleeves, grab your ingredients, and enjoy baking (and eating!) these delightful cookies. They’re a tradition you’ll love to share for years to come!
Have you tried making Hungarian Nut Roll Cookies? Share your tips and favorite variations in the comments below! 🍪✨
These Hungarian Nut Roll Cookies are a delightful blend of rich, flaky dough and a sweet, nutty filling. Rolled to perfection and dusted with powdered sugar, they bring the charm of old-world baking to your table. Perfect for holidays or special occasions, these cookies are as beautiful as they are delicious—a true taste of tradition! 🍪✨
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 8 oz cream cheese - softened
- 1 cup unsalted butter - softened
- 1/2 cup granulated sugar
- 1/2 pound walnuts - finely ground
- 1 cup granulated sugar
- 1/2 cup whole milk - boiled
- 2 tablespoons unsalted butter - softened
- To make the Walnut Filling
Finely chop walnuts with a knife or pulse in the food processor.
Add chopped walnuts, sugar, melted butter, and ¼ cup hot milk to a medium bowl. Stir together. The mixture should be thick.
Allow the mixture to sit for 10 minutes, then add more milk if it is not a spreadable consistency. The amount of milk varies depending on how finely you chop your walnuts. The finer, the more milk. I used all of the milk for the cookies pictured. The filling can be made ahead and frozen. Thaw before assembling.
- Make the dough
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until completely incorporated and creamy (approximately 3-5 minutes).
Reduce the mixer to low and add the salt and flour in small amounts. Adding too much at one time will overwhelm the dough and make it take too long to mix. This will create gluten and tough, shrinking cookies! The dough will be soft but not sticky.
Divide the dough into 4 equal parts and flatten each to ¾” thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Assemble the cookies
Pre-heat the oven to 375°. Move the oven rack one setting higher than the center. Line two baking sheets with parchment paper.
- Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into it. The sugar will elevate the dough off the rolling surface enough to prevent it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut it into 16 smaller squares. Since my dough never rolled out into a perfect circle, I cut as many 1 1/2 “ squares as possible, saving the scraps for later.
- Place a dollop of filling in one corner of each square. I used ½ teaspoon.
- Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment-covered baking sheet, placing the Rolls no closer than 1” apart.
- Repeat with all remaining squares.
- Sprinkle the middle of the Rolls with just a touch of granulated sugar.
- Bake for 12-14 minutes, or until the bottom edges are golden and you can smell them. They should puff up slightly in the middle. With experience, you can tell when the dough is cooked. Let them cool slightly on the pan on a wire rack, and then gently move them to another wire rack to cool completely.
Presentation: Pressing the dough slightly while rolling and setting the cookie on top of the seam will prevent it from popping open during baking. You can make the cookies as large or as small as you like, but the larger ones are easier to work with.
Flavor Tips: Don’t skimp on the filling. The excess will run out the sides and caramelize on the parchment paper. These were the most delicious.
Technique: Rolling the dough out on top of sugar adds more flavor to the unsweetened dough and allows the bottoms to caramelize in the oven. This is a tried-and-true Grandmother baking tip!
Helpful Tools: You can use a butter knife to cut the squares, but I love the ease of a pie cutter. Use the fluted side for extra flair!
Variations—These nut roll cookies are also delightful with an apricot or traditional poppyseed filling. Pecans can also be substituted for the walnuts.
Storage: I found that layering them between sheets of wax paper and then wrapping the stack loosely in foil keeps them as crisp as possible. They can also be frozen for up to three months.
