If you love rich, nutty Hungarian desserts, this Diós Beigli is a recipe you need to try. 🇭🇺❤️
Beigli is a traditional Hungarian sweet bread made with a tender, buttery pastry wrapped around a generous walnut filling. Once baked, it develops a beautiful golden crust and a distinctive spiral pattern when sliced.
It’s especially popular around Christmas and the holidays, but this delicious walnut roll is wonderful any time of year.
🛒 Ingredients
For the Dough
4 cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
2 large egg yolks
½ cup whole milk, lukewarm
2¼ teaspoons active dry yeast
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the Walnut Filling
2½ cups finely ground walnuts
¾ cup granulated sugar
½ cup milk
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon lemon zest
¼ cup raisins, optional
2 tablespoons apricot jam, optional
For the Egg Wash
1 egg yolk
1 tablespoon milk
👩🍳 How to Make Hungarian Walnut Roll
1. Activate the yeast
Combine the lukewarm milk with a teaspoon of the sugar and the yeast.
Let it stand for 5–10 minutes, until slightly foamy.
2. Make the dough
In a large bowl, combine the flour, remaining sugar and salt.
Add the softened butter, egg yolks, vanilla and lemon zest.
Pour in the yeast mixture and knead until you have a smooth, soft dough.
If the dough feels too sticky, add a little flour. Avoid adding too much because the finished pastry should remain tender.
3. Let the dough rest
Shape the dough into a ball and place it in a lightly greased bowl.
Cover and let it rest in a warm place for approximately 1–1½ hours, or until noticeably puffed.
🌰 Prepare the Walnut Filling
4. Cook the walnut mixture
Place the ground walnuts, sugar, milk, honey, cinnamon, vanilla and lemon zest in a saucepan.
Cook over medium-low heat for approximately 5–7 minutes, stirring constantly.
The mixture should become thick and spreadable.
Remove from the heat and allow it to cool completely.
If using raisins or apricot jam, stir them into the cooled filling.
🥐 Assemble the Beigli
5. Roll out the dough
Divide the dough into 2 equal portions.
Roll each portion into a rectangle approximately ¼ inch thick.
Spread half of the walnut filling evenly over each rectangle, leaving a small border around the edges.
6. Roll it up
Fold the short edges slightly inward.
Then carefully roll the dough into a tight log, starting from one long side.
Pinch the seam closed and place each roll seam-side down on a parchment-lined baking sheet.
7. Egg wash
Whisk together the egg yolk and milk.
Brush the rolls with the egg wash.
For the classic beigli appearance, let the egg wash dry for several minutes, then lightly prick the rolls several times with a fork or skewer.
This helps steam escape during baking and can help create the characteristic surface pattern.
🔥 Bake
Preheat your oven to 350°F (175°C).
Bake the walnut rolls for approximately 30–35 minutes, or until beautifully golden brown.
Remove from the oven and let them cool completely before slicing.
The filling becomes firmer as the rolls cool, making it much easier to get those beautiful spiral slices.
🍽️ How to Serve
Slice the beigli into approximately ½-inch slices.
Serve with:
☕ Coffee
🍵 Tea
🍎 Warm apple compote
🍨 Vanilla ice cream
❄️ A light dusting of powdered sugar
It’s particularly delicious during Christmas and other family celebrations.
💡 Tips for Perfect Hungarian Walnut Roll
Don’t make the filling too wet
The walnut filling should be thick enough to spread easily. A very wet filling can cause the pastry to become soggy.
Cool the filling first
Always let the walnut mixture cool before spreading it over the dough.
Don’t overfill
A generous layer is delicious, but too much filling can cause the roll to split.
Roll firmly
Roll the dough firmly but don’t stretch it excessively.
Let it cool before slicing
This is important. Cutting the beigli while it’s still hot can make the filling fall apart.
📦 Storage
Keep the cooled walnut roll in an airtight container at room temperature for 2–3 days.
For longer storage, wrap it tightly and refrigerate for up to 1 week.
You can also freeze the baked rolls for up to 2–3 months. Thaw overnight in the refrigerator before serving.
📌 Recipe Card
Hungarian Walnut Roll (Diós Beigli)
Ingredients: 4 cups flour • ½ cup butter • ¼ cup sugar • 2 egg yolks • ½ cup milk • 2¼ tsp yeast • salt • vanilla • lemon zest • 2½ cups ground walnuts • ¾ cup sugar • ½ cup milk • 2 tbsp honey • cinnamon • raisins • apricot jam • egg yolk + milk for brushing
Instructions:
Activate yeast in lukewarm milk with a little sugar.
Mix flour, butter, sugar, egg yolks, vanilla, lemon zest, salt and yeast mixture.
Knead into a soft dough and let rise for 1–1½ hours.
Cook walnuts, sugar, milk, honey, cinnamon and lemon zest until thick.
Cool the walnut filling.
Divide dough into two pieces and roll into rectangles.
Spread walnut filling over the dough.
Roll each rectangle into a tight log.
Brush with egg wash and prick lightly with a fork.
