Name: Hungarian Nut Rolls
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Hungarian
Ingredients: 1 cup ground walnuts; 1 cup ground pecans; 3/4 cup granulated sugar (for filling); 2 eggs (for filling); 1 medium apple, grated; 1 teaspoon ground cinnamon; 3 tablespoons butter, melted (for filling); 2 1/4 teaspoons dry yeast (1 packet); 1/2 cup warm milk (105–115°F); 4 cups all-purpose flour, sifted; 1/2 cup granulated sugar (for dough); 1/2 teaspoon salt; 1/2 cup sour cream; 2 eggs, beaten (for dough); 1/2 cup butter, melted or very soft (for dough); 1 cup confectioners’ sugar (for icing); 2–3 tablespoons milk (for icing)

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Why You’ll Love This Recipe

A festive, old-world pastry perfect for holidays or family traditions
Rich, sweet nut filling enhanced with cinnamon and apple
Versatile recipe that allows for variation in nuts and presentation
Impressive and beautiful presentation with minimal decoration
Ideal for making ahead and storing or freezing
Satisfies both crunchy and soft pastry lovers
Delicious with coffee or tea
A crowd-pleaser for gatherings
Great way to use pantry staples
Homey and comforting with deep flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Nut Filling

Walnuts, ground
Pecans, ground
Granulated sugar
Eggs
Apple, grated
Ground cinnamon
Butter, melted

Dough

Dry yeast (or yeast cakes)
Warm milk (105–115°F)
All-purpose flour, sifted
Granulated sugar
Salt
Sour cream
Eggs, beaten
Butter, melted or very soft

Icing

Confectioners’ sugar
Milk

Directions

In a large bowl, combine the ground walnuts and pecans with granulated sugar, eggs, grated apple, and ground cinnamon. Stir in the melted butter.
Transfer the mixture to a saucepan and heat over medium heat for 8–10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
Dissolve the yeast in warm milk (105–115°F) and let it stand for 10–20 minutes until foamy.
In a large mixing bowl, combine sifted flour, granulated sugar, salt, sour cream, beaten eggs, and melted butter. Add the foamy yeast mixture. Mix until a soft dough forms.
Divide the dough into 4 to 6 equal portions.
On a floured surface, roll out each dough portion to ¼-inch thickness.
Spread the cooled nut filling generously over each dough sheet.
Roll each piece jellyroll-style, sealing edges and tucking ends underneath.
Place rolls seam-side down on a parchment-lined baking sheet.
Cover loosely with plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size.
Preheat oven to 350°F.
Bake for 30–40 minutes, or until golden brown.
While baking, prepare icing by mixing confectioners’ sugar and milk until it reaches a drizzling consistency.
Remove rolls from oven and cool slightly. Drizzle with icing.
Let the icing set before slicing and serving.

Servings and timing

Servings: 12
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Variations

Nut substitutions: Use all walnuts, all pecans, or mix in hazelnuts or almonds.
Fruit twist: Add chopped dried apricots or raisins to the nut filling.
Spiced version: Enhance with nutmeg, clove, or cardamom.
Chocolate: Add mini chocolate chips or cocoa powder to the filling.
Glaze-free: Skip the icing for a more rustic look or dust with powdered sugar.
Mini rolls: Make smaller, individual nut rolls by cutting the dough into smaller sections.
Savory version: Use a savory filling like cheese or herbs for a completely different take.

Storage/Reheating

Store cooled nut rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze tightly wrapped for up to 2 months. Thaw frozen rolls overnight in the fridge.

To reheat, warm slices in a 300°F oven for 10–15 minutes or microwave individual slices for 20–30 seconds until warm.

FAQs

How do I know when the dough has risen enough?

The dough should double in size and feel soft and puffy. A light press with your finger should leave an indent that doesn’t spring back quickly.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before rolling out.

Do I have to use both walnuts and pecans?

No, you can use either one or even substitute with other nuts like almonds or hazelnuts.

Can I freeze Hungarian Nut Rolls?

Yes, these rolls freeze very well. Wrap tightly in plastic wrap and foil before freezing for up to 2 months.

Can I omit the icing?

Absolutely. The rolls are delicious on their own or simply dusted with powdered sugar.

What’s the purpose of the grated apple in the filling?

The apple adds moisture, a hint of tartness, and helps bind the filling together without overwhelming the nut flavor.

Can I use instant yeast instead of active dry yeast?

Yes, just skip the proofing step and mix it directly into the dry ingredients.

How do I prevent the filling from leaking out?

Be sure to leave a small border when spreading the filling and seal the edges tightly. Rolling the dough tightly also helps.

What’s the best way to grind the nuts?

Use a food processor for the most consistent texture. Avoid grinding too finely to keep some texture in the filling.

Are these nut rolls similar to rugelach?

Not quite. Rugelach are smaller, crescent-shaped pastries with a flakier dough, while Hungarian Nut Rolls are rolled and sliced from a larger loaf with a more bread-like texture.

Conclusion

Hungarian Nut Rolls are a beautiful and time-honored dessert that bring together the richness of nuts, the subtle sweetness of fruit, and the comforting warmth of homemade pastry. Whether served during holidays or simply enjoyed with a cup of coffee, these rolls are sure to become a cherished tradition in your kitchen.

Hungarian Nut Rolls

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Hungarian Nut Rolls are a traditional holiday pastry filled with a rich blend of ground nuts, cinnamon, and grated apple, wrapped in a soft, yeasted dough and finished with a sweet drizzle of icing. Perfect for festive occasions or cozy treats.

Author: Amy
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Hungarian
Diet: Vegetarian

Instructions

In a large bowl, combine the ground walnuts, pecans, 3/4 cup sugar, eggs, grated apple, and cinnamon. Stir in melted butter.
Transfer filling to a saucepan and cook over medium heat for 8–10 minutes, stirring occasionally, until slightly thickened. Let cool.
Dissolve yeast in warm milk and let sit 10–20 minutes until foamy.
In a large mixing bowl, combine sifted flour, 1/2 cup sugar, salt, sour cream, beaten eggs, and melted butter. Add foamy yeast mixture and mix until a soft dough forms.
Divide dough into 4 to 6 equal portions.
On a floured surface, roll out each dough portion to 1/4-inch thickness.
Spread cooled filling evenly over each dough sheet.
Roll each piece jellyroll-style, sealing edges and tucking ends underneath.
Place rolls seam-side down on parchment-lined baking sheet.
Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 350°F (175°C).
Bake rolls for 30–40 minutes, or until golden brown.
Prepare icing by mixing confectioners’ sugar with milk until drizzling consistency is reached.
Remove rolls from oven and cool slightly. Drizzle with icing.
Allow icing to set before slicing and serving.