Learn how to make traditional Hungarian Walnut Roll, or Diós Bejgli, with a buttery pastry and rich walnut filling. A classic Hungarian holiday dessert.
Hungarian Diós Bejgli is a beloved traditional pastry made with a tender, buttery dough and a rich walnut filling. 🇭🇺❤️
Often enjoyed during Christmas and special family gatherings, this beautifully rolled pastry has a delicious combination of crisp pastry, aromatic walnuts, and a lightly sweet filling.
Ingredients
For the Dough
500 g all-purpose flour
200 g unsalted butter
50 g powdered sugar
20 g fresh yeast or 7 g dry yeast
2 egg yolks
100 ml milk
Pinch of salt
For the Walnut Filling
250 g ground walnuts
120 g granulated sugar
100 ml milk
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
50 g raisins, optional
½ teaspoon cinnamon
For the Egg Wash
1 egg yolk
1 egg white
How to Make Diós Bejgli
1. Prepare the Dough
Mix the flour, powdered sugar, and salt in a large bowl.
Add the cold butter and work it into the flour until the mixture resembles coarse crumbs.
Add the egg yolks, milk, and yeast. Knead until a smooth dough forms.
Cover and refrigerate for about 30–60 minutes.
2. Prepare the Walnut Filling
Warm the milk and sugar in a saucepan.
Add the ground walnuts, vanilla, lemon zest, cinnamon, and raisins if using.
Stir until combined and allow the filling to cool completely.
The filling should be thick enough to spread without being runny.
3. Roll Out the Dough
Divide the dough into two portions.
Roll each portion into a rectangle on a lightly floured surface.
Spread the cooled walnut filling evenly over each rectangle, leaving a small border around the edges.
4. Roll the Pastry
Fold the edges slightly inward and carefully roll each rectangle into a tight log.
Place the rolls seam-side down on a baking tray lined with parchment paper.
5. Add the Egg Wash
Brush the rolls with egg yolk and allow them to rest briefly.
For the traditional appearance, brush again with egg white after the first layer has dried.
Pierce the rolls gently in several places with a fork or skewer to help steam escape during baking.
6. Bake
Preheat the oven to 180°C (350°F).
Bake for approximately 30–40 minutes, or until beautifully golden.
Allow the rolls to cool completely before slicing.
Tips for Perfect Bejgli
Cool the Filling First
Warm filling can soften the pastry and make rolling difficult.
Don’t Overfill
A generous but even layer is better than too much filling, which can cause the roll to split.
Pierce the Dough
Small holes allow steam to escape and can help reduce cracking.
Let It Cool
Bejgli is much easier to slice neatly once completely cooled.
Frequently Asked Questions
What does Diós Bejgli mean?
Diós Bejgli is the Hungarian name for a walnut-filled rolled pastry. “Diós” means walnut.
Can I use other fillings?
Yes. Mákos Bejgli, made with poppy seeds, is another traditional Hungarian version.
Can I make it ahead?
Yes. Bejgli keeps well when properly covered and stored, making it especially convenient for holidays and celebrations.
Final Thoughts
Hungarian Diós Bejgli is a beautiful traditional pastry that brings together buttery dough and a fragrant walnut filling in every slice. 🇭🇺✨
It’s perfect with coffee or tea and makes a wonderful addition to a holiday dessert table.
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