Hungarian Rolls

Hungarian nut roll - cross section with filling

4 from 2 reviews

Hungarian nut rolls are a delicate, flaky pastry with a lightly sweetened nut filling. A favorite holiday tradition in our family, they can be made ahead and frozen.


Units Scale
  • 1 tablespoon active dry yeast or 2 teaspoons SAF-INSTANT yeast
  • 4 cups white all-purpose flour
  • 1 pound butter (no substitutions)
  • 3 eggs
  • 1 cup full fat sour cream


  • 1/2 lb walnuts, chopped fine
  • 3 egg whites
  • 1 cup sugar

Sprinkle with

  • powder sugar


  1. In a large bowl, mix flour and yeast, cut in butter with pastry blender.
  2. Whisk together three eggs and sour cream, then add to dry mixture. Mix gently until dough just holds together. Do not overmix, or your dough will get tough.
  3. Form dough into large roll, divide dough evenly into 8 disks.
  4. Place each disk between wax paper. Refrigerate overnight.
  5. For filling, mix walnuts, egg whites and sugar. Set aside.
  6. Roll disk between wax paper with powdered sugar to about 12″- thinner than pie crust.
  7. Dusting your wax paper with flour will help keep the dough from sticking, as will keeping everything as cool as possible.
  8. Cut into 8 wedges/triangles. Put about a teaspoon of filling on the wide end and roll up like crescent rolls. Curl them fairly tight, as they like to straighten during cooking. Place on well greased pan or pan lined with parchment or reusable parchment.
  9. Bake at 350°F for 10-15 minutes, until just lightly browned. (On the airbake pans it takes around 15-16 minutes.)
  10. Dust with powdered sugar while still warm.
  11. Move to wire rack to cool. Makes about 4 dozen.


Keywords: Hungarian nut rolls, nuts, baked goods