Hungarian Walnut Roll

    1 hour 10 minutes

    This Hungarian walnut roll is usually made around Christmas and Easter as a treat. It takes a little while but is well worth it!

    25 people made this

    Serves: 20 

    • for the dough
    • 500g self raising flour
    • 1 sachet (7g) dry yeast
    • 5 tablespoons sugar
    • 250g unsalted butter cubed
    • 3 egg yolks
    • 200ml sour cream
    • for the filling
    • 300g walnuts, chopped finely
    • 200g caster sugar
    • 1 lemon, rind finely grated
    • 100g sultanas
    • 1 cup milk, or as needed

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. To make the dough; put the sugar, butter, egg yolks and sour cream in food processor and process well. Add the flour and dry yeast and process well. Dough should be slightly moist and easy to work with. If it’s too moist, add a little more flour, if too dry, add a bit of milk.
    2. To make the walnut filling; stir the milk and sugar in saucepan and combine until sugar melts and is like a syrup. Add the walnut and stir until combined. Remove from heat and add the rest of the ingredients.
    3. Preheat oven to 190 degrees C. Divide the dough in three and roll out on a floured surface to a 1/2 cm thick rectangle. Fill each piece with walnut filling, and roll up like a Swiss Roll. Place in a lightly greased baking dish and let rest for 1 hour in a warm place. Brush with slightly beaten egg and put in fridge for 30 minutes. Bake for 40-45 minutes, or until golden.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (18)


    No need for 3 eggs, 1 egg is enough. You get the same result. The cake has got hardly any fillings in it. Does not look attractive aesthetically, maybe tasty though.  -  19 Mar 2018


    Fantastic, so tasty. Enough to please the whole crowd.  -  26 Sep 2009


    Just like Mom used to make (almost)! Some things to keep in mind, make sure the loaf is sealed (or the filling spills out) and make sure the dough isn't rolled too thinly. The taste is awesome.  -  07 Dec 2008  (Review from Allrecipes USA and Canada)