Authentic Hungarian Walnut Rolls

Updated at: Wed, 31 Jul 2024 03:36:47 GMT

Step 1

To make the Walnut Filling:

Step 2

Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.

Step 3

If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.

Step 4

Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.

Step 5

For the Pastry Dough:

Step 6

Sift flour and salt together in a medium bowl and set aside.

Step 7

Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).

Step 8

Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.

Step 9

Divide the dough into 4 equal parts and flatten each to ¾” thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.

Step 10

Assembling the Walnut Rolls:

Step 11

Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.

Step 12

Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.

Step 13

With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 ½ “ squares a possible, saving the scraps for later.

Step 14

Place a dollop of filling in one corner of each square. I used ½ teaspoon.

Step 15

Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1” apart.

Step 16

Repeat with all remaining squares.

Step 17

Sprinkle the middles of the Rolls with just a touch of granulated sugar.

Step 18

Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.

Step 19

Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.

Step 20

For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won’t be as divine

Step 21

The most difficult part about these cookies is storing them so that they don’t get soft. They will still taste yummy but the crispy flakey crust with the caramelized bottom is really sensational. I found that layering them between sheets of wax paper and then wrapping the stack loosely in foil will keep them as crisp as possible.

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