If you’re looking for a cookie recipe that brings a little old-world charm right into your kitchen, you’re going to adore this Nut Roll Cookies with Walnut Filling Recipe. These Hungarian-inspired treats feature a flaky, rich cream cheese dough wrapped around a luscious, caramelized walnut filling that’s sweet, crunchy, and downright addictive. I absolutely love how these cookies turn out — each bite is a perfect balance of tender pastry and nutty goodness, making them a favorite at every family gathering. Stick around and I’ll share every little trick I’ve picked up to help you nail this recipe with ease.
Why You’ll Love This Recipe
- Flaky Cream Cheese Dough: The cream cheese in the dough makes the crust wonderfully tender and flaky without being heavy.
- Rich Walnut Filling: The homemade walnut filling caramelizes slightly for a sweet, crunchy texture that’s irresistible.
- Time-Tested Family Favorite: This recipe has been a hit in my family for years, and it always impresses guests and kids alike.
- Perfect for Gifting: These cookies keep well and look beautiful on a cookie plate or wrapped up as gifts.
Ingredients You’ll Need
This recipe leans on simple, high-quality ingredients that work together to create a delightful texture and flavor combo. The cream cheese keeps the dough soft, while the finely ground walnuts add just the right crunch to the filling. When shopping, look for fresh walnuts and real unsalted butter for the best results.
- All Purpose Flour: Provides the structure but don’t overwork the dough to keep it tender.
- Kosher Salt: Just a pinch to balance sweetness and enhance flavors.
- Cream Cheese: Make sure it’s at room temperature for easy mixing and a smooth dough.
- Unsalted Butter: Softened for the dough and melted for the walnut filling—quality butter here makes a difference.
- Granulated Sugar: Used both in the dough (for coating) and the filling to add sweetness and a touch of caramelization.
- Walnuts: Finely ground for a smooth yet textured filling that’s packed with nutty flavor.
- Whole Milk: Boiled and cooled before mixing to help bind the filling and concentrate sweetness.
Variations
I love making this Nut Roll Cookies with Walnut Filling Recipe my own by tweaking the filling from time to time or adding a creative twist on presentation. Feel free to experiment a bit — I promise it’ll remain delicious no matter what!
- Swap Walnuts for Pecans: I once tried pecans instead of walnuts, and the slightly sweeter, buttery taste was a wonderful change my family enjoyed.
- Add a Touch of Cinnamon: Mixing a teaspoon of cinnamon into the filling brings in warm spice notes that feel cozy and festive.
- Chocolate Drizzle: For a decadent upgrade, drizzle melted dark chocolate over the cooled cookies — I do this for special occasions, and everyone asks for seconds.
- Gluten-Free Option: You can experiment using a gluten-free flour blend, though the dough might be a bit more delicate, so handle it gently.
How to Make Nut Roll Cookies with Walnut Filling Recipe
Step 1: Whip Up That Dreamy Dough
You’ll start by combining the flour and salt in a bowl to keep your dry ingredients ready. Then, beat the room-temperature cream cheese with softened butter until the mixture is creamy and light—this is what makes the dough tender and flaky. Gradually add the flour mixture, mixing just until it comes together. Be careful not to overmix; you want the dough to hold together but stay soft. Once ready, wrap it in plastic wrap and chill it for about an hour. Trust me, chilling makes rolling a breeze and prevents shrinkage during baking.
Step 2: Prepare the Sweet Walnut Filling
While the dough rests, you can work on that rich walnut filling. Bring the milk to a boil and then remove from heat to cool slightly—this step intensifies the flavor and thickens the mixture. Combine the ground walnuts, sugar, melted butter, and the warm milk in a bowl, stirring until smooth and sticky. Your filling should hold together without being runny or dry. If it feels too loose, add a touch more ground walnuts. This filling is the heart of the cookie’s irresistible flavor.
Step 3: Assemble Like a Pro
Once your dough is chilled, roll it out on a lightly floured surface into a large rectangle, about 1/8-inch thick. Spread the walnut filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough into a tight log, sealing the edges by pinching the dough gently — this helps prevent the filling from leaking during baking. Then, slice the log into roughly 1/2-inch thick cookies. For an extra touch, roll each slice in granulated sugar before placing them on your baking sheet. This sugar coating adds a subtle crispness and sweetness that I can’t resist.
Step 4: Bake to Golden Perfection
Arrange the cookies on a parchment-lined baking sheet, giving them a little space to spread. Bake at 350°F (175°C) for about 12 minutes or until the edges turn lightly golden. Keep a close eye on them — overbaking can dry out the delicate dough, but underbaking won’t give you that perfect flaky texture. Once out of the oven, let the cookies cool on the sheet for a few minutes before transferring to a wire rack. I found that cooling is key to letting the filling set inside without making a mess.
Pro Tips for Making Nut Roll Cookies with Walnut Filling Recipe
- Keep Ingredients Cold: I always chill the dough properly — it makes rolling out so much easier and prevents shrinking when baking.
- Grind Walnuts Finely: For the smoothest filling texture, I pulse the walnuts in a food processor until fine but not oily, which yields the best mouthfeel.
- Roll Tightly but Gently: Rolling the dough too loosely can cause filling leaks, but pressing too hard will squeeze out the filling.
- Sugar Coating Trick: Rolling the cookies in granulated sugar before baking adds a lovely sparkle and a sweet, crisp edge that’s a game-changer.
How to Serve Nut Roll Cookies with Walnut Filling Recipe
Garnishes
I usually keep things simple with these cookies—once cooled, a light dusting of powdered sugar adds a beautiful, festive touch without overwhelming the flavors. On special occasions, I sometimes sprinkle finely chopped toasted walnuts on top for extra crunch and visual appeal. Honestly, they look stunning just as they are, but a little garnish never hurts!
Side Dishes
These nut roll cookies pair perfectly with a hot cup of coffee or tea—my favorite is a rich black coffee or a spicy chai that complements the nutty sweetness. For brunch or dessert spreads, I like serving them alongside fresh fruit like sliced pears or apples and a little whipped cream or mascarpone to balance the richness.
Creative Ways to Present
For holidays, I’ve arranged these cookies in a circular pattern on a festive platter, topped with edible flowers or sprigs of fresh rosemary for a rustic yet elegant touch. Another fun idea is to wrap a few cookies in parchment paper tied with twine as charming gifts for friends and neighbors — it’s always a hit and looks so thoughtful.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store these nut roll cookies in an airtight container at room temperature. They stay fresh and delicious for up to a week, which is perfect for enjoying gradually or sharing. Just make sure they’re fully cooled to avoid sogginess.
Freezing
Freezing is a great option if you want to prep in advance. I freeze the rolled cookie logs before slicing, wrapped tightly in plastic wrap and foil to avoid freezer burn. When I’m ready to bake, I thaw them overnight in the fridge, slice, and bake as usual. This method keeps the dough fresh and the filling intact.
Reheating
If you want to warm up leftovers, I pop a few cookies in a low oven (around 300°F) for about 5 minutes. This revives their flaky texture and softens the filling without drying them out. Microwaving can make them chewy, so I avoid that method.
FAQs
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Can I substitute other nuts in this Nut Roll Cookies with Walnut Filling Recipe?
Absolutely! While walnuts are traditional and provide a lovely earthy flavor, pecans, hazelnuts, or even almonds can be used. Just make sure to finely grind the nuts to achieve the right texture in the filling.
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How do I prevent the dough from cracking when rolling?
Chilling the dough well is key. Also, don’t roll it out too thin or try to stretch it, which can cause cracks. If the dough resists, let it rest at room temperature for 5-10 minutes before rolling again.
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Can I make the filling ahead of time?
Yes, you can prepare the walnut filling a day or two in advance and refrigerate it. Just bring it back to room temperature and stir well before spreading it on the dough.
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Why is boiling milk used in the filling?
Boiling the milk helps concentrate its flavor and allows it to thicken slightly, which gives the filling a nice, cohesive texture and a richer taste after it cools.
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What’s the best way to store Nut Roll Cookies to keep them fresh?
Store them in an airtight container at room temperature once completely cooled. Avoid refrigeration, which can dry out the cookies, unless you live somewhere very humid.
Final Thoughts
Every time I make this Nut Roll Cookies with Walnut Filling Recipe, it brings back those cozy family moments and fills the kitchen with such a comforting aroma. I love sharing these cookies with friends because they feel like a little slice of tradition and celebration rolled into one. If you’re looking for a cookie that’s a bit different, with layers of flavor and texture that delight, I can’t recommend this enough. Give it a try—you’ll find that the effort is so worth it when you see everyone’s happy, crumb-covered smiles!
Print
Nut Roll Cookies with Walnut Filling Recipe
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 162 min
- Yield: 48 Cookies
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Description
These Hungarian Nut Roll Cookies feature a flaky cream cheese crust enveloping a sweet, crunchy walnut filling that caramelizes beautifully at the edges, offering a delightful texture and rich flavor in every bite.
Ingredients
Dough
- 2 ¼ cups all purpose flour
- ½ tsp kosher salt
- 8 oz cream cheese (room temperature)
- 1 cup unsalted butter (softened)
Filling
- ½ pound walnuts (finely ground)
- 1 cup granulated sugar
- ½ cup whole milk (boiled)
- 2 tbsp unsalted butter (melted)
Additional
- ½ cup granulated sugar (for rolling)
Instructions
- Prepare the dough: In a mixing bowl, combine the all purpose flour and kosher salt. Cut in the softened unsalted butter and room temperature cream cheese until the mixture forms a soft, cohesive dough. Chill the dough for at least 30 minutes to make it easier to roll out.
- Make the filling: In a saucepan, combine the finely ground walnuts, 1 cup granulated sugar, boiled whole milk, and melted unsalted butter. Cook over medium heat, stirring frequently, until the mixture thickens and becomes caramelized and sticky, about 10 minutes. Remove from heat and let cool.
- Roll out the dough: Divide the chilled dough into portions, then roll out each portion on a lightly floured surface into thin rectangles or sheets about 1/8 inch thick.
- Assemble the cookies: Spread an even layer of the cooled walnut filling over each dough sheet. Roll the dough tightly into logs, sealing the edges. Using a sharp knife, cut the logs into 1-inch thick cookie slices.
- Prepare for baking: Roll each cookie slice in the ½ cup granulated sugar to coat. Place them on a parchment-lined baking sheet, spaced about 1 inch apart.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for approximately 12 minutes or until the edges are golden and the filling is caramelized. Avoid overbaking to keep the crust flaky.
- Cool and serve: Remove the cookies from the oven and cool thoroughly on a wire rack. Once cooled, enjoy the flakey, sweet nut roll cookies with a cup of tea or coffee.
Notes
- These Hungarian Nut Roll Cookies are characterized by a flaky, cream cheese crust that provides a tender texture.
- The homemade walnut filling is sweet, crunchy, and caramelizes around the edges for added flavor and texture.
- Boiling the milk before adding to the filling helps achieve a smooth, thick consistency.
- Make sure the dough is well chilled before rolling to prevent tearing and to ensure crispiness.
- These cookies keep well in an airtight container for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 132 kcal
- Sugar: 7 g
- Sodium: 41 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg
