In a large bowl, combine the flour, powdered sugar, yeast, and salt.
Add the softened butter, egg, and lukewarm milk. Mix until a soft dough forms, then knead for about 5 minutes until smooth.
Wrap the dough and refrigerate for about 1 hour. Traditional beigli dough is chilled before rolling, which helps make it easier to handle. (The Sunday Baker)
2. Make the Walnut Filling
Place the milk and sugar in a saucepan and bring to a gentle simmer.
Remove from the heat and stir in the ground walnuts, cinnamon, citrus zest, vanilla, raisins, and apricot jam.
Mix thoroughly and allow the filling to cool. The filling should be thick enough to spread without being runny.
3. Roll Out the Dough
Lightly flour your work surface and roll the chilled dough into a rectangle, approximately 10 × 15 inches.
Spread the cooled walnut filling evenly over the dough, leaving about 1 inch uncovered along the far edge.
4. Roll the Beigli
Starting from the short side, carefully roll the dough into a tight cylinder.
Place it seam-side down on a parchment-lined baking sheet.
5. Add the Egg Wash
Separate the egg yolk and egg white.
Brush the roll with the beaten egg yolk and allow it to rest briefly. Then brush with the egg white. This traditional technique helps create the characteristic glossy, crackled surface of beigli. (King Arthur Baking)
6. Pierce the Roll
Using a fork or skewer, make several small holes along the top and sides of the roll.
These holes allow steam to escape while baking and help reduce the chance of the pastry splitting. (King Arthur Baking)
7. Bake
Preheat the oven to 350°F (175°C).
Bake for approximately 40–45 minutes, or until the outside is beautifully golden brown and crackled.
Allow the beigli to cool completely before slicing.
🌰 Tips for Perfect Hungarian Walnut Roll
Make sure the walnut filling is completely cool before spreading it over the dough.
Don’t spread the filling too thickly.
Roll the pastry firmly but don’t squeeze it excessively.
Don’t skip the small holes—they allow steam to escape.
Let the finished roll cool completely before cutting so the beautiful spiral stays intact.
For an authentic festive table, serve walnut beigli alongside Mákos Bejgli, the traditional poppy-seed version. (The Sunday Baker)
☕ How to Serve
Slice the cooled walnut roll into neat rounds and serve with:
Hot coffee
Hungarian tea
Vanilla ice cream
Whipped cream
A light dusting of powdered sugar
The rich walnut filling and tender pastry make it especially wonderful during the holidays.
🇭🇺 A Hungarian Holiday Classic
Diós Beigli is much more than a beautiful pastry. It is a traditional Hungarian celebration food that has been passed down through generations and remains especially popular during Christmas. (King Arthur Baking)
Once sliced, the gorgeous walnut spiral makes every piece look special—and the combination of buttery pastry, fragrant walnuts, cinnamon, and citrus makes it hard to stop at just one slice.
