Donna Bardocz Recipe

Hungarian Nut Rolls

By Donna Bardocz Grandmereb

Recipe Rating:
 15 Ratings
Prep Time:
Cook Time:
Cooking Method:

Donna's Story

This wonderful recipe was my husband’s Hungarian grandma’s recipe. She would lovingly make them whenever the holiday season rolled around. So then after she passed away, I wanted to carry on her holiday tradition of making these yummy rolls for our family. One year I decided to try something different to change things up a bit when the holidays rolled around. But my husband’s father was so disappointed that year when he learned that I had not made any that I vowed never again to break this family tradition — that was over 20 years ago now and I haven’t since!

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely tradition... and what an absolutely delicious treat! This nut roll strikes the perfect balance of sweetness and will look right at home on any holiday table.


1-2 lb
nuts, ground (about 1 ½ lbs. walnuts or 3/4 lbs. pecans)
2- 1/2 c
2 stick
(1 cup) butter-melted
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1 large
cooking apple (grated)
3/4- 1 tsp
cinnamon (per desired taste)
6-6 1/2 c
sifted all-purpose flour
3/4 tsp
6 Tbsp
yeast cakes (or 2 packages of dry yeast)
1/2 c
warm milk
1 c
sour cream
2 stick
(1 cup) butter-melted or very soft
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eggs (beaten)
2 c
confectioners' sugar
2-3 Tbsp

Directions Step-By-Step

Instructions for making nut filling:
Combine all ingredients except the butter. Add the melted butter and mix well. Heat mixture in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the filling mixture has cooled. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe-use your own imagination!
Instructions for making dough:
Dissolve yeast in warm milk (105-115 degrees F.). Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into 4 or 6 parts depending on length of nut roll wanted. Roll about ¼ inch thick, spread with nut filling and roll up jellyroll fashion. Let rise for 1 hour, or doubled in size. Bake in 350° oven for 30 to 40 minutes.
Makes 4 large or 6 medium rolls
Instructions for making optional icing:
Combine icing ingredients; drizzle over loaves.

About this Recipe

Main Ingredient: Flour
Regional Style: Hungarian
Collection: Nuts for Baking
Hashtags: #apple, #walnuts, #pecans

  • Comments

  • 1-5 of 161
  • user
    Robin DuPree robdupree - Oct 17, 2010
    Sounds incredibly delicious, and how sentimental..
  • user
    Donna Bardocz Grandmereb - Oct 17, 2010
    Thank you Robin!
  • user
    Juliann Esquivel Juliann - Oct 18, 2010
    Hi Donna this nut roll looks wonderful. I have printed this recipe. I make somthing similar called Kolachy with nuts, poppy seeds or apricot or prune fillings. I make for the the holidays. I like your recipe and will make it this weekend. Thanks for sharing. LOL
  • user
    Donna Bardocz Grandmereb - Oct 18, 2010
    Thank you Juliann! I hope that you will love my recipe. Let me know how it turns out, okay. I would love to have your recipe you use to try also.
  • user
    Juliann Esquivel Juliann - Oct 18, 2010
    Hi Donna, I have mine posted. I have not been able to take a picture yet am hoping to do this weekend. It's under Kolacky Slovak Nut or Poppy seed Rolls. It' one of five recipes that I have. The one I have posted is one of the easiest. Thanks LOL