If you’re on the lookout for a cookie that’s a perfect balance of flaky and nutty, I absolutely have to share this Walnut Nut Roll Cookies Recipe with you. It’s one of those treats that’s so comforting and delightful, every bite filling you with a little crunch and sweet warmth. I first tried these cookies at a family gathering, and trust me, they disappeared in no time. Stick around because I’ll walk you through all the secrets to making this fan-freaking-tastic recipe come out perfect every time!
Why You’ll Love This Recipe
- Flaky Cream Cheese Crust: The dough uses cream cheese for a tender, melt-in-your-mouth texture you won’t find in regular cookie dough.
- Caramelized Walnut Filling: The sweet, slightly caramelized walnut filling is crunchy and rich — a perfect combo with the crust.
- Make-Ahead Friendly: These cookies store beautifully and actually taste better the next day, making them ideal for gifting or entertaining.
- Proven Family Favorite: I’ve watched my family go crazy for these every time, and I know you’ll get the same rave reviews.
Ingredients You’ll Need
This Walnut Nut Roll Cookies Recipe is all about quality ingredients that work harmoniously: the cream cheese adds tenderness, the butter enriches, and the freshly ground walnuts make all the difference in flavor. When you grab these ingredients, choosing fresh walnuts and room-temperature dairy really helps your dough come together smoothly.
- All purpose flour: This is your base for the dough; measuring carefully ensures the right dough consistency.
- Kosher salt: A pinch helps balance the sweetness and enhances the flavors.
- Cream cheese (room temperature): Softened cream cheese is key for that tender, flaky cookie crust.
- Unsalted butter (softened): Always use unsalted so you can control the salt level; softened butter blends best with cream cheese.
- Granulated sugar (for rolling): This adds a subtle crunch and extra sweetness to the outside.
- Walnuts (finely ground): Freshly ground walnuts give the filling the best flavor and texture – pre-ground just doesn’t compare!
- Granulated sugar (for filling): Sweetens the nut filling and helps achieve that caramelized effect.
- Whole milk (boiled): Hot milk loosens the filling mixture and makes cooking it a breeze, and brings richness.
- Unsalted butter (melted for filling): Adds richness and helps achieve that gorgeous, glossy filling texture.
Variations
One of the things I love about this Walnut Nut Roll Cookies Recipe is how easy it is to tweak for your personal taste or dietary needs. I’ve experimented with a few variations over the years, and it’s fun to make it your own.
- Nut Swaps: I once swapped walnuts for pecans, and my family was all in – it changes the flavor profile but keeps that lovely nutty crunch.
- Cinnamon Spice: Adding a teaspoon of cinnamon into the filling gives it a lovely warm twist, perfect for colder months.
- Gluten-Free Version: I’ve tried a gluten-free flour blend with success, just watch the dough texture closely – it might be a bit more delicate.
- Chocolate Drizzle: For a more indulgent treat, drizzle melted dark chocolate over the cooled cookies – it’s irresistible!
How to Make Walnut Nut Roll Cookies Recipe
Step 1: Prepare the Nut Filling
Start by mixing the ground walnuts with sugar, then stir in the boiling milk and melted butter over low heat. Cook this mixture gently until it thickens and becomes glossy – this caramelization step is what gives the filling that irresistible richness and slight crunch around the edges. Remember to stir frequently to avoid burning and remove from heat once it holds together well but before it dries out.
Step 2: Make the Flaky Dough
While the filling cools, combine the flour, salt, cream cheese, and softened butter in a mixing bowl. I use my hands or a stand mixer with a paddle attachment — whichever you prefer — and mix just until the dough comes together. It should be soft but not sticky. If it feels too sticky, a little extra flour helps, but be cautious – adding too much can make cookies tough.
Step 3: Roll and Fill the Cookies
Divide the dough into portions, then roll each piece out on a lightly floured surface to a rectangle about ¼ inch thick. Spread a generous layer of the walnut filling across each rectangle, then carefully roll them up like a jelly roll. For best results, chill the rolled dough to help it maintain shape when baking, but this isn’t mandatory.
Step 4: Slice, Coat, and Bake
Slice each roll into ½ inch thick cookie rounds. Dip each slice in granulated sugar, making sure both sides are coated lightly to create a caramelized, sugary crust during baking. Place the cookies on a parchment-lined baking sheet, spacing them apart. Bake at 350°F (175°C) for about 12 minutes or until edges start to lightly brown. Keep an eye on them — they bake quickly and you want that golden color without burning.
Pro Tips for Making Walnut Nut Roll Cookies Recipe
- Chill the Dough: I discovered chilling the dough for 30 minutes makes rolling easier and prevents shrinking during baking.
- Freshly Ground Walnuts: Grinding your own nuts provides a much fresher taste than pre-ground varieties, trust me, it’s worth the extra few minutes.
- Sugar Dip Trick: Dipping each cookie slice in sugar before baking creates a beautiful crispy, caramelized shell that everyone raves about.
- Watch Your Bake Time: Baking just until the edges brown ensures a tender interior without drying out the cookie.
How to Serve Walnut Nut Roll Cookies Recipe
Garnishes
I like to sprinkle some powdered sugar on top just before serving for that classic look and a hint of extra sweetness. Sometimes, a few chopped walnuts on a serving plate add a nice rustic feel. If it’s a festive occasion, a light drizzle of melted dark chocolate on each cookie elevates the presentation beautifully.
Side Dishes
These cookies are perfect with a hot cup of coffee or a creamy latte in the morning. They also pair wonderfully with a glass of dessert wine or rich hot chocolate at holiday parties. When I serve them with cheese platters featuring mild cheeses, they add a lovely sweet contrast.
Creative Ways to Present
For holiday gatherings, I like to arrange these cookies on a platter lined with fresh rosemary sprigs and pomegranate seeds — it adds a festive, colorful touch. Another fun presentation is stacking them in a decorative jar tied with a pretty ribbon for gifting. And if you want to wow guests, serve them on mini dessert plates with a dollop of whipped cream and a sprinkle of cinnamon on top.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Walnut Nut Roll Cookies in an airtight container at room temperature, and they stay delicious for up to a week. The cookies actually mellow and taste even better after a day, which is great if you want to bake ahead for a party. Just be sure they’re completely cooled before storing to avoid sogginess.
Freezing
If I want to make a big batch and save some for later, I freeze the baked cookies by layering them between parchment paper in a freezer-safe container. They can keep well for up to 3 months. When it’s time to enjoy, I let them thaw at room temperature for an hour — they come out just as tasty as fresh.
Reheating
To give the cookies that fresh-baked warmth, I pop a few in the oven at 300°F for about 5 minutes. This revives the crisp edges and softens the filling nicely. Just avoid the microwave, which can make them rubbery in my experience.
FAQs
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Can I prepare the walnut filling a day ahead?
Absolutely! You can make the filling a day in advance and store it covered in the refrigerator. Just bring it to room temperature before spreading on the dough for rolling, to make spreading much easier.
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What’s the best way to grind walnuts for this recipe?
I recommend pulsing walnuts a few times in a food processor until finely ground but not powdered. Over-processing can release too much oil and create a paste, which alters the texture of the filling.
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Can I substitute cream cheese with butter only?
While you can try using only butter, the cream cheese is key for that tender, flaky texture in the dough. Skipping it might make the cookies denser and less tender, so I wouldn’t recommend it if you want the classic resultaat.
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How do I know when the nut filling is done cooking?
When the filling thickens noticeably and starts to pull away slightly from the pan’s sides, forming a glossy mass, it’s ready. It should hold together when you press it between fingers while warm, but cool before spreading.
Final Thoughts
This Walnut Nut Roll Cookies Recipe has become a go-to whenever I want to impress without spending hours in the kitchen. Its balance of flaky crust and sweet, nutty filling has this cozy, homemade feel that my family loves — and yours will too! Give it a try and let me know how it turns out. Honestly, once you make these, they might just become your new favorite cookie to bake for special occasions or everyday treats.
Print
Walnut Nut Roll Cookies Recipe
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 42 min
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Description
These Hungarian Nut Roll Cookies feature a flaky, cream cheese-based crust encasing a sweet and crunchy walnut filling. The cookie is rolled and baked, resulting in a delicate pastry with a caramelized nut center that’s perfect for festive occasions or a delightful treat any time of the year.
Ingredients
Dough Ingredients
- 2 ¼ cups all purpose flour
- ½ tsp kosher salt
- 8 oz cream cheese (room temperature)
- 1 cup unsalted butter (softened)
Filling Ingredients
- 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 cream cheese and softened unsalted butter until the mixture forms a smooth, flexible dough. Chill the dough for at least 30 minutes to make it easier to roll out.
- Make the Walnut Filling: In a saucepan over medium heat, combine the finely ground walnuts, granulated sugar, boiled whole milk, and melted unsalted butter. Cook the mixture, stirring frequently, until it thickens and becomes slightly caramelized around the edges. Remove from heat and let cool.
- Roll Out the Dough: Divide the chilled dough into manageable portions. On a lightly floured surface, roll out each portion into a thin rectangle approximately 1/8 inch thick.
- Assemble the Cookies: Spread a generous layer of the walnut filling over each rolled-out dough rectangle. Carefully roll the dough over the filling into a tight log shape. Optionally, roll each log in granulated sugar to coat the outside for added sweetness and texture.
- Slice and Bake: Preheat your oven to 350°F (175°C). Using a sharp knife, slice the rolled logs into approximately ½ inch thick cookies. Place the slices on a parchment-lined baking sheet, spaced evenly apart.
- Bake: Bake the nut roll cookies in the preheated oven for about 12 minutes or until the edges are lightly golden and the cookies are set. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These Hungarian Nut Roll Cookies have a flaky, cream cheese crust that beautifully complements the sweet, crunchy walnut filling.
- The filling caramelizes slightly around the edges during baking, adding a rich flavor and appealing texture.
- Ensure the cream cheese and butter are softened to blend smoothly into the dough for the best flaky texture.
- Chilling the dough before rolling makes it easier to handle and helps maintain the cookie shape during baking.
- Use fine-ground walnuts for a smoother filling texture; coarser nuts will give a different, crunchier bite.
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
