Rolled Walnut Beigli with Honey Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A traditional Hungarian Christmas pastry featuring a tender yeast dough rolled with a spiced walnut filling and finished with a shiny honey glaze. This hungarian-inspired desserts ready in about 130 minutes layers all-purpose flour, (1 packet) active dry yeast, lukewarm whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g all-purpose flour
• 7 g (1 packet) active dry yeast
• 150 ml, lukewarm whole milk
• 50 g granulated sugar
• 100 g, melted unsalted butter
• 2 large eggs
• 1/2 tsp salt
• 250 g ground walnuts
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp, for dusting powdered sugar

Instructions

1. Step 1: In a small bowl, stir 7 g active dry yeast into 150 ml lukewarm whole milk and 1 tsp granulated sugar; let it bloom for 10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 400 g all-purpose flour with 50 g granulated sugar and 1/2 tsp salt, then add 2 large eggs, 100 g melted unsalted butter, and the yeast mixture; knead for 8-10 minutes until you get a smooth, elastic dough. Cover with a clean towel and let rise in a warm place for 1 hour until doubled in size.
3. Step 3: Meanwhile, prepare the filling by mixing 250 g ground walnuts with 3 tbsp honey, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon until sticky and fragrant.
4. Step 4: Preheat the oven to 180°C (350°F). On a lightly floured surface, roll out the dough into a 30x40 cm rectangle about 1/4 inch thick.
5. Step 5: Evenly spread the walnut filling over the dough, leaving a 2 cm border; carefully roll the dough tightly from the long side to form a log. Pinch the edges to seal.
6. Step 6: Place the roll seam-side down on a parchment-lined baking sheet. Brush the top with a little honey to help it brown beautifully.
7. Step 7: Bake for 35-40 minutes until the crust is golden and sounds hollow when tapped. Remove from the oven and immediately brush again with 2 tbsp honey for a shiny finish.
8. Step 8: Let cool completely on a wire rack before dusting with 2 tbsp powdered sugar and slicing into 1.5 cm thick pieces.