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Hungarian Walnut Cookies

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Hungarian Walnut Cookies are delicate buttery pastries filled with a sweet walnut and cinnamon mixture, then dusted generously with powdered sugar. These traditional European cookies are tender, lightly crisp, and perfect for holidays, gatherings, or enjoying with coffee or tea.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hungarian
  • Diet: Vegetarian

Ingredients

  • For the dough:
  • 300 g all-purpose flour
  • 200 g unsalted butter, cold and cubed
  • 100 g sour cream
  • 2 egg yolks
  • 50 g granulated sugar
  • 1 teaspoon vanilla sugar
  • 1 teaspoon baking powder
  • For the filling:
  • 200 g ground walnuts
  • 100 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons milk
  • For topping:
  • Powdered sugar for dusting

Instructions

  1. In a large mixing bowl, combine the flour and baking powder.
  2. Add the cold cubed butter and rub it into the flour until the texture resembles coarse crumbs.
  3. Mix in the granulated sugar and vanilla sugar.
  4. Add the egg yolks and sour cream, then knead gently until a soft dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. In a separate bowl, combine the ground walnuts, powdered sugar, and cinnamon.
  7. Add milk gradually until the filling becomes moist and spreadable.
  8. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
  9. Roll out the chilled dough on a lightly floured surface to about 3 mm thickness.
  10. Cut the dough into small circles using a round cutter or glass.
  11. Place a teaspoon of walnut filling in the center of each circle.
  12. Fold the dough into an oval or crescent shape and press the edges gently to seal.
  13. Arrange the cookies on the prepared baking tray.
  14. Bake for 15–18 minutes until lightly golden around the edges.
  15. Allow the cookies to cool completely on a wire rack.
  16. Dust generously with powdered sugar before serving.

Notes

  • Freshly ground walnuts provide the best flavor and texture.
  • Do not overbake the cookies to keep them tender and delicate.
  • Apricot or prune jam can be added for a fruity variation.
  • The cookies taste even better the next day as the filling softens the pastry slightly.
  • Store in an airtight container to maintain freshness.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-walnut-cookies/