Here’s a classic, old-world dessert: Hungarian Walnut Bars (also known as Diós szelet). These rich, nutty bars feature a tender, buttery crust topped with a sweet walnut filling — a staple in Hungarian and Eastern European baking, especially around the holidays.
🇭🇺 Hungarian Walnut Bars (Diós Szelet)
Yields: 24 bars
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Cooling Time: 30+ minutes
🧾 Ingredients:
📦 For the Base:
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1½ cups all-purpose flour
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½ cup (1 stick) unsalted butter, cold and cubed
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¼ cup granulated sugar
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1 egg yolk
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1–2 tbsp cold water (if needed)
🌰 For the Walnut Topping:
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3 egg whites
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1 cup granulated sugar
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2 cups finely chopped walnuts (not ground into flour)
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1 tsp vanilla extract
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Optional: ½ tsp cinnamon
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Optional: Zest of 1 lemon for brightness
👩🍳 Instructions:
1. Make the Crust:
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Preheat oven to 350°F (175°C).
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In a bowl, cut cold butter into the flour and sugar until crumbly (like coarse sand).
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Add egg yolk and mix until a soft dough forms. Add a splash of cold water if too dry.
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Press the dough evenly into the bottom of a 9×13-inch pan lined with parchment or lightly greased.
2. Par-Bake the Base:
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Bake the crust alone for 10–12 minutes, just until lightly golden.
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Remove from oven and set aside while you prepare the topping.
3. Make the Walnut Topping:
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In a clean bowl, beat the egg whites until soft peaks form.
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Gradually add the sugar and beat until glossy and stiff.
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Fold in chopped walnuts, vanilla, and optional cinnamon/lemon zest.
4. Spread and Bake:
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Gently spread the walnut mixture over the par-baked crust.
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Return to oven and bake for 15–18 minutes, or until the top is golden and set.
5. Cool and Cut:
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Let cool completely in the pan.
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Cut into bars or diamonds with a sharp knife.
📝 Tips:
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These bars taste even better the next day as the flavors meld.
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Keep in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
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For a richer bar, you can brush the crust with apricot jam before adding the walnut topping (a traditional twist!).