Hungarian Christmas Walnut Cookies

Ah, Hungarian Christmas Walnut Cookies (also known as diós bejgli or diós keksz in Hungarian) are a delightful treat for the holidays! These cookies are filled with a rich, nutty walnut filling, and the dough is often buttery and tender. Here’s a classic recipe to make these festive cookies.

Hungarian Christmas Walnut Cookies Recipe

For the Dough:

• 2 1/2 cups (300g) all-purpose flour

• 1 cup (226g) unsalted butter, cold and cut into small cubes

• 1/4 cup (50g) granulated sugar

• 1 egg

• 1 tsp vanilla extract

• Pinch of salt

• 1-2 tbsp cold water (if needed)

For the Walnut Filling:

• 1 1/2 cups (150g) finely chopped walnuts (or ground if you prefer a smoother filling)

• 1/2 cup (100g) granulated sugar

• 1 tsp cinnamon (optional)

• 1/4 cup (60ml) milk

• 1 tbsp honey (optional, for a richer flavor)

For the Egg Wash:

• 1 egg (beaten, for brushing on top)

Instructions:

Prepare the Dough:

1. Mix Dry Ingredients:

   • In a large bowl, whisk together the flour, sugar, and salt.

2. Cut in Butter:

   • Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it forms a crumbly texture (like coarse breadcrumbs).

3. Add Wet Ingredients:

   • Beat the egg and vanilla extract together and add to the dough mixture. Stir until it begins to come together. If needed, add a tablespoon or two of cold water until the dough forms into a ball.

4. Chill the Dough:

   • Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up before rolling it out.

Prepare the Filling:

1. Make the Walnut Filling:

   • In a small saucepan, combine the chopped walnuts, sugar, cinnamon, milk, and honey. Heat gently over low heat until the sugar dissolves and the mixture thickens into a paste-like consistency. Stir occasionally to avoid burning. Set aside to cool.

Assemble the Cookies:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roll Out the Dough:

   • Once the dough has chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/8-inch thickness.

3. Cut and Fill:

   • Cut the dough into small squares or rectangles, depending on your preference. Place about 1 teaspoon of the walnut filling in the center of each piece of dough.

4. Form the Cookies:

   • Fold the dough over the filling, pinching the edges to seal them closed. You can fold them into little triangles or roll them into small logs, depending on the shape you want.

5. Egg Wash:

   • Brush the tops of the cookies with a beaten egg for a nice golden finish when baked.

Bake the Cookies:

1. Bake:

   • Place the filled cookies on the prepared baking sheet, ensuring they’re not too crowded. Bake for 12-15 minutes, or until the cookies are golden brown and crisp.

2. Cool:

   • Let the cookies cool on a wire rack before serving. These cookies can be enjoyed warm or at room temperature.

Optional Glaze:

• If you want to make the cookies even more festive, you can drizzle them with a simple sugar glaze (powdered sugar mixed with a little milk) once they’ve cooled.

These cookies are so perfect for the holiday season—nutty, buttery, and delicious with every bite. They also make great gifts! Let me know if you try them, or if you need any help tweaking the recipe!