Walnut & Poppy Seed Roll for Easter

Hungarian Walnut Roll & Poppy Seed Roll is the most traditional Easter and Christmas pastry served in every single household in Hungary. There is also a sweet cottage cheese version of the roll as well, however the most popular is Walnut Roll and Poppy Seed Roll. On a personal note, I would like to mention that I am the Life Magazine Spokesperson for Walnut Roll and I lead my Walnut Roll team to victory on the nationally televized battle between Walnut and Poppy Seed Roll on Life Network. This is an annual Christmas Special. I had so much fun and I’m sure you will also have fun re-creating this lovely traditonal pastry for your family. So lets start the recipe…


500 grams of all purpose flour
1/2 teaspoon salt
2 tbsp sugar
1 pack of vanilla sugar
1 egg + 1 egg yolk
1 lemon’s zest (and juice for the fillings)
1 cup of milk + tsp sugar
2 tsp dry yeast
Pinch of salt

Warm up milk and add 1 tsp sugar and the dry yeast; cover and let stand for 5 minutes. Place the following in a large mixing bowl: flour, lemon zest, yeast mixture, 1 egg + 1 egg yolk, sugar, butter and enough milk to make a soft but not sticky dough. If ssticky add a little more flour. Cover bowl and put on top of the stove, turn on oven to 35F and let rise for 40 minutes to 1 hour.

For Walnut Seed Filling

3 cups of ground walnuts
1 tbsp of raisins
3 tbsp of sugar
1 cup of milk
1 pack of vanilla sugar
1/2 lemon’s zest and juice

Mix all of the above together, place in a small stockpot and cook on medium high heat until thick and creamy. Put aside and let cool.

1 cup of ground poppy seeds (ground poppy seeds on coffee grinder with sugar so it won’t stick together)
3 tbps of sugar
1/2 lemon’s zest and juice
1 pack of vanilla sugar
2 tablespoons of raisins
1 cup of milk

Mix together all of the above and place in a small stockpot. Cook on medium high heat until thick and creamy. Let cool untill needed.

Turn off oven so it won’t be too hot. Now punch down dough and turn onto a flour dusted counter top. Knead dough for a few minutes, roll out to about 1/2 cm (1/4 of an inch) thickness as seen on video. Spread filling evenly; roll up and seal ends as seen. Please use video as guide. Let rest for another 25-30 minutes; brush with egg yolk and bake in a preheated 375F oven until golden brown. Remove, let cool.

Don’t be afraid to try this traditional, time tested pastry recipe. Your family will have a wonderful new family traditon for generations to come.

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About Administrator

Canadian cookbook author and Life Magazine Spokesperson Helen M. Radics shares with you The Secret of Hungarian Cooking™© through the pages of her 8 internationally recognized cookbooks and now her latest blog. Enjoy your journey through Hungary’s history rich culinary world that will make you fall in love with the Flavours of Hungary™© one delicious recipe at a time.
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