If you’re on the hunt for a cookie that brings together flaky, buttery dough and a rich, caramelized walnut filling, then you’re going to love this Walnut Nut Roll Cookies Recipe. I absolutely love how this recipe creates that perfect balance between a tender, cream cheese-infused crust and a sweet, crunchy nut center. When I first made these, my family went crazy for them and they quickly became a holiday staple. Stick around—I’ll share all my best tips so you can nail it every time!
Why You’ll Love This Recipe
- Cream Cheese Crust: The cream cheese in the dough keeps the crust tender and flaky—trust me, it’s a game changer!
- Sweet Walnut Filling: The combination of freshly ground walnuts and caramelized sugar creates a luscious, crunchy center you won’t forget.
- Make-Ahead Friendly: These cookies bake up beautifully and keep well, so you can prepare them in advance for any occasion.
- Perfect Holiday Treat: My family looks forward to these every year—they really bring that warm, nostalgic vibe to the table.
Ingredients You’ll Need
The ingredients in this Walnut Nut Roll Cookies Recipe are simple and work harmoniously to build both flavor and texture. Make sure to use fresh walnuts for the best nutty aroma, and bringing the cream cheese to room temperature makes mixing the dough so much easier.
- All purpose flour: The base of the dough—use a good quality brand for tender cookies.
- Kosher salt: Just a pinch enhances all the other flavors.
- Cream cheese: Softened to room temperature; this keeps the dough moist and flaky.
- Unsalted butter: Softened butter is key to mixing a smooth dough and controlling saltiness.
- Granulated sugar (for rolling): This dusts the dough before baking, giving the crust a subtle sweetness.
- Walnuts: Finely ground walnuts bring that authentic nutty flavor and crunch in the filling.
- Granulated sugar (for filling): Sweetens and helps caramelize the walnuts for that irresistible texture.
- Whole milk: Boiled to combine smoothly with the sugar, creating the filling’s lovely syrup.
- Unsalted butter (melted): Adds richness to the filling and helps it set nicely.
Variations
I love how versatile the Walnut Nut Roll Cookies Recipe is—you can easily play around with it to suit your taste or dietary needs. Here are a few variations I’ve tried:
- Try Poppy Seed Filling: Swap out the walnuts for poppy seeds and add a little lemon zest for a fresh twist that surprisingly works beautifully.
- Make It Vegan: I’ve experimented using vegan cream cheese and a plant-based butter alternative—just make sure to choose ones with similar fat content for the same flaky crust.
- Spice It Up: Adding a pinch of cinnamon or nutmeg to the filling adds a warm spiced note that makes these even more comforting during colder months.
- Chocolate Drizzle: For a decadent finish, drizzle melted dark chocolate over cooled cookies—my kids absolutely adore this version.
How to Make Walnut Nut Roll Cookies Recipe
Step 1: Prepare the Cream Cheese Dough
Start by combining the flour and kosher salt in a bowl. In another larger bowl, beat the room temperature cream cheese with the softened butter until the mixture is smooth and fluffy. Slowly add the flour mixture to the butter and cream cheese blend, mixing just until it comes together into a soft dough. Avoid overmixing here to keep your dough tender. Wrap this dough in plastic and refrigerate for at least an hour—this rest time is essential for easier rolling later on.
Step 2: Make the Walnut Filling
While the dough chills, bring your milk to a gentle boil. In a saucepan, combine the granulated sugar and ground walnuts, then slowly pour in the hot milk while stirring. Cook this mixture over low-medium heat, stirring constantly, until it thickens slightly and starts to bubble—this caramelizes the sugar and intensifies the walnut flavor. Stir in the melted butter at the end and remove from heat. Let it cool completely before using so it won’t make the dough soggy.
Step 3: Assemble and Roll Your Cookies
Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough into a rectangle about ¼ inch thick. Spread the cooled walnut filling evenly across the dough, leaving a small border around the edges. Carefully roll the dough up tightly from the long side—this is the nut “roll” part of the recipe! Cut the roll into ½-inch thick slices and place them cut side down on a baking sheet lined with parchment paper. Roll each slice gently in the granulated sugar before baking—it gives a sweet, delicate crust that crisps up beautifully.
Step 4: Bake Your Walnut Nut Roll Cookies
Bake for about 12 minutes or until the cookies are lightly golden around the edges. Keep an eye on them—these cookies bake quickly due to their thin dough and rich filling. Once out of the oven, let them cool on the pan for a few minutes before transferring to a wire rack. Watching the filling caramelize just right on these is one of my favorite moments!
Pro Tips for Making Walnut Nut Roll Cookies Recipe
- Chill the Dough Well: I discovered that letting the dough chill for at least an hour prevents it from sticking and tearing when you roll.
- Grind Walnuts Fresh: Grinding your own walnuts right before making the filling preserves their freshness and boosts flavor.
- Roll Tight and Even: Rolling the dough firmly but carefully ensures even baking and that perfect spiral look in every cookie.
- Don’t Skip Boiling the Milk: This step helps dissolve the sugar completely, making the filling smooth and luscious instead of grainy.
How to Serve Walnut Nut Roll Cookies Recipe
Garnishes
I usually keep garnishes simple—a light dusting of powdered sugar adds a nostalgic touch that looks pretty and brightens the rich flavors. Sometimes I sprinkle a few finely chopped toasted walnuts on top for a little extra crunch and nuttiness.
Side Dishes
These cookies pair beautifully with a warm cup of coffee or black tea. For holiday gatherings, I like serving them alongside spiced mulled wine or a creamy hot chocolate to complement their sweet nuttiness.
Creative Ways to Present
For special occasions, try arranging the cookies on a wooden board with seasonal fruits like figs or pomegranate seeds, which add pops of color and contrast. Wrapping a few cookies in pretty parchment and tying them with twine makes a charming homemade gift, too—my friends always appreciate this personal touch!
Make Ahead and Storage
Storing Leftovers
I keep leftover Walnut Nut Roll Cookies in an airtight container at room temperature for up to a week. Keeping them sealed prevents the delicate crust from drying out, and they often taste even better the next day once flavors have mingled.
Freezing
If you want to freeze these cookies, I recommend slicing them before baking and freezing the raw slices on a tray. Once frozen solid, transfer them to a freezer bag. When ready, bake directly from frozen—this way, they stay fresher and maintain their texture beautifully.
Reheating
To reheat, pop a few cookies in a 300°F oven for about 5 minutes—this lightly crisps the crust without drying out the filling. If you’re in a rush, a quick zap in the microwave for 10-15 seconds does the trick, but the oven method really revives their original texture.
FAQs
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Can I use other nuts besides walnuts in this recipe?
Absolutely! While walnuts are traditional and give that classic flavor, you can substitute pecans, hazelnuts, or even almonds. Just make sure to finely grind whichever nut you choose and adjust the sweetness to your taste since different nuts vary in bitterness and flavor intensity.
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Do I have to boil the milk for the filling?
Yes, boiling the milk is important because it helps dissolve the sugar completely and allows the filling to cook evenly and thicken properly. Skipping this step might result in a grainy texture or undercooked filling.
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How thin should I roll the dough for these cookies?
Rolling the dough about ¼ inch thick works best—it’s thick enough to handle the filling without tearing but thin enough to bake into a tender, flaky cookie. Rolling too thin can cause breakage, and too thick may make the cookies dense.
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Can I make the dough and filling ahead and bake later?
Yes! Both dough and filling can be prepared ahead of time. Keep the dough wrapped and refrigerated for up to 2 days, and store the filling in an airtight container in the fridge. Let both come to the right temperature before assembling to ensure ease of rolling and spreading.
Final Thoughts
This Walnut Nut Roll Cookies Recipe holds a special place in my heart because it combines the tenderness of a cream cheese crust with the rich, caramelized nut filling that feels like a warm hug from your oven. Whether you’re baking for family, friends, or yourself (because we all deserve a treat), I’m confident you’ll adore how these cookies turn out. Give them a try—you might just find your new favorite cookie tradition!
Print
Walnut Nut Roll Cookies Recipe
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 42 min
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Description
These Hungarian Nut Roll Cookies feature a flaky cream cheese crust wrapped around a sweet and crunchy walnut filling. The nut filling caramelizes beautifully around the edges, creating a delightful texture and rich flavor. Perfect for festive occasions or an indulgent treat with coffee.
Ingredients
Dough
- 2 ¼ cups all purpose flour
- ½ tsp kosher salt
- 8 oz cream cheese (room temperature)
- 1 cup unsalted butter (softened)
Filling
- ½ pound walnuts (finely ground)
- 1 cup granulated sugar
- ½ cup whole milk (boiled)
- 2 tbsp unsalted butter (melted)
Additional
- ½ cup granulated sugar (for rolling)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and kosher salt. Add the softened unsalted butter and room temperature cream cheese. Mix and knead the ingredients together until a smooth, uniform dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Make the Walnut Filling: In a saucepan over medium heat, combine the finely ground walnuts, granulated sugar, boiled whole milk, and melted butter. Stir constantly as the mixture warms and thickens slightly, creating a sweet, rich filling. Remove from heat and let cool to room temperature.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a rectangular sheet about ¼ inch thick. Spread the walnut filling evenly over the dough. Carefully roll the dough into a tight log, sealing the edges.
- Slice and Roll in Sugar: Using a sharp knife, cut the log into 1/2-inch thick slices. Roll each slice in granulated sugar to coat the exterior, adding a sweet crunchy texture.
- Bake the Cookies: Place the sugared slices on a parchment-lined baking sheet, spacing them slightly apart. Bake in the preheated oven for 12 minutes or until the edges are golden brown and the cookies are flaky.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on a wire rack. This helps them set and enhances their flakiness. Serve with tea or coffee for a delightful treat.
Notes
- The cream cheese crust is key for a flaky texture and rich flavor.
- Ensure the walnuts are finely ground to avoid a gritty texture in the filling.
- Boiling the milk before adding helps to slightly caramelize the sugar and intensify flavor in the filling.
- Rolling the cookie slices in granulated sugar before baking adds a crisp, sweet exterior.
- Store baked cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 132 kcal
- Sugar: 7 g
- Sodium: 41 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg
