Dios Beigli/Bejgli (Hungarian Walnut Pastry Rolls)

Learn how to make traditional Hungarian diós bejgli, a tender walnut roll with a rich, fragrant filling and the signature crackled crust.

If you ever want to make a show-stopping holiday bread that tastes amazing and makes your kitchen smell like heaven, you have to try this diós bejgli. It’s a traditional Hungarian walnut roll with a soft, tender dough wrapped around a fragrant walnut filling. The best part? The signature crackly, glossy crust that forms during baking. It looks so impressive but is actually very doable at home with the right technique!

What Is Diós Bejgli?

Diós bejgli is a classic Hungarian pastry that shows up on just about every holiday table—especially at Christmas and Easter. “Bejgli” simply means a rolled pastry, and diós refers to the walnut filling. There’s also a poppy seed version called mákos bejgli, and it’s totally normal for Hungarian families to bake several rolls of each for gifting and entertaining because they keep really well. It kinda reminds me of Slovenian Potica, which I absolutely adore too!

The dough itself is traditionally rich but not sweet, usually made with butter or lard or combination of both, which gives it that tender, slightly flaky texture. The filling is the real star here—ground walnuts flavored with citrus zest, raisins, and sometimes a splash of rum. It’s fragrant, nutty, and has such a comforting old-world flavor.

What makes bejgli instantly recognizable is the signature marbled, crackly crust. This comes from a unique double egg wash technique and a short chill before baking. When it bakes, the crust develops these pretty, natural cracks that are considered a sign of a well-made bejgli, not a flaw. Every Hungarian grandma has her own way of doing it, of course, but this version stays true to tradition while being very doable at home.

If you love nutty pastries or Eastern European baked goods, diós bejgli is one of those recipes that feels both rustic and elegant—and once you make it, you’ll understand why so many families bake it year after year. I got this recipe from a friend but I incorporate some techniques I learned from King Arthur Baking’s.

Why You’ll Like This Recipe

1. Easy dough that handles beautifully. Lard-based dough is soft, pliable, and very forgiving.
2. Make-ahead friendly. The dough needs chilling, which means you can prep it ahead and bake later.
3. Authentic crackled bejgli crust. The double egg-wash method creates the traditional “marbled” surface.
4. No leakage filling technique. Folding the edges over the filling keeps everything neat and contained.
5. Perfect for holidays (or any time). One roll makes a generous dessert, breakfast, or edible gift.

Ingredients & Substitutions

1. All-purpose flour – Works best for a tender, sturdy dough. You can use bread flour, but the dough will be slightly chewier.
2. Milk – Any dairy milk works. You can use unsweetened almond or oat milk if needed.
3. Instant yeast – You can substitute with active dry yeast; just bloom it in warm milk first.
4. Lard – Traditional and gives the dough its signature tenderness and flakiness. Unsalted butter is the best substitute.
5. Sugar – Regular granulated sugar
6. Eggs – Needed for structure and the egg wash. No good substitute for the yolk/white wash if you want the classic crackle, but you can use whole milk for a softer shine.
7. Salt – Fine sea salt works best.
8. Raisins – You can skip them or substitute with dried cranberries or currants, but the latter is not traditional
9. Black rum – Brandy, whisky, or orange juice (alcohol-free) work too.
10. Ground walnuts – Traditional for diós bejgli, but ground pecans or almonds also work.
11. Powdered sugar – Brown sugar can be used but will change the flavor slightly.
12. Orange zest – Substitute with more lemon zest or a tiny splash of orange extract.
13. Lemon zest – Extra orange zest is the closest alternative.
14. Hot milk (for the filling) – Hot water works in a pinch.
15. Egg yolk and egg white – No substitute if you want the authentic marbled crust, but a whole-egg wash works if you’re not aiming for the traditional crackle.

Tips for the Best Diós Bejgli

1. Chill the dough after kneading. This makes the dough easier to roll out without shrinking or tearing.
2. Fold the edges over the filling. This simple step prevents the filling from leaking during baking.
3. Use the two-stage egg wash (yolk → rest → egg white → chill). This creates the beautiful crackled bejgli look.
4. Don’t skip the poking step. The steam needs escape routes. The holes help the roll maintain its shape and prevent random cracks.
5. Let it cool completely. Cutting too soon can cause the layers to smear or collapse. Patience = pretty slices.

Storage

1. Room temperature: Wrap the cooled bejgli in plastic wrap or store it in an airtight container. It keeps well for 3–4 days at room temperature.
2. Refrigerator: Store tightly wrapped for up to 7 days.
3. Freezer: Wrap the whole roll or slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

1. Warm slices in a 300°F (150°C) oven for 8–10 minutes.
2. Or microwave a slice for 10–12 seconds, but avoid over-heating or the filling may dry out.

Frequently Asked Questions

1. Why did my bejgli crack too much or burst open?
Usually this happens if the dough wasn’t poked enough before baking. Those little fork holes allow steam to escape and help the roll keep its shape. Overfilling the dough or rolling too tightly can also cause bursting.
2. Can I make the dough ahead of time?
Yes! The dough actually benefits from chilling. You can refrigerate it for up to 24 hours before rolling and filling.
3. Can I use a different filling?
Absolutely. Poppy seed filling (mákos bejgli) is the other traditional version. You can also experiment with chestnuts, almonds, or hazelnuts.
4. My dough keeps shrinking when I roll it—what should I do?
If the dough pulls back, it needs to relax. Cover it and let it rest for 10–15 minutes and try again.
5. Do I really need both egg yolk and egg white washes?
Yes, if you want the classic marbled bejgli look. The yolk gives color, and the egg white tightens and dries the surface so it crackles beautifully during baking.
6. Can I skip the alcohol in the filling?
Yes. Soak the raisins in warm water or orange juice instead.