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Hungarian Walnut Roll Beigli

A classic treat, sweet, nutty and delicious. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Hungarian
Keyword: beigli, christmas, gluten free, hungarian, walnut
Servings: 18 slices
Calories: 189kcal
Author: Tina


  • oven


  • 1 and 1/2 cup gluten free flour blend
  • 2 Tbsp non dairy butter
  • 2 Tbsp soy yogurt
  • 3/4 cup soy or almond milk mixed with the 2 Tbsp apple cider vinegar and let it sit for 10 minutes
  • 2 Tbsp apple cider vinegar to mix with the plant based milk
  • 2 tsp psyllium powder
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp coconut or raw cane sugar
  • 2 tbsp ground flax seeds
  • 1/4 tsp sea salt

Walnut Filling

  • 3/4 cup pitted dates
  • 3/4 cup plant based milk, I used soy for this recipe, seems to work the best is the richest plant based milk
  • 300 grams or 10,5 ounces walnuts, ground fine, it shouldn't stick into a ball
  • 1 lemon organic, only the zest of the lemon
  • 1 tsp vanilla extract or powder
  • 1/4 tsp cinnamon, just a touch for the flavor
  • 2 Tbsp honey, optional
  • 1 Tbsp maple syrup mixed with 2 tbsp plant based milk second wash
  • 1/2 cup raisins soaked and dried


  • Mix the baking powder,baking soda, psyllium powder, sugar, ground flax, sea salt and flour. Add in the butter and yogurt and work it through the flour with a fork.
  • When done add in the soured soy milk and kneed it to form a dough. If needed add some more milk a tbsp at a time. When done it should not be sticky. Set in the fridge covered in foil. 

Walnut Filling

  • Blend the dates and plant based milk until smooth. Add to a pan and heat stirring often. When hot add in the ground walnuts, lemon zest, cinnamon, vanilla and honey. Stir and take off the heat. Let it cool completely before using.
  • Roll out the dough on a lightly floured sheet of parchment paper. It should be about 1/4 inch thick and a rectangle shape. Lay the long side in front of you and spread the cold  walnut filling evenly on the dough leaving only 1/2 inch uncovered at the sides. You can add the soaked raisins, optional.
  • Roll using the parchment paper, the easiest way to go. Place on a baking sheet and brush with some plant based milk. Bake on 180C/375F for 30 to 35 minutes until light colored.
  • Brush the roll using up the whole second wash made of maple syrup and plant based milk. This will give the best golden glow! Keep an eye on it cause it can burn fast. Bake on for about 5 to 7 minutes until golden. 
  • Let it cool completely. It slices even better the next day. I keep it in the fridge for up to 4 days. I dusted it with a little powdered erythritol sugar. 


This brings back so many memories! I hope you like it as much as I do.