Here’s a simple version:
Hungarian Nut Nuggets (Diós Pogácsa / Walnut Nuggets)
Ingredients:
For the dough:
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1 cup (225 g) unsalted butter, softened
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1/2 cup (100 g) sugar
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2 egg yolks
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2 cups (250 g) all-purpose flour
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1/2 tsp baking powder
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Pinch of salt
For the filling:
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1 cup (100 g) ground walnuts (or hazelnuts)
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1/3 cup (70 g) sugar
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2–3 tbsp milk
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1 tsp vanilla extract
Optional topping:
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Chocolate coating or powdered sugar
Instructions:
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Make the dough:
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Cream the butter and sugar together until light and fluffy.
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Mix in the egg yolks.
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Combine flour, baking powder, and salt, then gradually mix into the butter mixture until you have a soft dough.
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Chill for about 30 minutes (makes it easier to handle).
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Prepare the filling:
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Mix ground nuts with sugar, milk, and vanilla extract until you have a spreadable paste.
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Form the nuggets:
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Roll small amounts of dough into balls (~1 inch).
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Flatten slightly, place a small amount of nut filling in the center, and fold the dough around it to form a nugget shape.
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Place on a baking sheet lined with parchment paper.
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Bake:
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Preheat oven to 350°F (175°C).
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Bake for 12–15 minutes, or until lightly golden.
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Let cool completely.
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Optional finishing:
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Dip in melted chocolate or sprinkle with powdered sugar once cooled.
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💡 Tips:
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You can experiment with hazelnuts, almonds, or even pecans.
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If you want a more Hungarian touch, a light chocolate drizzle makes them extra festive.
If you want, I can also give you a super easy no-roll version that makes them perfectly nugget-shaped with almost no effort—perfect for a quick bake.
Do you want me to give that version too?