Sweet Walnut Rolls

Hi Dorina! Waauw, so cool to hear about your pastry chef training 🤩 Our Slovenian teammate developed this one, and we’d say these are more closely inspired by the walnut rolls enjoyed in Slovenia, though similar walnut-filled pastries are also seen in neighbouring countries in their own variations, like in Croatia and Serbia. From our understanding, bejgli tends to have tighter swirls and a slightly more crumbly, pastry-like dough, while this version is a bit softer and more bread-like. So it’s definitely in the same nostalgic walnut-filled family, but not meant to be a traditional Hungarian bejgli. I hope this helps for now 💛

Heyy Jadamarie, any neutral vegetable oil, such as refined olive oil that doesn’t impart a strong olive oil taste, will work best! A refined coconut oil could also work, but will affect the final texture a bit more. Hope you love the recipe if you’re able to give it a try ☺️

Hiii Janelle! Thanks for your interest in this one ☺️ the whipping cream adds a bit of richness and helps make the filling nice and creamy. You could likely swap it for a thick plant-based cream (like oat or soy cream), or perhaps even full-fat coconut milk (if you’re okay with a coconuty taste) for a similar richness.

In a pinch, you could also probably use a bit more plant milk instead. The filling will be slightly less creamy, but still delicious 🫶 let us know how it goes if you test out any swaps!

It worked out great using full fat coconut milk instead of cream….really good. Just made these last night.