Diótöltelék

Diótöltelék is a traditional Hungarian cake filling made primarily from ground walnuts. It is commonly used in a variety of Hungarian pastries, particularly in rolled cakes like bejgli, and as a filling for cookies and other baked goods. The basic preparation involves finely grinding walnuts and mixing them with sugar, often with the addition of milk, lemon zest, and sometimes cinnamon or rum.

The texture of diótöltelék can range from slightly coarse to very smooth, depending on how finely the walnuts are ground. The sugar content is usually significant, contributing to both sweetness and preservation. Heating the mixture, typically by simmering it with milk, is a common step to help the ingredients meld together and to create a more cohesive filling. This process also toasts the walnuts slightly, enhancing their flavor.

Diótöltelék is a staple in Hungarian holiday baking, especially during Christmas and Easter. Its rich, nutty flavor and satisfying texture make it a beloved component of many classic desserts. Variations exist, with some recipes incorporating breadcrumbs or other binders, but the walnut base remains constant. The preparation is relatively straightforward, making it accessible for home bakers.