Walnut and Jam Bars -Hungarian Londoni Szelet

These Walnut and Jam Bars, known as Hungarian Londoni Szelet, are made with a buttery shortbread crust, a layer of tart jam, and a soft walnut topping that bakes into a delicate meringue.

The recipe comes together with simple pantry ingredients and bakes in about 40 minutes, making it a reliable dessert for holidays, gatherings, or everyday baking. The contrast between the sweet crust, tangy jam, and nutty topping is what makes these bars stand out.

This recipe is one of the closest to my heart. My grandmother Herta made these bars often, using walnuts from the tree in her backyard and rosehip jam she prepared from scratch.

Nothing was written down. Like many traditional recipes from Transylvania, it was learned by watching, not measuring. A handful of flour, a dough that "felt right," and years of repetition.

It took me time to recreate it properly, turning instinct into clear steps without losing what made it special.

This dessert is known under many names, depending on the community. In Hungarian, it is called Londoni Szelet. In Romanian homes, you will hear Prajitura cu gem si nuca or Prajitura London. In Saxon families, names like Szekler Kuchen or Schneider Kuchen are also used.

Different names, same recipe. That is typical for Transylvania, where Romanian, Hungarian, and German traditions overlap and shape the same dishes over generations.

Why This Recipe Works

The success of these bars comes from balance. You have three layers, each with a clear role:

• A shortbread crust that is tender but stable
• A jam layer that brings acidity and prevents the dessert from becoming too sweet
• A walnut topping that adds richness and a slightly chewy texture

The jam is the key. Traditional versions use rosehip jam because it is naturally sweet-tart and cuts through the richness of the butter and walnut topping. Without that contrast, the bars lose their character.

Ingredients Needed

For the Crust:

• All-purpose flour - provides structure
• Granulated Sugar - adds a mild sweetness
• Cold unsalted butter- creates a tender, slightly crumbly texture. Cold butter is essential.
• Egg - binds everything together
• A pinch of salt - enhances flavor

For the jam layer:

This layer defines the flavor of the bars. Rosehip jam is traditional in Transylvania, made from the fruit of Rosa canina. It has a bright, slightly tangy taste that works perfectly in this recipe.

If you cannot find it, use a tart jam such as:

• Plum
• Sour cherry
• Raspberry
• Apricot
• Lingonberry

Avoid overly sweet jams.

For the walnut topping:

This is what gives the bars their identity.

• Eggs and sugar create a light meringue base
• Lemon zest adds freshness
• Ground walnuts bring texture and depth
• A pinch of salt balances everything

How To Make

While you can definitely make the shortbread crust by hand, I chose to use a food processor.

Step 1. Ground the walnuts in the food processor.

Step 2. Make the crust. The unsalted butter has to be very cold, directly from the fridge. Start by measuring all the ingredients and gathering them together.  

To make the crust, put the dry ingredients in the food processor and add the butter. Pulse 3-4 times or until you obtain a dough that has a sandy texture. Add the egg and pulse a few more times until you obtain a dough.

Shape the dough into a thick disk, wrap it in plastic and refrigerate for 30 minutes.

Step 3. Make the walnut topping: I used the same food processor to make the cream. Place the eggs, sugar, and zest of lemon in the food processor and pulse a few times until the mixture looks frothy.

Incorporate the ground walnuts and mix until you obtain a creamy mixture.

Step 4. Assemble the pan and bake: Preheat the oven to 350F/180C. Lightly flour the dough and the table surface and roll the dough to the size of a 9x13 inch (23/33cm) baking pan. Place the dough in the baking pan. 

Spread a layer of jam over it. Spread the walnut mixture over the jam. Place the baking pan inside the oven and bake for 40 minutes.

Let the pan cool on a rack, then cut the bars into squares and serve them.

Expert Tips

• Do not overmix the dough
• Keep the butter cold
• Use a tart jam for balance
• Let the bars cool fully before cutting
• Grind walnuts finely, but keep some texture

How To Store

I hope they do not last too long, as they are amazing and everyone will love them. However, these bars can last for about two weeks if you keep them at room temperature in an air-tight container.

This is awesome if you ask me because you can bake them in advance. They are insanely decadent, rich, and so good that you will not be able to stop after only one piece. You can make the recipe for potlucks, picnics, holidays, or any Sunday family meal. 

Perfect with coffee. This is how my grandmother used to serve this dessert.

She used to bake something once or twice a week. Bars, cookies, or tarts, did not matter. It was all about what ingredients she had available.

The baked goods were kept in the pantry and enjoyed during the week with a cup of coffee in the afternoon, especially with friends or family who would stop for a short visit once in a while.

If you are curious about the recipe, I dare you to bake it and tell me if you like it. It is easy to make and very delicious. If you have a major sweet tooth, this dessert is for you. 

More Dessert Recipes

• Meringue Farmer Cheese Bars
• Austrian Chocolate Cream Cheese Bars
• Czech Bars With Jam and Walnuts
• Walnut Cake With Egg Yolk Glaze
• Seven Layers Bars
• Apricot Oat Bars Recipe
• Best Pumpkin Pie Bars With Pecan Crumble

 Enjoy!

📖 Recipe

Walnut and Jam Bars -Hungarian Londoni Szelet

A delicious recipe of Walnut and Jam Bars -Hungarian Londoni Szelet from Transylvania. The rosehip is the star of the recipe, but plum or lingonberry jam works too.

4.93 from 14 votes

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Course: Bars

Cuisine: German

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Inactive Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 24 servings

Calories: 231kcal

Author: Gabriela

Equipment

• ▢
  Nonstick Bakeware 9 Inch x 13 Inch, Gray
• ▢
   Seedless Rosehip Jam
• ▢
  Chopped Walnuts

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Ingredients

For the Crust:

• ▢ 1 ⅔ cups all-purpose flour
• ▢ ⅓ cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 10 tablespoons unsalted cold butter cut into small cubes
• ▢ 1 large egg

Jam layer:

• ▢ 14 ounces fruit jam You need a tart jam, not very sweet, like rosehip, plum, lingonberry, apricot

Walnuts topping:

• ▢ 4 large eggs
• ▢ 1 cup granulated sugar
• ▢ zest from one lemon
• ▢ ¼ teaspoon salt
• ▢ 1 ¾ cups ground walnuts

US Customary - Metric

Instructions

Make the crust:

If you make the dough by hand:

• In a bowl, place flour, salt, and sugar together. Add cubed cold butter and work it into the flour mixture with your fingers or a pastry tool until you obtain a sandy mixture.
• Add egg and knead them together until you obtain a dough.

If you use a food processor:

• In a food processor, place flour, salt, and sugar together.
• Add butter and pulse 3-4 times or until you obtain a dough that has a sandy texture.
• Add egg and pulse a few more times until you obtain a dough.
• Shape the dough into a thick disk, wrap it in plastic, and refrigerate for 30 minutes.

Make the Walnuts Topping:

• Beat the eggs until frothy, then add the sugar and the zest of the lemon. Beat again until creamy. Incorporate the ground walnuts.
• Preheat the oven to 350F/180C.

Assemble the bars:

• Lightly flour the dough and the table surface and roll the dough to the size of a 9x13 inch(23/33cm) baking pan.
• Place the dough in the baking pan.
• Spread a layer of jam over it.
• Spread the walnut mixture over the jam.
• Place the baking pan inside the oven and bake for 40 minutes.
• When cool, cut in squares and serve. This bars should be kept room temperature in a dry, cool place(closed container). They last about 14 days.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 105mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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