DrygastDrygast, 2020-12-03

Budapestrulle, also known as Budapestbakelse, Budapestlängd or Budapeststubbe.


  • Servings8 Portions
  • AllergensEggs, Milk, Tree nuts


  • Prep Time30 min
  • Rest Time60 min
  • Cook Time30 min


Budapestrulle, also known as Budapestbakelse, Budapestlängd or Budapeststubbe is a gluten free pastry that mainly consists of sugar, egg whites, hazelnuts and whipped cream mixed with pieces of fruit, such as canned peach, apricot or mandarin or - more rarely - sliced fresh banana. It is baked like a roll cake with hazelnut base on which cream and fruit mixture is spread. It is then rolled, drizzled with chocolate and divided into portions. Budapest pastries are often served standing and garnished with whipped cream and a mandarin slice each. The Budapest pastry was created by the confectioner Ingvar Strid, born in 1926 in Vetlanda Sweden.

A traditional version consists of a hazelnut meringue filled with whipped cream and preserved mandarin slices. Nowadays, some bakeries and bakers opt for other fillings instead, such as fresh raspberries or strawberries.

It is excellent to bake this and leave it in the fridge overnight - I almost think it is better the next day.

The pastry is usually served cut into pieces that are decorated with cream and berries, but I think you can server the whole roll as is and let the guests take as big a piece as they want.

The Budapest roll has its very own day and is celebrated on the 1st of May. On this day, it is a requirement to eat at least 2 pastries. You can easily make this pastry lactose-free by using lactose-free cream and it is already gluten-free as it does not contain any flour at all. For a more LCHF friendly variant, replace the sugar with a sweetener.

The original recipe that I used as a template for this can be found at:

200 g of egg white is about 6 larger eggs.


Tart Case

Nutrition Facts*

 TotalServing100 g
Energy4483.8 kcal560.48 kcal318 kcal
Carbohydrates368.72 g46.09 g26.15 g
Fat317.25 g39.66 g22.50 g
Protein57.81 g7.23 g4.10 g
Sugar280.73 g35.09 g19.91 g
Salt1.41 g0.18 g0.10 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


Tart Case
  1. Preheat the oven to 190 degrees celsius.
  2. Roast hazel nuts (in a dry pan or in the oven 8-10 minutes) and rub the the peel off. Mix the nuts into a powder.
  3. Whisk eggwhite and half the sugar to a meringue. Add the other half of the sugar and whisk for a couple more minutes.
  4. Mix potato starch and hazel nuts. Fold into the batter and mix. Spread or pipe the mixture onto a baking tray covered with baking paper.
  5. Cook in the middle of the oven for 16-18 minutes. Turn the meringue up side down, remove the baking paper and put a new baking paper on top. Let it rest and cool down.
  1. Whisk double cream and cocoa.
  2. Spread the cream on top of the tart case and sprinkle with mandarins.
  3. Roll upp the whole thing using the baking paper.
  1. Melt the chokolate curl over the roll.
  2. Sprinkle with some extra chopped hazel nuts.
  3. Pipe small peaks of whipped cream on top of the roll and cut the roll into portion size pastries.
  4. Store in the fridge until it's time to serve.