Here’s a classic Hungarian dessert—Beigli, a traditional rolled pastry filled with walnuts or poppy seeds. It’s a staple for Christmas and other celebrations, with a rich, buttery dough and sweet, nutty filling.
Beigli (Traditional Hungarian Nut Rolls)
Ingredients (Makes 2–3 rolls)
For the dough:
500 g (4 cups) all-purpose flour
200 g (1 cup) unsalted butter, softened
100 g (1/2 cup) granulated sugar
25 g (1 packet) fresh yeast or 7 g dry yeast
200 ml (3/4 cup + 1 tbsp) milk, lukewarm
2 large eggs
Pinch of salt
1 tsp vanilla extract
Zest of 1 lemon (optional)
For the walnut filling:
200 g (2 cups) ground walnuts
100 g (1/2 cup) sugar
100 ml (1/2 cup) milk
1 tsp vanilla extract
Optional: 1 tsp cinnamon or lemon zest
For the poppy seed filling (optional variation):
200 g (2 cups) ground poppy seeds
100 g (1/2 cup) sugar
100 ml (1/2 cup) milk
1 tsp vanilla extract
For brushing:
1 egg, beaten
Optional: 1 tbsp milk
Instructions
Prepare the dough:
In a small bowl, dissolve yeast in lukewarm milk with 1 tsp sugar. Let sit 5–10 minutes until frothy.
In a large bowl, combine flour, sugar, salt, lemon zest (if using), butter, and eggs.
Add yeast mixture and knead until smooth and elastic (~10 minutes).
Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
Prepare the filling:
For walnuts: Heat milk gently, add ground walnuts, sugar, vanilla, and optional cinnamon. Stir to combine and cool slightly.
For poppy seeds: Heat milk, add ground poppy seeds, sugar, and vanilla. Stir until thickened and let cool.
Assemble the rolls:
Preheat oven to 180°C (350°F).
Divide dough into 2–3 portions.
Roll each portion into a rectangle (~30×20 cm / 12×8 inches).
Spread filling evenly, leaving ~1–2 cm at edges.
Roll tightly from the long side to form a log. Seal edges well.
Place on a parchment-lined baking tray, seam side down.
Brush and bake:
Brush rolls with beaten egg (mixed with a little milk).
Bake 35–40 minutes until golden brown.
Cool completely on a wire rack.
Serve:
Slice into 1–2 cm (1/2 inch) thick slices.
Optional: dust with powdered sugar before serving.
Tips:
Beigli tastes best a day or two after baking, as the flavors settle.
You can alternate walnut and poppy seed rolls for variety.
Keep in an airtight container for up to a week or freeze for longer storage.
If you want, I can also make a Facebook-ready step-by-step visual post for Beigli that shows the rolling, filling, and baking process—it usually gets great engagement.
