In a bowl, combine flour, sugar, salt, and lemon zest.
Cut in the cold butter until the mixture is crumbly.
Mix in the egg yolk, sour cream, and milk. Knead until smooth.
Divide into 2 equal balls, wrap in plastic, and chill for 30 minutes.
2. Prepare the Fillings:
For each filling, heat milk with sugar until dissolved. Add the nuts or poppy seeds and remaining ingredients. Stir until thickened. Let cool completely.
3. Assemble the Rolls:
Roll each dough ball into a rectangle (about ¼-inch thick).
Spread cooled filling evenly, leaving a border.
Roll up tightly like a log, pinch ends closed.
Place seam-side down on a baking sheet.
4. Glaze & Rest:
Brush rolls with the egg yolk mixture, let rest uncovered 30 min.
Then brush with egg white and refrigerate 30–60 more min (for marbled shine).
5. Bake:
Preheat oven to 350°F (175°C).
Prick top of each roll with a fork (to let steam escape).
Bake for 35–40 minutes, or until golden brown.
🧊 Let cool completely before slicing — Beigli is best when rested!
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