The Hirshon Hungarian Poppy Seed And Walnut Beigli 🇭🇺..
🌰 Walnut Filling (Diós Töltelék):
1 ½ cups (150 g) ground walnuts
½ cup (100 g) sugar
¼ cup (60 ml) milk
1 tbsp honey
Zest of ½ lemon
½ tsp cinnamon (optional)
🌼 Poppy Seed Filling (Mákos Töltelék):
1 ½ cups (150 g) ground poppy seeds
½ cup (100 g) sugar
¼ cup (60 ml) milk
1 tbsp honey
Zest of ½ lemon
½ tsp vanilla extract
🥚 For glazing:
1 egg yolk (for the first coat)
1 egg white (for the second coat)
🍳 Instructions
1️⃣ Make the dough:
In a large bowl, mix flour, sugar, salt, and lemon zest.
Cut in the cold butter until crumbly.
Add the sour cream, egg yolk, vanilla, and yeast. Mix and knead briefly — just until smooth.
Divide into two balls, flatten slightly, wrap in plastic wrap, and chill for at least 1 hour (or overnight for best results).
2️⃣ Make the fillings:
In separate small saucepans, heat milk, sugar, and honey until sugar dissolves.
Add ground walnuts to one pan and ground poppy seeds to the other.
Stir in lemon zest and optional flavorings (cinnamon for walnut, vanilla for poppy seed).
Cook gently for 2–3 minutes, stirring constantly, then let cool completely.
3️⃣ Assemble the rolls:
Roll each dough ball into a rectangle about ¼ inch thick.
Spread the poppy seed filling over one rectangle and the walnut filling over the other, leaving about ½ inch border on all sides.
Roll tightly from the short edge into a log, tucking ends under. Place seam-side down on a parchment-lined baking sheet.
4️⃣ Glaze and rest:
Brush each roll with egg yolk. Let rest uncovered for 30 minutes.
Brush with egg white. Let rest again for another 30 minutes.
This gives the beautiful traditional marbled crust!
Prick each roll several times with a fork (to let steam escape and prevent cracking).
5️⃣ Bake:
Bake at 350°F (175°C) for 30–35 minutes, until golden brown and glossy.
Cool completely before slicing — fillings will firm up as they cool.
🍽️ Ashley’s Tips
Store wrapped in foil for up to 5 days — flavor deepens beautifully.
Dust lightly with powdered sugar for a festive touch.
Serve sliced with coffee or tea — it’s divine! ☕✨
Would you like me to share a step-by-step photo-style layout version of the Beigli (perfect for your blog readers)? I can format it like your popular recipe posts — easy to follow and super visual.
