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Beigli: Hungarian Walnut and Poppy Seed Roll
4.9 from 147 votes

Beigli: Hungarian Walnut and Poppy Seed Roll

Beigli is a Hungarian rolled pastry featuring rich dough filled with either sweet poppy seed or walnut mixtures. The dough is enriched with butter, milk, eggs, and yeast for a soft texture, while the fillings combine ground poppy seeds or walnuts with sugar, milk, and raisins for complex sweetness and texture. This dessert highlights careful rolling and baking for a moist, spiced loaf.

Course: Dessert
Cuisine: Hungarian

Ingredients

Dough:
  • 500 g flour
  • 200 g butter
  • 10 g yeast
  • 1/2 teaspoon salt
  • 50 g powdered sugar
  • 2 egg yolk
  • 150 ml milk warm
  • 1 teaspoon vanilla extract
Poppy stuffing:
  • 200 g poppy seeds
  • 80 g sugar
  • 100 ml milk
Walnut filling:
  • 200 g walnuts
  • 50 g raisins
  • 70 g sugar
  • 1 teaspoon vanilla extract
  • 100 ml milk
Glazing
  • 1 egg for glazing

Instructions

Dough:
    Cup of Yum
  1. Sift the flour into a bowl with the salt. Put in the cubed butter and start kneading until you get a crumbly dough.
  2. Place the yeast in 50 ml (1.7 oz) of warm milk with a tablespoon of sugar. After 5 minutes add it to the dough.
  3. Put in the egg yolks, the remaining sugar, and the vanilla extract. Start kneading.
  4. Gradually add the warm milk. Knead the dough for 5-10 minutes.
  5. You will end with get a soft, non-sticky dough. If necessary, add a little milk or flour.
  6. Cover the dough with cling film and refrigerate for half an hour.
Poppy filling:
  1. Place the milk on the heat with the sugar.
  2. When the sugar has completely dissolved, add it to the ground poppy. Stir and set aside.
Walnut filling:
  1. Heat the milk with the sugar and raisins.
  2. When the sugar has completely dissolved, add it to the ground walnuts.
  3. Stir then add the vanilla. Set aside.
  4. Remove the dough from the fridge and divide it into two pieces.
  5. Roll the first piece into a thin rectangular sheet.
  6. Spread on the poppy filling and roll tightly.
  7. Place the cake on a tray lined with baking paper.
  8. Roll out the other piece of dough and spread on the walnut filling.
  9. Roll tightly and place the cake next to the poppy cake.
  10. Brush both with the egg yolk diluted with a tablespoon of milk.
  11. Place them in the fridge for 10 minutes to harden the yolk.
  12. After 10 minutes, remove the cakes from the refrigerator and brush them with beaten egg white.
  13. Refrigerate again for 10 minutes.
  14. Preheat the oven to medium heat: 180 C degrees (356 Fahrenheit).
  15. When the oven is hot, place the tray in the oven.
  16. Bake for 35-40 minutes, until nicely browned on top.
  17. They'll get a shiny golden crust, formidable. Once cooled completely, slice them up. Enjoy!

Notes