Beigli — Hungarian Poppy Seed & Walnut Beigli

A rich and traditional Hungarian pastry filled with sweet walnut or poppy seed filling, especially popular during Christmas and holidays in Hungary.

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Ingredients

Dough

• 500 g all-purpose flour
• 250 g butter, softened
• 50 g powdered sugar
• 2 egg yolks
• 1 whole egg
• 7 g dry yeast
• 100 ml warm milk
• Pinch of salt

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Walnut Filling

• 250 g ground walnuts
• 120 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• Handful of raisins (optional)

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Poppy Seed Filling

• 250 g ground poppy seeds
• 120 g sugar
• 120 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• Raisins optional

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Instructions

1. Prepare the Dough

1. Dissolve yeast in warm milk and let activate for 5 minutes.
2. Mix flour, powdered sugar, salt, butter, egg yolks, and egg.
3. Add yeast mixture and knead into a smooth dough.
4. Divide into 2 equal portions and let rest for 30 minutes.

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2. Make the Fillings

1. Heat milk and sugar in a saucepan.
2. Stir in walnuts or poppy seeds.
3. Add vanilla, lemon zest, and raisins.
4. Cook briefly until thickened, then cool completely.

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3. Assemble the Beigli

1. Roll dough into rectangles.
2. Spread filling evenly, leaving a small border.
3. Roll tightly into logs.
4. Place seam-side down on a lined baking tray.

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4. Bake

1. Brush with egg yolk and allow to dry slightly.
2. Brush again for the traditional shiny finish.
3. Prick tops lightly with a fork.
4. Bake at 180°C (350°F) for 30–35 minutes until golden brown.