MY COOKBOOK

MY COOKBOOK
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21.4.10

HUNGARIAN NUT ROLLS - BEIGLI



The most popular Christmas pastry in Hungary is beigli. Traditionally it comes in two flavors, walnut and poppy seed, though it has become fashionable to make it with chestnut or some type of fruit filling. Walnut and poppy seed filling will endure, folklore says the walnut is protection against bad magic and poppy seeds bring wealth to the home where beigli is served.  Every family has its own beigli recipe, I only recently I got a hold of my mom’s, but since I have been making beigli for nearly half a century myself, I am not about to mess with tradition.


9-1/2 cups flour
3/4 cup icing sugar
2-1/3 cups butter
5 eggs
5-1/4 tsp yeast
1-1/2 cups lukewarm milk
1 egg white
beigli fillings - click on the link

• Dissolve 1 tsp sugar in milk.
• Sprinkle with yeast, let stand 5 minutes.
• In a bowl mix the flour, icing sugar and lemon zest.
• Add the eggs, yeast mix and rum.
• Combine ingredients and kneed on a board for 10 minutes.
• Divide dough into 5 rounds.
• Cover and let rest in cool place overnight.

• Next day, bring to room temperature.
• Prepare the fillings.
• Roll the first round into a rectangle.



• Spread with 1/3 of the walnut filling, leaving 1 cm edge all around.


• Tuck in both ends and loosely roll up in jellyroll fashion.
• Repeat with other rounds, making 3 walnuts, 2 poppy seed rolls.


• Place on greased cookie sheets without touching.


• Glaze the tops with beaten egg white.

• Chill for 1/2 hour.
• Poke sides with fork, to prevent filling spilling out.
• Glaze with beaten egg whites again for marbleized effect.
• Place in a preheated 350F oven.
• Reduce heat to 325F immediately.
• As rolls begin to get color, reduce to 300F.
• Bake for 45-60 minutes until golden brown.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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