Poppy Seed and Walnut Rolls (Bejgli)
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Walnut and poppy seed rolls (“Bejgli) are classic, traditional Christmas desserts in Hungary. We love it with lots of filling and very thin pastry. You need some experience to make it, but it’s worth a try. Sometimes the “bejgli” cracks open during baking, but we say: “Never mind, we’ll eat it with a spoon” 🙂
The bejgli cracks if:
there is too much filling
the filling is too moist
If it happens, you can push back the sides of the hot rolls (with hands or a spatula) and the crack will close.
Ingredients (for 2 rolls)
For the dough:
280 grams (0.6 lbs) all purpose flour
75 grams (2.6 oz) cold butter
50 grams (1.7 oz) rendered lard
30 grams (1 oz) confectioners sugar
a pinch of salt
15 grams (0.5 oz) fresh yeast
1 egg yolk
50 ml (1.6 fl oz) lukewarm milk
1 egg – separated – for the brushing
Poppy seed filling:
150 grams (5.3 oz) ground poppy seed
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest and juice of ½ orange
Walnut filling:
150 grams (5.3 oz) ground walnut
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest of ½ lemon and 2 tbsp of juice
For the two fillings:
100 ml (3.2 fl oz) milk, 1 tbsp honey, 100 grams (3.4 oz) sugar
optional: 6 tbsp raisins soaked in rum
- In a bowl combine the yeast, egg yolk and lukewarm milk. Stir until smooth.
- Sift the flour into a large bowl, add the cold butter, lard, confectioners’ sugar and a pinch of salt.
- Crumble everything together then pour in the egg mixture. Knead until you have a smooth dough which comes off the bowl and your hand.
- Cut the dough into two equal parts, cover with cling film and refrigerate for 1 hour.
- Meanwhile make the fillings.
- Mix the ground poppy seeds with the vanilla sugar, ground cinnamon, grated zest and juice of half orange. Mix the ground walnut with the vanilla sugar, ground cinnamon and grated zest and juice of half lemon.
- Bring the milk (100 ml) into a low boil, add the sugar and the honey and stir until dissolve.
- Pour half of this milk-mixture into the walnut and the other half into the poppy seed mix. (now, you can add the soaked raisins if you like). Stir the fillings well.
- Take the dough out from the fridge.
- Get one dough-ball then form a rectangle with your hand. Roll it out into an even, thin sheet which is about 22×33 cm size. (you can measure it with a pre-cut baking parchment)
- Spoon the walnut mixture onto the pastry sheet, then spread it evenly, leaving out 1 cm of the pastry on all sides.
- Fold the sorter sides of the pastry over the filling. Fold over one of the longer sides, then carefully roll it up. (be sure that the other side of the pastry is on the bottom when it’s rolled up)
- Gently place it onto a baking pan (covered with baking parchment).
- Do the same with the second dough and the poppy seed filling.
- Prick some holes with a fork into the rolls (to let the steam escape during baking)
- Brush the rolls with beaten egg yolk, then let them dry.
- Brush the rolls with egg whites, then let them dry again.
- Put them into the preheated oven and bake on 180C (350F) for 25-30 minutes.
- When it’s nice, golden brow take them out and let them cool completely.
- Slice them (not too thinly) and serve.
- ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© – (all rights reserved)/
Walnut Street Pittsburgh Food, Poppy Seed and Walnut Rolls (Bejgli).
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