Beigli: Hungarian Nut & Poppy Seed Roll

Beigli with walnut and poppy is a cake that has always fascinated me. I admit that at first I always chose the poppy version. The bittersweet taste enchanted me for many years.

Gradually, I began to appreciate the walnut version, probably since I discovered the beneficial properties of walnuts. Then followed a few years in which the walnut version was always on my plate.

The poppy version remained in the shadows, until I decided to make it at home. And I’m glad I did as it is as good as the walnut. The poppy cake fed my soul, again.

I used a recipe translated from a Hungarian website, so it’s as close as you can get to the traditional Hungarian nut & poppy seed roll; which is what I was hoping for. The cake turned out beautifully and delighted everyone in the family. It’s simple, delicious, and soft!

Beigli: Hungarian Walnut and Poppy Seed Roll

Paula

4.90 from 48 votes

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Course Dessert

Cuisine Hungarian

Ingredients

 

MetricUS Customary

 

Dough:

• 500 g flour
• 200 g butter
• 10 g yeast
• 1/2 teaspoon salt
• 50 g powdered sugar
• 2 egg yolks
• 150 ml warm milk
• 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:

• Sift the flour into a bowl with the salt. Put in the cubed butter and start kneading until you get a crumbly dough.
• 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.
• Put in the egg yolks, the remaining sugar, and the vanilla extract. Start kneading.
• Gradually add the warm milk. Knead the dough for 5-10 minutes.
• You will end with get a soft, non-sticky dough. If necessary, add a little milk or flour.
• Cover the dough with cling film and refrigerate for half an hour.

Poppy filling:

• Place the milk on the heat with the sugar.
• When the sugar has completely dissolved, add it to the ground poppy. Stir and set aside.

Walnut filling:

• Heat the milk with the sugar and raisins.
• When the sugar has completely dissolved, add it to the ground walnuts.
• Stir then add the vanilla. Set aside.
• Remove the dough from the fridge and divide it into two pieces.
• Roll the first piece into a thin rectangular sheet.
• Spread on the poppy filling and roll tightly.
• Place the cake on a tray lined with baking paper.
• Roll out the other piece of dough and spread on the walnut filling.
• Roll tightly and place the cake next to the poppy cake.
• Brush both with the egg yolk diluted with a tablespoon of milk.
• Place them in the fridge for 10 minutes to harden the yolk.
• After 10 minutes, remove the cakes from the refrigerator and brush them with beaten egg white.
• Refrigerate again for 10 minutes.
• Preheat the oven to medium heat: 180 C degrees (356 Fahrenheit).
• When the oven is hot, place the tray in the oven.
• Bake for 35-40 minutes, until nicely browned on top.
• They'll get a shiny golden crust, formidable. Once cooled completely, slice them up. Enjoy!

Notes

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For more Hungarian desserts, check out our round-up of the most popular Hungarian desserts that you need to try at least once.

Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.