Beigli: Hungarian Walnut & Poppy Seed Roll
Beigli with walnut and poppy seed filling is a cake that has fascinated me for as long as I can remember. Growing up in Transylvania, where there is a large Hungarian minority, I was surrounded by traditional Hungarian dishes from an early age, and beigli was always one of the most memorable. For many years, I always chose the poppy seed version. Its slightly bitter and the deep flavor completely enchanted me.
Over time, I slowly began to appreciate the walnut filling as well; perhaps after learning more about the nutritional benefits of walnuts. For several years, the walnut roll became my clear favorite and the one that always ended up on my plate.
The poppy seed version stayed somewhat in the background until I finally decided to make beigli at home. I’m very glad I did, because it turned out to be just as wonderful as the walnut one. That familiar poppy seed flavor felt comforting and nostalgic, and it truly fed my soul all over again.
I used a traditional Hungarian recipe for this classic walnut and poppy seed roll. The result was everything I had hoped for: beautifully baked rolls with a soft interior and a rich, aromatic filling.
Beigli: Hungarian Walnut and Poppy Seed Roll
Ingredients
Dough:
- 500 g all-purpose flour
- 200 g butter
- 10 g fresh yeast
- 1/2 teaspoon salt
- 50 g powdered sugar
- 2 egg yolks
- 150 ml warm milk
- 1 teaspoon vanilla extract
Poppy Seed Filling:
- 200 g poppy seeds
- 80 g sugar
- 100 ml milk
Walnut Filling
- 200 g ground walnuts
- 50 g raisins
- 70 g sugar
- 1 teaspoon vanilla extract
- 100 ml milk
Glazing
- 1 egg (separated)
Instructions
Dough:
- Sift the flour into a bowl and mix in the salt. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Dissolve the yeast in about 50 ml of the warm milk along with 1 tablespoon of the sugar. Let it sit for 5 minutes, until slightly foamy.
- Add the yeast mixture to the flour, along with the egg yolks, remaining sugar, and vanilla extract.
- Gradually add the remaining warm milk and knead for 5–10 minutes, until you obtain a soft, smooth, non-sticky dough. Add a little flour or milk if needed.
- Cover the dough with cling film and refrigerate for 30 minutes.
Prepare the Poppy Seed Filling
- Heat the milk and sugar in a saucepan until the sugar has completely dissolved.
- Pour the hot milk over the ground poppy seeds, stir well, and set aside to cool.
Prepare the Walnut Filling
- Heat the milk with the sugar and raisins until the sugar dissolves.
- Pour the mixture over the ground walnuts, stir well, then add the vanilla extract. Set aside.
Assemble the Beigli
- Remove the dough from the refrigerator and divide it into two equal pieces.
- Roll the first piece into a thin rectangle. Spread the poppy seed filling evenly over the surface, then roll it up tightly.
- Place the roll seam-side down on a baking tray lined with parchment paper.
- Repeat with the second piece of dough and the walnut filling, placing the roll next to the first one.
Glaze and Bake
- Mix the egg yolk with 1 tablespoon of milk and brush it evenly over both rolls. Refrigerate for 10 minutes.
- Remove from the fridge and brush the rolls with the beaten egg white. Refrigerate again for 10 minutes.
- Preheat the oven to 180°C (356°F).
- Bake for 35–40 minutes, until the rolls are beautifully golden and glossy.
Serve
- Let the beigli cool completely before slicing. The crust will be shiny and delicate, while the inside remains soft and rich. Enjoy.
Notes
For more Hungarian desserts, check out our round-up of the most popular Hungarian desserts that you need to try at least once.
Related: Walnut-Shaped Cookies with Caramel Cream
Related: Plum & Grape Hencleș (Transylvanian Cake)
Related: Walnut Crescent Cookies
Related: Romanian Vegan Donuts
Related: Papanasi Recipe
This is not specific to Hungary. We have exactly the same thing in Croatia (and rest of the former Yugoslavia)