Walnut/poppy seed rolls.Beigli
This is a traditional Hungarian Christmas sweet, also made at Easter. Offered to visitors who have to give an opinion as to which of the two they prefer.
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Difficulty and servings
Serves 50
Preparation and cooking times
1 and 1/2 hours proving the dough, plus standing overnight
- Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.
- Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.
- Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half
- Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble". Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.
- To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry. To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.
- The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.
- When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.
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Ingredients
- 1100g plain flour
- 500g butter or margarine
- 2x 7g sachets of dried yeast
- 50 g caster sugar
- 5 eggs beaten with
- 3 tablespoons yoghurt or soured cream
- For the walnut filling:
- 600 g ground walnuts (not too fine)
- 250g sugar
- 160 g honey
- 30 ml water
- 150g raisins or sultanas
- tsp cinnamon
- grated lemon peel
- 15 ml (1tbsp) rum (optional)
- For the poppy seed filling
- 600 g ground poppy seeds
- 250g sugar
- 160 ml honey
- 15ml (1tbsp) rum (optional)
- 150g raisins or sultanas
- tsp cinnamon
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Difficulty and servings
Serves 50
Preparation and cooking times
1 and 1/2 hours proving the dough, plus standing overnight
Ingredients
- 1100g plain flour
- 500g butter or margarine
- 2x 7g sachets of dried yeast
- 50 g caster sugar
- 5 eggs beaten with
- 3 tablespoons yoghurt or soured cream
- For the walnut filling:
- 600 g ground walnuts (not too fine)
- 250g sugar
- 160 g honey
- 30 ml water
- 150g raisins or sultanas
- tsp cinnamon
- grated lemon peel
- 15 ml (1tbsp) rum (optional)
- For the poppy seed filling
- 600 g ground poppy seeds
- 250g sugar
- 160 ml honey
- 15ml (1tbsp) rum (optional)
- 150g raisins or sultanas
- tsp cinnamon
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27 December 2008
Avril rated and commented on this recipe
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29 January 2012
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