Ah, Bejgli! 😋 This is a classic Hungarian pastry, traditionally made for Christmas and other holidays. It’s a sweet, rolled pastry filled with either poppy seeds (mákos) or walnuts (diós), lightly glazed and baked to golden perfection.
Here’s a clear guide to making it:
🥮 Bejgli (Hungarian Rolled Pastry)
Ingredients (for 2 rolls)
For the dough:
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3 ½ cups (440 g) all-purpose flour
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½ cup (100 g) sugar
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½ tsp salt
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1 packet (7 g) active dry yeast
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½ cup (120 ml) warm milk
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½ cup (115 g) unsalted butter, softened
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2 egg yolks
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1 tsp vanilla extract
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Zest of 1 lemon (optional, for aroma)
For the filling:
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1 cup ground poppy seeds or finely chopped walnuts
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½ cup (100 g) sugar
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½ cup (120 ml) milk
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1 tsp vanilla extract
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Optional: 1–2 tsp honey
For brushing:
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1 egg, beaten
Instructions
1. Make the dough
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Warm the milk slightly and dissolve yeast with a pinch of sugar; let sit 5–10 minutes until frothy.
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In a large bowl, combine flour, sugar, and salt.
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Add yeast mixture, egg yolks, vanilla, lemon zest, and softened butter.
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Knead until smooth and elastic (about 8–10 minutes).
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Cover with a clean towel and let rise for 1–1.5 hours, until doubled in size.
2. Prepare the filling
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In a saucepan, combine poppy seeds or walnuts with sugar and milk.
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Cook gently for 3–4 minutes, stirring, until slightly thickened.
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Add vanilla (and honey, if using). Cool completely.
3. Assemble the Bejgli
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Preheat oven to 350°F (175°C).
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Divide dough into 2 portions. Roll each into a rectangle (about ¼ inch thick).
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Spread the filling evenly over the dough, leaving a ½-inch border along the edges.
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Roll the dough tightly from one long side into a log. Pinch the edges to seal.
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Place seam-side down on a baking sheet lined with parchment.
4. Bake
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Brush the rolls with beaten egg.
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Bake 30–40 minutes until golden brown.
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Let cool completely before slicing (slicing while hot can cause cracking).
💡 Tips
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Prevent cracking: Roll the dough gently, don’t overstretch, and chill slightly before baking if needed.
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Flavor boost: Add a teaspoon of rum or orange zest to the filling.
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Storage: Bejgli keeps well wrapped at room temperature for 3–4 days and tastes even better the next day.
If you want, I can also give you a shortcut “quick Bejgli” version that’s still flaky and delicious but uses a simpler dough — perfect if you’re short on time.
Do you want me to do that?
