Here’s a traditional Hungarian Walnut & Poppy Seed Roll recipe — called Bejgli 🇭🇺
These are classic holiday pastries with a tender dough and rich fillings.
Hungarian Bejgli (Walnut & Poppy Seed Rolls)
Dough Ingredients (for 2 rolls)
- 3 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup cold butter, cubed
- 2 egg yolks
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 pinch salt
Walnut Filling
- 1½ cups ground walnuts
- ½ cup sugar
- ½ cup milk
- 1 tsp vanilla
- Zest of 1 lemon (optional)
Poppy Seed Filling
- 1½ cups ground poppy seeds
- ½ cup sugar
- ½ cup milk
- 1 tsp vanilla
- Zest of 1 lemon (optional)
Instructions
1. Make the dough
- Mix flour, powdered sugar, and salt.
- Cut in cold butter until crumbly.
- Add egg yolks, sour cream, and vanilla.
- Knead until smooth.
- Divide into 2 equal pieces, wrap, and chill 1 hour.
2. Make the fillings
- Heat milk and sugar until sugar dissolves.
- Stir into walnuts or poppy seeds.
- Add vanilla and lemon zest.
- Let cool completely (important).
3. Assemble
- Roll each dough piece into a rectangle (~10×12 inches).
- Spread filling evenly, leaving a small border.
- Roll tightly like a jelly roll.
- Place seam-side down on a lined baking sheet.
4. Egg wash & rest
- Brush rolls with egg yolk.
- Let dry 15 minutes.
- Brush with egg white.
- Chill 30 minutes (helps prevent cracking).
5. Bake
- Bake at 350°F (175°C) for 30–35 minutes
- Light golden brown on top
Tips for Perfect Bejgli
- Fillings must be thick, not wet
- Don’t overfill or rolls may crack
- Slice only when fully cooled
- Flavors improve the next day!
If you want, I can:
- Adjust for store-bought poppy seed filling
- Make it step-by-step with photos
- Share apricot or chestnut variations
Just tell me 😊