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Beigli – Traditional Hungarian Nut Rolls

by Adina 04/11/2017 19 comments

how to make beigli hungarian nut rolls

 

Beigli – a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas!

 

These delicious traditional Hungarian nut rolls or beigli are something you definitely have to try!

I’ve made them for the first time a few months ago just to give them a try and see if they make a suitable post for the blog and we loved them so much, I made them twice since, both times to bring to some parties. Each time they were gone in a flash and I had to hand out the recipe to several people.

 

Hungarian Beigli edited 6 Beigli   Traditional Hungarian Nut Rolls

 

BEIGLI – HUNGARIAN NUT ROLLS

There are two kinds of beigli or Hungarian pastry rolls: the rolls filled with a poppy seed filling (which I have to try soon) and this walnut version, which is kind of similar to the Romanian Sweet Bread with Walnuts – Cozonac that my grandmother always used to make for Christmas and Easter in Romania.

Maybe the Hungarian beigli was the inspiration for the Romanian cozonac, I cannot say, but they are both really delicious! You will find similar pastry rolls filled with poppy seeds or walnuts all over Eastern Europe, so I think it would be really difficult to determine where exactly they originate from.

Although I like cozonac very much nowadays (I used to hate it as a child because it contained nuts and for me any cake containing nuts was disgusting during those time!!!), I could almost say that I prefer making beigli.

Why? Well, I think making the yeast dough is a bit easier than making the cozonac dough. They are both pretty similar, but my grandmother’s cozonac recipe requires such a long and vigorous kneading that it kind of puts me off baking it. On the other side, this beigli recipe requires only a normal amount of kneading, which can be easily done in the kitchen machine (Thermomix in my case).

And another plus point: beigli contains much more walnut filling than the cozonac and that’s definitely something I love.

 

Hungarian Beigli edited 4 Beigli   Traditional Hungarian Nut Rolls

 

HOW TO MAKE THE PASTRY FOR BEIGLI

To make the pastry I used a recipe found here (in Romanian). I liked the fact that they used lard, I just happened to have half a pack in the fridge leftover from making this Apricot Jam Crumble Cake with Walnuts again.

I’ve actually enjoyed baking with lard lately, I’ve rarely ever used it in the past, but after reading a bit online about the benefits of cooking and baking with lard, I kept searching for recipes using it. Luckily, I have my old Romanian cookbooks, they do contain quite a few recipes using lard, it was the normal fat to use half a century ago, too bad that changed.

If you like to read more about lard and why using it in your cooking and baking might be a good idea (well, unless you are a vegetarian) have a look at this article from The Guardian, I found it great!

And if you would like to learn how to render lard at home, visit The Daring Gourmet.

Food processor:

  • Let the lard come to room temperature. Give it together with the flour to the food processor and pulse until mixed.
  • Dissolve the fresh yeast and the sugar in the lukewarm milk. If using instant yeast, mix it with the flour without mixing it first with the milk
  • Give the fresh yeast-milk mixture to the flour-lard mixture and add the egg yolk, whole egg and salt. If using instant yeast, add the lukewarm milk now as well.
  • Knead until the dough is smooth and doesn’t stick to the walls of the machine anymore, 2-3 minutes or depending on the instructions of your food processor. Give the dough to the working surface and knead shortly with the hands. Form a ball.

No food processor:

  • Cut the lard into the flour using a butter knife. Give the lard in small pieces to the flour and keep cutting through it with a knife until roughly incorporated.
  • Add the fresh yeast, which you have dissolved in milk (or the instant yeast mixed with the flour) and the rest of the ingredients needed for the dough.
  • Knead until the dough is smooth and doesn’t stick to your hands anymore. Form a ball.
  • Give the dough to a large bowl, cover with a cloth and let rise in a warm place for about 40-60 minutes or until doubled in size.

 

Hungarian Beigli edited 3 Beigli   Traditional Hungarian Nut Rolls

 

HOW TO MAKE THE WALNUT FILLING FOR BEIGLI

  • Give the ground walnuts, sugar and milk to a small pot and bring to a boil.
  • Take off the heat, let cool for about 5 minutes, then add the rum (or rum aroma), vanilla sugar (or vanilla extract/aroma) and the lightly beaten egg whites.
  • Mix well.

HOW TO FORM THE HUNGARIAN NUT ROLL

  • Give the dough to the working surface and knead shortly again. Divide it into two equal parts.
  • Roll one half of the dough with a rolling pin to form a rectangle of about 35×28 cm/ 14×11 inches. Spread ½ of the walnut filling onto the rectangle leaving about 2 cm/ 0.8 inch space at the bottom and the sides of the rectangle and about 5 cm/ 2 inches space at the top of the dough rectangle.
  • Fold the sides of the dough over the filling to keep it from coming out during the baking. Roll the pastry starting at the bottom side and carefully fold the upper side over the roll, pressing gently to seal the roll as tightly as possible.
  • Place it on a baking tray lined with baking paper, smooth side up and let rest for about 15 minutes.
  • Repeat with the second dough portion and the remaining walnut filling.

EGG WASH

  • Mix the leftover egg yolk and 1 tablespoon milk. Brush the pastry with this mixture and make some holes on the top of the beigli using a fork. This will keep them from splitting.

 

MORE WALNUT CAKES:

Moldavian Yeast Pastry with Honey Walnut Topping – Mucenici

Caramelized Walnuts Buttercream Cake

Caramelized Walnut Cake with Honey Quark Filling

 

Hungarian Beigli edited 7 Beigli   Traditional Hungarian Nut Rolls

 

Hungarian Beigli edited 5 200x200 Beigli   Traditional Hungarian Nut Rolls

Beigli - Traditional Hungarian Nut Rolls

Yield: 2 loaves

Beigli – a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas!

Ingredients

  • Dough:
  • 530 g/ 18.7 oz/ 4 1/3 cups + 1 tablespoon all-purpose flour
  • 125 g/ 4.4 oz/ 1/2 cup lard, room temperature
  • 25 g/ 0.9 oz fresh yeast or 1 sachet (7 g/ 0.25 oz) instant dry yeast
  • 150 ml/ 5 fl.oz/ 2/3 cup lukewarm milk
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 whole egg
  • a pinch of salt
  • Walnut filling:
  • 250 g/ 8.8 oz/ 2 cups ground walnuts
  • 100 ml/ 3.4 fl.oz/ 1/3 cup + 1 ½ tablespoons milk
  • 100 g/ 3.5 oz/ ½ cup granulated sugar
  • 1 tablespoon rum (or a few drops rum aroma)
  • 1 tablespoon vanilla sugar (or a few drops vanilla extract/aroma)
  • 2 egg whites (one from the pastry, one from the egg needed for brushing the pastry)
  • Egg wash:
  • 1 egg yolk
  • 1 tablespoon milk

Instructions

Dough:

    1. Give the flour and the soft lard to the food processor. Pulse until mixed.
    2. Dissolve the fresh yeast and the sugar in the lukewarm milk. If using instant yeast give it to the flour.
    3. Give the yeast-milk mixture to the flour and lard and add the egg
      yolk, whole egg and salt. If using instant yeast, add the lukewarm
      milk now as well.
    4. Knead until the dough is smooth and doesn't stick to the walls of the machine anymore. Give the dough to the working surface and knead shortly with the hands. Form a ball.
    5. If making the dough without a food processor, mix the flour and the lard with the help of a butter knife. Give the lard in small pieces to the flour and keep cutting through it with a knife until roughly incorporated. Add the dissolved yeast and the rest of the ingredients and knead until the dough is
      smooth and doesn't stick to your hands anymore. Form a ball.
    6. Give the dough to a large bowl, cover with a cloth and let rise in a warm place for about 40-60 minutes or until doubled in size.

Nut filling:

    1. Give the ground walnuts, sugar and milk to a small pot and bring to a boil.
    2. Take off the heat, let cool for about 5 minutes, then add the rum (or rum aroma), vanilla sugar (or vanilla extract/aroma) and the lightly beaten egg whites.
    3. Mix well.

Beigli:

    1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
    2. Give the dough to the working surface and knead shortly again. Divide it into two equal parts.
    3. Roll one half of the dough with a rolling pin to form a rectangle of about 35x28 cm/ 14x11 inches.
    4. Spread ½ of the walnut filling onto the rectangle leaving about 2
      cm/ 0.8 inch space at the bottom and the sides of the rectangle and
      about 5 cm/ 2 inches space at the top of the dough rectangle.
    5. Fold the sides of the dough over the filling to keep it from coming out during the baking. Roll the pastry starting at the bottom side and carefully fold the upper side over the roll, pressing gently to seal the roll as tightly as possible.
    6. Place it on a baking tray lined with baking paper, smooth side up and let rest for about 15 minutes.
    7. Repeat with the second dough portion and the remaining walnut filling.

Egg wash:

    1. Mix the leftover egg yolk and 1 tablespoon milk. Brush the pastry with this mixture and make some holes on the top of the beigli using a fork. This will keep them from splitting.

    Bake in the preheated oven for about 30-35 minutes or until deeply golden and cooked through.

Nutrition Information:
Yield: 24 Serving Size: 1 thick slice
Amount Per Serving:Calories: 233 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 29mg Sodium: 21mg Carbohydrates: 24g Fiber: 1g Sugar: 6g Protein: 5g
Nutritional information is not always accurate.
 

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19 comments

[email protected]'s Recipes 04/11/2017 - 16:53

The pastry made with lard must be extremely delicious and the walnut filling sounds really tempting too.

Reply
Adina 08/11/2017 - 19:40

Lard is really great for baking, I can’t believe I didn’t use it for so many years, it used to be so common back in Romania when I was a child.

Reply
grace 05/11/2017 - 22:38

this is so much better than a cake roll filled with frosting! love those walnuts. 🙂

Reply
Adina 08/11/2017 - 19:39

I agree, Grace.

Reply
Anca 06/11/2017 - 12:31

I wanted to make Hungarian beigli, obviously not with lard. :)) I forgot about it until I saw your recipe. I should have a proper look at the recipes I want to try.

Reply
Adina 08/11/2017 - 19:38

It happens to me all the time, so many things I want to try, so little time… 🙂

Reply
Marvellina|What To Cook Today 08/11/2017 - 03:33

I love pastry roll stuffed with nuts like this! One of the reasons I like baklava so much too. You make it sounds like I really must try this out

Reply
Adina 08/11/2017 - 19:38

I hope you do, if you like walnuts, you will love this roll.

Reply
Sissi 08/11/2017 - 17:26

You are such a talented baker, Adina! This looks so perfectly shaped! In Poland this is also a traditional cake, but filled with poppy seeds paste. I have actually eaten it in Hungary too!
I promised myself I’ll bake with lard one day and keep on forgetting to buy lard! I know many sweets taste 100 x better when lard is used.

Reply
Adina 08/11/2017 - 18:51

Thank you, Sissi. I actually intended to make this with poppy seeds as well, but then decided to use walnuts instead. Next time poppy seeds. 🙂

Reply
Nikolas 26/01/2018 - 03:18

Hi,
for the walnut filling ingredients you mention 2 egg whites but later on when you describe how to prepare the filling you nowhere mention where to use those two egg whites. Could you please clarify this point of your recipe?

Thank you

Reply
Adina 26/01/2018 - 08:48

Hi Nikolas, sorry for the confusion, I wrote egg yolks instead of egg whites. So you are supposed to make the filling, let it cool shortly and then add the lightly beaten egg whites.

Reply
Nikolas 26/01/2018 - 14:10

Thank you!

Reply
Bucataresele Vesele 28/02/2018 - 09:46

Arata foarte bine!! <3
Ne bucuram ca v-a placut reteta noastra, multumim de mentionare!!

Reply
Adina 28/02/2018 - 10:25

Multumesc si eu.
🙂

Reply
Tim 27/04/2018 - 16:44

Thank u Adina for your lovely recipes! So this pastry resembles a pastry a coworker gave to me to try a long , long , long time ago and was wonderful . The Doughwas a tight dense Dough like yours however it also had I believe cinnamon and nutmeg in it. So I have have of course lost that recipe and fallen out of contact with my friend and your recipe lookes and sound very familiar to hers ☺️ So adina the only catch is that I have my wife and 10 yr old is vegaterian so what would recommend to substitute for the lard and what would b the amount. Thank u so very much

Reply
Adina 27/04/2018 - 20:57

Hi Tim, I am so glad you like the recipe. I checked the original recipe and it says that you can substitute the 125 g/4.4 oz lard with 250 g/8.8 oz butter or margarine. However, I have never made this recipe with butter, I have only ever made it with lard, so I cannot say for sure what the results would be when using butter. Please let me know if you try it.

Reply
Kaylie 09/12/2018 - 18:21

Thank you for posting this. My grandmother’s family came from Czechoslovakia and she would make these rolls every Christmas along with Kolaczki cookies. No one ever makes them anymore. They are so sweetly delicious and now I want to make them for my family.

Reply
Adina 09/12/2018 - 19:29

Thank you for the comment, Kaylie. I hope you like the rolls.

Reply

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