Hungarian Poppy Seed & Walnut Beigli (Bejgli)

Beigli is a traditional Hungarian Christmas pastry filled with poppy seeds or walnuts, with a tender buttery dough and rich sweet filling.

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Ingredients

Dough

• 500 g all-purpose flour
• 200 g butter (cold, cubed)
• 2 egg yolks
• 80 g sugar
• 25 g fresh yeast (or 7 g dry yeast)
• 150 ml warm milk
• Pinch of salt

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Walnut Filling

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1–2 tbsp honey (optional)

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Poppy Seed Filling

• 250 g ground poppy seeds
• 100 g sugar
• 120 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1–2 tbsp honey (optional)

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Instructions

1. Make the dough

1. Dissolve yeast in warm milk with a pinch of sugar.
2. In a bowl, mix flour, sugar, salt, butter, and egg yolks.
3. Add yeast mixture and knead into a smooth dough.
4. Cover and rest for 1 hour.

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2. Prepare fillings

• Walnut filling: Heat milk and sugar, stir in walnuts, vanilla, lemon zest, and honey. Let cool.
• Poppy seed filling: Do the same using poppy seeds instead of walnuts.

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3. Assemble

1. Divide dough into two pieces.
2. Roll each into a rectangle.
3. Spread filling evenly, leaving edges free.
4. Roll tightly like a log.
5. Place on baking tray with seam side down.

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4. Rest & bake

1. Brush with egg yolk, let dry, then brush again for shiny crust.
2. Prick lightly with a fork.
3. Bake at 180°C (350°F) for 30–35 minutes until golden.