Beigli – Walnut/Poppy pastry roll
“Q” From where did the Beigli became a custom in Hungary and when? Beigli originates from Germany. Was in the 19th century during the Austro-Hungarian Monarchy.
“A” Beigli originates from Germany and in the 19th century during the Austro-Hungarian Monarchy became as indeed on one the real traditional Hungarian poastry.
Beigli is an authentic Hungarian pastry roll, also well known and popular in parts of Central – Eastern Europe and for sure in Israel.
This is a traditional food in Hungary which floats around at many kitchens at home and families have their own recipes. The beige is open to all fillings … with county-poppy, candied fruit, quince-nut, apple-cinnamon-cocoa, poppy-orange peel, plum jam, chestnuts, coconut, blueberry jam, dried peach nuts, rum-dried plums just to name a few.
The dough can either be risen dough … as here below … or crumbly dough. Some recipes call for cooking the filling in milk,others simply direct to mix it with grated apple for added moisture. Beigli is a cake that keeps very well for days or even for a couple of weeks.
Most pastry shops, patisseries and grocery stores sell Beigli, especially during the season at Xmas, but during any time of the season the begli is a treat having with a cuppa tea or coffee.
Before taking the road to bake the Beigli … it’s good to know … can give it a try to your hands, this is probably not a pastry for the beginning baker. If you have some experience baking things at home, though… you will be up for a challenge, but by the end certainly be rewarded for the awesome taste by family members.
Recipe: for 2 rolls … cca 8 servings … preparing time cca. 120-150 mins. (may sound longtime in baking a Beigli, but time slips away so quickly as preparing and baking, not to mention enjoying the fantastic smell fulfilling the whole kitchen from the Beigli.
Ingredients:For the Dough: 330 g flour, 130 g butter, 30 g icing sugar, a pinch of salt, 50 ml milk, 1 egg york plus 1 egg separated, 20 g fresh yeast.
For the Filling: 150 g ground walnut or poppy seed, 4 tbs icing sugar, a handful of soaked raisins, 1 lemon zest, 200 ml milk.
Baking process: Place into the lukewarm milk the yeast and a tbs of sugar into a larger bowl and leave it for a few mins till it is risen. Crumble the butter with the flour then add the salt, sugar, egg york and the milk with the yeast. Mix it well and knead. If it goes too tough then mix it with more warm milk into it. Let it rest for cca half-an-hour. Then in the meantime can make the filling. Bring the ground walnut … or the ground poppy seeds … with milk, raisin, lemon zest and the sugar to a gentle boil, do not overheat, but it should not be too liquid. Getting back to the dough now, divide the dough into 2 equal parts and start to roll out to a rectangle shape. Separate half of the filling to one dough, threnafter fill the other dough. Roll it up, start from the wider side. Seperate the eggs. Use a brush the surface with the egg york. After having it dried, then brush with the egg white. Make a couple of holes on the top then place it into the oven of temp 180 C degree for cca 20-30 mins. The pastry will get a shinning brown color that will also open the door for the appetite. It has to be cooled down before slicing.
Bet your cake became delicious … enjoy every piece of it.
© by Aggie Reiter
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