Beigli: A Traditional (Jewish) Hungarian Pastry

Authentic Hungarian Beigli is a classic you’ll almost always find on Christmas tables, but for me, it comes from my best friend’s Libyan grandmother. Jewish families who moved from Hungary and Eastern Europe to North Africa brought recipes like this with them, folding it into their holiday baking alongside traditional North African dishes. When they later immigrated to Israel, they brought it again, so now I can’t imagine Rosh Hashanah or Yom Kippur without it.

My biggest impression of this delicious pastry is that the dough is a cross between sweet bread and cookie. It is light and elastic like bread but also tender, dense, and sweet like a cookie. To achieve this texture, I used only the egg yolk and added more sugar than I would when I baked sweet bread, like this Israeli Rugelach or this Apple babka.

This is my Jewish version of the classic Hungarian pastry. For more Jewish recipes from around the world check out this Polish Apple Cake, this Italian Sfratti Cookies, and these Moroccan Sfenj donuts.

Key Ingredients

The complete recipe is at the bottom of this post in the recipe card, below is a quick recap for the main ingredients, thier rule in the recipe and substitutions when possible.

For the dough

• Unbleached All-purpose flour. Or, bread flour. Other type of flour like bleached, or cake flour do not have string enough gluten to hold the structure of the pastry.
• Instant yeast. I love using instant yeast when I bake because all we need to to is add it to the flour and pour over the liquids without having the need to activate it. See the recipe note on the recipe card for dry, active, or fresh yeast.
• Salt and Sugar. Both are crucial for the success of the recipe and should not be overlooked or missed: while sugar adds moisture, and sweetness, the salt strength the structure of the dough. Together they are the yin and yan of an elastic, soft and tender pastry.
• Egg yolks. They are mostly fat, so they add another layer of tenderness and favor while the protein provide structure.
• Lukewarm milk. The milk needs to be lukewarm; if it is too hot, it will kill the year. And cold milk will delay the rise time.
• Unsalted butter at room temperature. This is what makes this recipe a pastry and not bread. It adds flavor and coats the dough with fat giving it a smooth, buttery bite.
• Orange zest is not a classic ingredient in this Hungarian dessert, but flour adds a lot of flavor that complements both the poppy seed and walnut version. If you prefer, use lemon zest.
• Egg for egg wash. Please do not skip this part, it is what gives the rolled the glossy, golden brown stunning color.

For a vegan option, use water instead of milk and vegan butter or margarine.

How to Make

The dough needs to rest twice, so planning is essential. You can make the filling while the dough rests for the first time or up to three days ahead.

Make the Dough

Step one: In a large bowl, mix the flour, yeast, sugar, salt, and egg yolks on low while adding the milk and vanilla extract.

Step two: Mix until the flour is hydrated, then add the butter.

Step three: Knead on medium speed until the dough ball is smooth. 

Step four: Place the dough in a bowl, cover it with plastic wrap, and set it aside to rest for about 90 minutes. Note: The dough will not be very elastic and will not rise very much or fast.

Make the Fillings

Step one, make the poppy seed filling: Place the poppy seeds, sugar, flour, egg, and butter in a food processor and process until smooth. Transfer the filling to a bowl, and mix in the raisins, if using.

Step two, make the walnut filling: Place the ground walnuts, sugar, flour, egg, and butter in a food processor and process until smooth. Transfer to a separate bowl and mix in the raisins. 

Assemble and Bake

Step one: Divide the dough into two equal pieces. Using a rolling pin, roll the first piece into a 12×16-inch rectangle. Set the second part aside while you work. 

Step two: Evenly spread the poppyseed filling over the rolled dough.

Step three: Roll the dough to make a spiral log, starting with the longer side. Seal the ends of the poppy seed roll.

Step four: Repeat with the second part of dough and walnut filling.

Step five: Place the logs on a large baking tray lined with parchment paper, brush with the egg wash, and set aside for the second rise, which should take about two hours.

Tips for Perfect Beigli

• The dough is smooth but not very elastic and does not rise very much. It will double its size but not have a fluffy, pillowy feel.

Yields

This recipe yields two large Beigli, one with poppy seed filling and one with walnut filling. Each roll can be sliced into about 12-15 pieces, depending on the size of each slice. You can also make four medium rolls; dive the dough into four parts and roll each into 8×10 rectangles. Spread each part with half of the filling.

Store, Make Ahead, and Freeze

• Store: Beigli can be stored in an airtight container at room temperature for up to 5 days. If you prefer, it can be refrigerated to keep it fresher longer.
• Make ahead: You can make the fillings up to 2 days in advance.
• Freeze: Beigli can be frozen either before or after baking. To freeze before baking, wrap the rolled Beigli in plastic wrap and foil, place in a plastic bag then freeze for up to 2 months. Thaw in the fridge overnight and bake as directed. To freeze after baking, wrap in plastic and foil, and freeze for up to 3 months. Thaw at room temperature before serving.