Hungarian Finom, Omlós Bejgli (Beigli) Recipe

Hungarian Finom, Omlós Bejgli (Beigli) Recipe

Hungarian Bejgli (or Beigli) is a traditional rolled pastry filled with sweet poppy seed or walnut filling. This delicious treat is especially popular during Christmas and Easter, known for its golden, marbled crust and rich, flavorful filling. A properly made Bejgli should be finom (delicious) and omlós (tender, crumbly), creating a perfect balance between the soft dough and moist filling.

Ingredients

For the Dough:

  • 500 g (4 cups) all-purpose flour
  • 250 g (1 cup) unsalted butter, cold and cubed
  • 50 g (1/4 cup) granulated sugar
  • 1/2 tsp salt
  • 20 g fresh yeast (or 7 g dry yeast)
  • 100 ml (1/2 cup) warm milk
  • 1 egg yolk
  • 100 ml (1/2 cup) sour cream
  • 1 tsp vanilla extract

For the Poppy Seed Filling:

  • 200 g (1 3/4 cups) ground poppy seeds
  • 100 g (1/2 cup) sugar
  • 100 ml (1/2 cup) milk
  • Zest of 1 lemon
  • 1/2 tsp cinnamon
  • 50 g (1/4 cup) raisins (optional)
  • 1/2 tsp vanilla extract

For the Walnut Filling:

  • 200 g (1 3/4 cups) ground walnuts
  • 100 g (1/2 cup) sugar
  • 100 ml (1/2 cup) milk
  • Zest of 1 lemon
  • 1/2 tsp cinnamon
  • 50 g (1/4 cup) raisins (optional)
  • 1/2 tsp vanilla extract

For Brushing:

  • 1 egg yolk (for first coat)
  • 1 egg white (for second coat)

Instructions

1. Prepare the Dough

  1. Dissolve the yeast in warm milk with a pinch of sugar and let it sit for about 5 minutes until foamy.
  2. In a large bowl, combine flour, sugar, and salt.
  3. Add the cold butter and rub it into the flour mixture until it resembles fine crumbs.
  4. Add the egg yolk, sour cream, vanilla extract, and the yeast mixture. Knead into a soft, but non-sticky dough.
  5. Divide the dough into two equal parts, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Filling

For both the poppy seed and walnut fillings:

  1. Heat the milk in a saucepan, add sugar, and stir until dissolved.
  2. Add the ground poppy seeds or walnuts, cinnamon, lemon zest, vanilla, and raisins (if using). Stir well.
  3. Cook over low heat for about 5 minutes until thickened. Let it cool completely.

3. Assemble the Bejgli

  1. Roll out one piece of dough on a lightly floured surface into a rectangle (about 30×25 cm or 12×10 inches).
  2. Spread half of the filling evenly over the dough, leaving about 2 cm (1 inch) border on all sides.
  3. Carefully roll the dough from the shorter side, tucking in the edges as you roll to seal the filling inside.
  4. Repeat with the second piece of dough and filling.

4. Egg Wash & Baking

  1. Brush each roll with egg yolk and let them rest at room temperature for 30 minutes.
  2. Once dry, brush them with egg white and let them rest for another 30 minutes.
  3. Preheat the oven to 180°C (350°F).
  4. Prick the rolls with a fork in a few places to prevent bursting.
  5. Bake for 35-40 minutes until golden brown.
PREPARATION