Hungarian Beigli

Hungarian Beigli Recipe - Traditional Pastry with Walnut Filling

Region / culture: Hungary | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 8

Introduction

Hungarian Beigli is a traditional pastry that is popular in Hungary, especially during the holiday season. This delicious treat is made with a sweet dough that is filled with a mixture of ground walnuts, sugar, and cinnamon. It is then rolled up, baked until golden brown, and served in slices.

History

The origins of Hungarian Beigli can be traced back to the 19th century when it was introduced to Hungary by Austrian bakers. Over the years, it has become a beloved dessert in Hungarian households, especially during Christmas and Easter. The name "Beigli" is derived from the German word "beugen," which means to bend or curve, referring to the shape of the pastry when it is rolled up.

Ingredients

0.75 cup + 0.25 cup warm milk
8 g sachet dried yeast
1 tbsp caster sugar
3 cup plain flour
200 g butter, cubed
2 egg yolks
400 g walnuts
1 tsp cinnamon
5 tbsp caster sugar
0.25 cup warm milk
1 beaten egg

How to prepare

Combine 0.75 cup of warm milk, 8 g of dried yeast sachet, and 1 tbsp of caster sugar. Set aside for 5 minutes until foamy.
Process 3 cups of plain flour, 200 g of cubed butter, and 2 egg yolks in a food processor until breadcrumbs form. Transfer to a bowl.
Mix in the yeast mixture. Knead until smooth. Place in an oiled bowl. Cover and set aside for 45 minutes.
Process 400 g of walnuts, 1 tsp of cinnamon, and 5 tbsp of caster sugar in a food processor until finely ground. With the motor running, add 0.25 cup of warm milk until a smooth paste forms.
Preheat the oven to 180°C. Knead the dough until smooth, then halve. Roll each portion out to a 13 cm x 24 cm rectangle. Spread with the walnut filling. Roll up. Slightly flatten to about 7 cm wide. Place on a lined baking tray. Brush the top with 1 beaten egg. Let it stand for 20 minutes. Bake for 35-40 minutes.

Variations

Substitute walnuts with almonds or pecans for a different flavor.
Add raisins or dried fruit to the walnut filling for a sweeter touch.
Drizzle the baked Beigli with a simple glaze made of powdered sugar and milk for extra sweetness.

Cooking Tips & Tricks

Make sure to use warm milk when activating the yeast to ensure that it foams properly.

- Knead the dough until it is smooth and elastic to ensure a light and fluffy pastry.

- Let the dough rise in a warm place to allow it to double in size before rolling it out.

- Brushing the top of the pastry with beaten egg before baking will give it a shiny and golden crust.

Serving Suggestions

Hungarian Beigli is best served warm with a cup of coffee or tea. It can also be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Use a food processor to easily grind the walnuts and mix the filling ingredients.

- Roll out the dough on a lightly floured surface to prevent sticking.

- Brush the top of the pastry with beaten egg to create a shiny and golden crust.

Ingredient Substitutions

Use margarine or vegetable shortening instead of butter for a dairy-free version.

- Replace the walnuts with hazelnuts or pistachios for a different flavor profile.

- Use almond milk or soy milk as a dairy-free alternative to regular milk.

Make Ahead Tips

Hungarian Beigli can be prepared in advance and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month and reheated in the oven before serving.

Presentation Ideas

Slice the Hungarian Beigli into even portions and arrange them on a serving platter. Dust with powdered sugar or drizzle with chocolate sauce for an elegant presentation.

Pairing Recommendations

Serve Hungarian Beigli with a glass of sweet dessert wine or a cup of hot cocoa for a delightful pairing. It also pairs well with a fruit salad or a cheese platter for a more savory option.

Storage and Reheating Instructions

Store leftover Hungarian Beigli in an airtight container at room temperature for up to 3 days. To reheat, place the slices on a baking sheet and warm in a preheated oven at 180°C for 5-10 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Hungarian Beigli contains approximately 300 calories.

Carbohydrates

Each serving of Hungarian Beigli contains approximately 30 grams of carbohydrates.

Fats

Each serving of Hungarian Beigli contains approximately 20 grams of fats.

Proteins

Each serving of Hungarian Beigli contains approximately 6 grams of proteins.

Vitamins and minerals

Hungarian Beigli is a good source of vitamin E, magnesium, and phosphorus.

Alergens

Hungarian Beigli contains nuts (walnuts) and dairy (butter, milk, egg yolks), which may be allergens for some individuals.

Summary

Hungarian Beigli is a delicious pastry that is rich in carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals, making it a satisfying treat for any occasion.

Summary

Hungarian Beigli is a classic pastry that is perfect for any occasion. With a sweet walnut filling and a flaky dough, it is sure to be a hit with family and friends. Whether enjoyed as a dessert or a snack, Hungarian Beigli is a delicious treat that will satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a sunny afternoon in the heart of Budapest, and I was wandering through the bustling streets, taking in the sights and smells of the city. As I passed by a charming little bakery, the sweet aroma of freshly baked pastries wafted through the air, drawing me in like a moth to a flame.

Inside, I was greeted by the warm smile of the baker, a kind elderly woman with twinkling eyes and a mischievous grin. She beckoned me over to the counter, where a display of delectable treats awaited. Among them was a beautiful pastry called Hungarian Beigli, a traditional Hungarian dessert made with a flaky dough and a sweet walnut filling.

I watched in awe as the baker deftly rolled out the dough, sprinkled it with a generous amount of ground walnuts, and expertly shaped it into a neat little log. She then brushed the top with a beaten egg, sprinkled it with sugar, and popped it into the oven to bake. The smell that filled the bakery as it baked was heavenly – a warm, nutty aroma that made my mouth water.

As the Beigli emerged from the oven, golden and glistening, the baker sliced off a piece for me to try. The first bite was pure magic – the buttery, flaky pastry melted in my mouth, while the sweet, nutty filling danced on my taste buds. I knew then and there that I had to learn how to make this exquisite dessert.

I begged the baker to share her recipe with me, and after much cajoling and promises to guard it with my life, she finally relented. She handed me a tattered old notebook, filled with handwritten notes and scribbles, and told me that this was her secret to making the perfect Hungarian Beigli.

From that day on, I dedicated myself to mastering the art of making Beigli. I practiced tirelessly, experimenting with different dough recipes, adjusting the amount of nuts in the filling, and perfecting my rolling and shaping techniques. It was a labor of love, but I knew that the end result would be worth it.

Over the years, I refined the recipe, adding my own little twists and tweaks to make it truly my own. I sourced the finest quality walnuts, ground them to a perfect consistency, and mixed them with just the right amount of sugar and spices to create a filling that was rich, nutty, and perfectly sweet.

I perfected my dough, using a combination of butter, flour, and a touch of cream to create a pastry that was tender, flaky, and melt-in-your-mouth delicious. I learned to roll it out just so, thin enough to encase the filling without being too thin to handle.

And finally, I mastered the art of shaping the Beigli, rolling it into a tight little log and pinching the ends just so to seal in the filling. I brushed it with a beaten egg, sprinkled it with sugar, and watched with bated breath as it baked to perfection in the oven.

The first time I made my own Hungarian Beigli, I felt a rush of pride and satisfaction unlike anything I had ever experienced before. The taste was pure perfection – the pastry was buttery and flaky, the filling was sweet and nutty, and the whole thing came together in a symphony of flavors and textures that made my heart sing.

Since that day, Hungarian Beigli has become a beloved tradition in my family. I make it for every special occasion, from birthdays to holidays, and it never fails to bring smiles and cheers from all who taste it. And as I pass on the recipe to my children and grandchildren, I know that the legacy of this exquisite dessert will live on for generations to come.

So, if you ever find yourself wandering through the streets of Budapest and happen upon a charming little bakery with a tempting display of pastries, do yourself a favor and try the Hungarian Beigli. And if you're lucky enough to get your hands on the recipe, guard it with your life and make it with love – I promise you won't regret it.