Beigli with poppy seeds and walnuts

Beigli with Poppy Seeds and Walnuts – A Traditional Delight

If you are looking for a recipe that brings a touch of tradition and flavor into your kitchen, then beigli with poppy seeds and walnuts is the perfect choice! This delicious cake, filled with a fine paste of walnuts or poppy seeds, is a staple on festive tables and is often associated with Christmas or Easter. However, it can certainly be enjoyed anytime, anywhere! In this detailed guide, I will accompany you step by step in preparing this quick dessert, full of flavor and tradition.

A Brief Story about Beigli

Beigli is a specialty with deep roots in history, adopted in Central European cuisine, with Armenian origins. Over time, this pastry has spread to various corners of the world, becoming a symbol of holidays and family gatherings. Whether it’s the grandmother's recipe or a modernized version, beigli remains a dessert that unites generations. Personally, I discovered this recipe from my great-grandmother, who always brought smiles to the faces of loved ones during the holidays.

Ingredients

To prepare 4 rolls of beigli, you will need the following ingredients:

For the dough:
- 500 g flour
- 200 g butter
- 3 egg yolks
- 1 whole egg
- 1 packet of dry yeast (or 20 g of fresh yeast)
- 100 ml milk
- 50 g sugar
- a pinch of salt

Poppy Seed Filling:
- 200 g ground poppy seeds
- 200 g sugar
- 100 ml water
- 50 g raisins, soaked in rum
- juice and zest of one lemon

Walnut Filling:
- 75 ml milk
- 300 g sugar
- seeds from one vanilla pod
- 400 g ground walnuts
- 50 g raisins, soaked in rum (preferably overnight)

Preparation Time
- Preparation time: 1 hour
- Dough resting time: 30 minutes
- Baking time: 45-50 minutes
- Total time: approximately 2 hours
- Number of servings: 8-10 servings

Step by Step Instructions

Step 1: Preparing the Fillings

Walnut Filling:
1. In a pot, heat 75 ml of milk with 300 g of sugar and the vanilla seeds.
2. Add the ground walnuts and mix well. Cook the mixture over low heat until it becomes a paste-like consistency. Let it cool completely.

Poppy Seed Filling:
1. Boil 100 ml of water with 200 g of sugar to make a syrup.
2. Add the ground poppy seeds and stir continuously for a few minutes. Remove the mixture from heat and incorporate the raisins and lemon juice and zest. Let it cool.

Step 2: Preparing the Dough

1. In a large bowl, sift the flour and mix it with the diced butter, sugar, and salt. Use your fingers to incorporate the butter into the flour until you achieve a breadcrumb-like texture.
2. In a well in the flour, add the egg yolks, beaten egg, and yeast (if using fresh yeast, mix it with warm milk and a teaspoon of sugar, let it ferment for a few minutes before adding it).
3. Pour the warm milk over the flour mixture and knead the dough well until it becomes smooth and elastic.
4. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.

Step 3: Forming the Rolls

1. Divide the dough into four equal parts and roll each portion into a sheet about 5 mm thick.
2. Spread each sheet of dough with the poppy seed or walnut filling, leaving a 1-2 cm space at the edges.
3. Fold the top and bottom edges, then roll from the side, forming beautiful rolls about 25-30 cm long.
4. Place the rolls in a baking tray lined with parchment paper.

Step 4: Baking

1. Preheat the oven to 175 degrees Celsius.
2. Brush each roll with beaten egg yolk and let them rest for 15 minutes.
3. After resting, brush them again with yolk and bake in the oven for 45-50 minutes, until golden and evenly baked.
4. After baking, let them cool on a rack before slicing.

Tips and Tricks

- Cooling the filling: Make sure the filling is completely cool before using it! If it’s warm, the cakes will crack during baking.
- Storing the filling: If you want to use both poppy seed and walnut fillings in the same recipe, double the ingredients for the dough. This will allow you to make both versions.
- Yeast-free version: For a quick version, you can use a shortcrust pastry recipe, but it won’t have the same fluffy texture.
- Serving: Beigli can be served plain or with a sugar glaze for a more festive look. It also pairs wonderfully with a cup of tea or coffee!

Nutritional Benefits

Beigli contains walnuts and poppy seeds, which are excellent sources of healthy fatty acids, protein, and fiber. Walnuts are rich in antioxidants and vitamin E, while poppy seeds provide a good dose of calcium and minerals. However, considering the sugar and fat content, it is recommended to be consumed in moderation.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour for a healthier beigli, but the texture will be different.

2. Is beigli freezable?
Yes, beigli can be frozen! Make sure it is well wrapped to preserve its flavor.

3. Can I add other ingredients to the filling?
Absolutely! You can add chocolate, candied fruits, or spices like cinnamon for an extra flavor boost.

4. How can I tell if beigli is done?
The cake is done when it is golden, and if you gently tap the bottom, it sounds hollow.

Now that you have all the necessary information, all that’s left is to start cooking! Beigli with poppy seeds and walnuts is more than just a dessert – it’s a journey through time, filled with memories and traditions. Happy cooking!

 Ingredients: Dough for 4 rolls: 500 g flour, 200 g butter, 3 egg yolks, 1 whole egg, 1 packet of dry yeast, 100 ml milk, 50 g sugar, a pinch of salt. Poppy seed filling: I used 3 packets of ready-made poppy seed cream from Oetker or: 200 g ground poppy seeds, 200 g sugar, 100 ml water, 50 g raisins soaked in rum, juice and grated zest of 1 lemon. Walnut filling: 75 ml milk, 300 g sugar, the pulp of 1 vanilla pod, 400 g walnuts, 50 g raisins soaked in rum, preferably overnight.

 Tags:  poppy seed roll