Recipe of Favorite Walnut and raisin roll (beigli) Cooking Basics for Beginners

Another Treasured Hungarian Family Recipes video from Helen M. This traditional Hungarian pastry is wonderful at Christmas or Easter. Beigli is a traditional walnut roll served as a special treat. This recipe has been handed down in my family for generations.

Walnut and raisin roll (beigli) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Walnut and raisin roll (beigli) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook walnut and raisin roll (beigli) using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Walnut and raisin roll (beigli):

1. Prepare For the dough:
2. Make ready 500 g flour
3. Get 250 g butter
4. Get 2 eggs
5. Make ready 60 g fine sugar
6. Make ready 10 g yeast
7. Prepare 200 ml lukewarm milk
8. Prepare grated lemon zest
9. Make ready pinch salt
10. Prepare For the filling:
11. Take 100 g fine sugar
12. Get 100 ml milk
13. Prepare 30 g raisins
14. Take half a lemon zest
15. Get 1/2 tsp cinnamon
16. Get 300 ground walnuts
17. Take tsp vanilla essence
18. Get 2 tbsp apricot jam
19. Take 1 egg yolk for glazing

Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins, the lemon and orange zest, the cinnamon and the apricot jam. Beigli - a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas! Maybe the Hungarian beigli was the inspiration for the Romanian cozonac, I cannot say, but they are both really delicious! You will find similar pastry rolls filled with poppy seeds or walnuts all over Eastern Europe.

Instructions to make Walnut and raisin roll (beigli):

1. Dissolve the sugar in the lukewarm milk, then add the yeast. Mix the remaining dough ingredients with the yeast mixture and knead thoroughly. Cover the dough with a dish cloth and leave to rise for about 30 minutes.
2. Whilst the dough is resting make the walnut filling. In a small pan mix milk, sugar, vanilla and bring to a boil. Add the lemon zest, raisins, cinnamon, nuts, and apricot jam. Stir, then put it aside to cool. Divide the dough into four and roll out each piece into a rectangle measuring about 12 x 14 inches/30 x 35 cm.
3. Spread the dough with the walnut filling and roll up lengthwise. Line your baking sheet with baking paper (parchment paper) and carefully transfer the rolls onto the sheet and brush with egg yolk.
4. Bake in a preheated 180c oven for about 35-45 minutes or until golden brown. If kept covered and stored in a cool, dry place your beigli will stay fresh for a long time. Sprinkle with icing sugar and slice just before serving.

Maybe the Hungarian beigli was the inspiration for the Romanian cozonac, I cannot say, but they are both really delicious! You will find similar pastry rolls filled with poppy seeds or walnuts all over Eastern Europe. Walnut Filled Roll and enjoy traditional food recipes from Hungary. Poppy or Walnut Roll (Beigli,Roulade, Kalacs,Strudel,Makovnjača, Orehnjača) (Hungarian,German,Croatian,Romanian Dessert (Beigli, Roulade, Kalacs, Strudel, Makovnjača, Orehnjača). Serves up to six to eight servings.

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