Hungarian Beigli Recipe -
Hungarian Beigli Recipe

Hungarian Beigli

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"This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!"

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    2 hrs 35 mins


  1. Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
  2. Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
  3. Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  4. Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
  5. Preheat an oven to 375 degrees F (190 degrees C).
  6. Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2008

Just like Mom used to make (almost)! Some things to keep in mind, make sure the loaf is sealed (or the filling spills out) and make sure the dough isn't rolled too thinly. The taste is awesome.

Most Helpful Critical Review
Apr 06, 2010

I was so excited about trying out this recipe when I saw the beautiful pictures and great review. I followed the recipe to the T, using all fresh ingredients. I believe the main problem was the dough--mine did not rise AT ALL after sitting for over 2.5 hours! The filling came out to be too watery and I had to drain access liquid before I used it. So, I ended up with 3 tiny loaves that didn't rise in size even when baked, and they had waaaaay too many nuts inside (because of the proportion). Very, very dissappointing!!! By the way, it took a lot longer than 30 minutes to prepare it--it was well over an hour, not counting the clean-up.


16 Ratings

Dec 23, 2010

This is exactly what I was looking for! Absolutely delicious, just like I used to eat in Hungary growing up. Now, it's my turn to pass this heavenly tradition on to my boys. My only problem was that it cracked during baking, but it tasted so good no one seemed to care. Note to a previous reviewer, this dough does not rise, it rests. If you are looking for something that rises, it's probably a kalacs or a nut roll. Hope that helps. Boldog Karacsonyt and thank you for this woderful recipes.

Apr 23, 2011

In Polish, this is Strucla z makiem i orzechami wloskimi: Diós-mákos beigli in Hungarian. This is just like my Polish Grandmother makes. She would sprinkle some poppy seeds on the top and her's were always in baked in a circular pan. She calls them Kolocz or Kolacz, but I've heard them called Poteca, or Strucla orzechowa (strusel with nuts) or Strucla z wloskimi (walnuts). Other variations are strucla z migdalowa (almonds), makowiec or makownik or strucla z makiem (with poppy seeds). This was a hit at my Christmas party this year! Yummm!

Dec 16, 2010

I make a similar recipe a few times every year. One tip for those who would like to simplify, you don't have to stick with walnut filling (or even make it from scratch). You can use any pie filling available in a can. I've used Triple Berry, Apple, and several others. I prefer poppy seed filling, but due to drug tests, I stay away from that for people. Also bakers, make sure you check the date of the yeast you are baking with. If it's expired, it won't rise. Also, it's usually better to "proof" the yeast before adding it to a recipe which will "prove" that it's a good yeast batch.

Mar 19, 2010

The recipe that has been passed down in our family is different in a number of ways, some being we only use walnuts, don't use sour cream, use 2 whole eggs. Another way is that my Grandma would mix powdered sugar with the ground walnuts. My mother changed that part and mixes maple syrup in with the ground walnuts. I sometimes do both or just use maple syrup and we do not roll the dough out so thin and don't have as many rolls. The upside to that is that I have never had any problems with the rolling of the dough and so forth. We only make it for Christmas and Pascha (Easter). It is nice to see so many other people with the same tradition of Potica.

Oct 20, 2011

Awesome it was a hit with my family from Hungary. They are from Budapest so that will tell you how good it was.

Dec 02, 2009

Just like mom's!


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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