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Beigli (Christmas Pie) from Hungary

Beigli or Hungarian Christmas Pie


Pasta 40 dkg margarine 80 dkg flour 4 egg yolks 8 dkg sugar 2 dkg yeast 2 dl milk 1 teaspoon salt 1 egg (for lubrication)

Filling 50 dkg of walnuts 50 dkg grated poppy seeds 30 dkg of sugar 6 dl milk 6 tablespoon of apricot jam 10 dkg raisins 5 ml of rum 1 package of vanilla sugar 1 grated lemon peel zest Preparation

Pasta 1. Let's grow yeast in lukewarm milk with tiny sugars. 2. Mix the flour, the salt, the margarine, the sugar, and 4 egg yolks. 3. Pour into the yeast milk, and kneed it then put at a warm place until became doubled. 4. In the meantime, make the filling.

Filling 1. Mix the milk, the sugar and vanilla sugar and boil it. 2. Mix the grated walnuts with the half of the raisins, half the lemon peel, 3 spoonfuls of peaches and half the rum. Mix the grated poppy with the another half of the mixture. 3. Pour slowly the sugar-milk mixture over the poppy seeds and at the walnuts. The poppy seeds need a little less than the walnuts.

Then 1. Divide the dough to 4 equivalent part and make from it 4 rectangle about 21x28 cm size. 2. Put the filling with walnuts on two parts and filling with poppy on two. We need to leave 2-2 cm towards the edge 3. Roll up and spread on the top with the whole egg and place it in a cold place until the egg dries on the top. So it will be marble at the top. 4. Bake at 200 C degree for 15 minutes, then on 160 C degrees for another 20 to 25 minutes.

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