Hungarian Beigli, Walnut & Poppy Seed Roll Cake

Hungarian Beigli – Walnut & Poppy Seed Roll Cake

Hungarian Beigli is a beloved Central European pastry, traditionally baked for Christmas and other special occasions, but enjoyed year-round by those who treasure classic home baking. This elegant roll cake is known for its thin, tender yeast dough wrapped around rich fillings of either walnut or poppy seed. When baked correctly, the exterior develops a delicate crackled pattern, revealing the beautifully layered filling beneath—an unmistakable hallmark of authentic beigli.

Unlike soft sponge roll cakes, beigli has a firm yet flaky texture that slices cleanly and keeps well for days. Each bite offers a perfect balance between lightly sweet dough and deeply flavored, aromatic filling. Making beigli at home may seem intimidating, but with patience and attention to detail, it is a rewarding and deeply satisfying bake.

What Makes Beigli Special

Two classic fillings: walnut (diós) and poppy seed (mákos)
Yeast-based dough that is tender, flaky, and lightly sweet
Distinctive cracked crust, a sign of well-made beigli
Excellent keeping quality, ideal for baking ahead

Traditionally, one roll of each filling is baked and served together, offering variety and contrast on the dessert table.

Ingredients

For the Dough (makes 2 rolls)

3 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 cup unsalted butter, cold and cubed
2 large egg yolks
½ cup sour cream
1 teaspoon active dry yeast

For the Walnut Filling

1½ cups finely ground walnuts
½ cup granulated sugar
¼ cup milk
Zest of 1 lemon
½ teaspoon vanilla extract

For the Poppy Seed Filling

1½ cups finely ground poppy seeds
½ cup granulated sugar
¼ cup milk
Zest of 1 lemon
½ teaspoon vanilla extract

For Assembly

1 whole egg, separated (for egg wash)

Preparation

Step 1: Prepare the Dough

In a large bowl, mix the flour, sugar, and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Stir in the yeast.

Add the egg yolks and sour cream, mixing until a smooth dough forms. Knead briefly just until combined—do not overwork. Divide the dough into two equal portions, shape into rectangles, wrap tightly, and refrigerate for at least 2 hours or overnight. Chilling helps achieve the classic flaky texture.

Step 2: Make the Fillings

For each filling, combine the ground walnuts or poppy seeds with sugar, milk, lemon zest, and vanilla in a saucepan. Cook gently over low heat, stirring constantly, until thick and spreadable. The filling should be dense but not dry.

Remove from heat and allow both fillings to cool completely before using.

Step 3: Roll and Fill

On a lightly floured surface, roll one portion of dough into a thin rectangle, approximately 10 x 14 inches. Spread the walnut filling evenly over the surface, leaving a ½-inch border on all sides.

Roll the dough tightly from the longer side, tucking in the edges as you go. Place seam-side down on a parchment-lined baking sheet. Repeat with the second dough portion and poppy seed filling.

Step 4: Egg Wash and Rest

Brush each roll with egg yolk and allow to dry completely at room temperature (about 20–30 minutes). Then brush with egg white and let dry again. This double egg wash creates the signature glossy, crackled crust during baking.

Prick the tops lightly with a toothpick to allow steam to escape.

Step 5: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 30–35 minutes, or until golden brown and firm to the touch. The tops should show fine cracks without bursting.

Cool completely on a wire rack before slicing.

Tips for Authentic Beigli

Roll the dough thinly for proper dough-to-filling balance
Use finely ground fillings to prevent tearing
Cool completely before slicing to maintain clean layers
Do not rush the resting steps—they affect texture and appearance

Storage and Serving

Hungarian beigli keeps exceptionally well. Store wrapped tightly at room temperature for up to one week, or refrigerate for longer storage. The flavor improves after the first day as the filling and dough meld together.

Serve beigli sliced thinly, paired with coffee or tea, or as part of a holiday dessert spread. Offering both walnut and poppy seed varieties is traditional and always appreciated.

A Timeless Hungarian Tradition

Hungarian Beigli is more than a pastry—it is a symbol of heritage, celebration, and careful craftsmanship. Whether baked for holidays or shared with loved ones, these walnut and poppy seed roll cakes bring old-world flavor and beauty to any table. With its crisp exterior, rich filling, and elegant spiral, beigli remains a classic worth preserving and baking again and again.