Hungarian Beigli is a classic festive rolled cake filled with sweet walnut or poppy seed filling. The pastry is tender, buttery, and soft, while the filling is rich, fragrant, and perfectly sweet. It slices beautifully and melts in your mouth with every bite.

Why You’ll Love This Recipe

This recipe gives you two traditional fillings in one: walnut and poppy seed.

It is perfect for holidays, family gatherings, or a cozy dessert with tea or coffee.

The dough is soft, easy to roll, and bakes into a beautiful golden cake.

You can make it ahead because the flavor gets even better after resting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 2 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

For the walnut filling:

• 2 cups ground walnuts
• 1/2 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspoon cinnamon

For the poppy seed filling:

• 2 cups ground poppy seeds
• 1/2 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoons honey

For brushing:

• 1 egg yolk
• 1 tablespoon milk

Directions

In a large bowl, mix the flour, powdered sugar, instant yeast, and salt.

Add the softened butter and rub it into the flour until the mixture looks crumbly.

Add the warm milk, egg yolks, vanilla extract, and lemon zest. Mix until a soft dough forms.

Knead the dough for about 5 minutes until smooth. Cover and let it rest for 45 minutes.

For the walnut filling, place the ground walnuts, sugar, milk, vanilla, lemon zest, and cinnamon in a saucepan. Cook over low heat for 3 to 5 minutes, stirring until thick. Let it cool.

For the poppy seed filling, combine the ground poppy seeds, sugar, milk, vanilla, lemon zest, and honey in a saucepan. Cook over low heat for 3 to 5 minutes until thick. Let it cool.

Divide the dough into 2 equal pieces.

Roll each piece into a rectangle about 10 x 12 inches.

Spread the walnut filling over one dough rectangle, leaving a small border around the edges.

Spread the poppy seed filling over the second dough rectangle.

Roll each rectangle tightly into a log. Place the rolls seam-side down on a lined baking tray.

Brush the tops with the egg yolk and milk mixture.

Let the rolls rest for 20 minutes.

Preheat the oven to 350°F.

Bake for 30 to 35 minutes, or until golden brown.

Let the Beigli cool completely before slicing.

Servings and timing

Servings: 2 rolls, about 16 slices

Prep time: 25 minutes

Resting time: 1 hour 5 minutes

Cooking time: 35 minutes

Total time: About 2 hours 5 minutes

Variations

Use only walnut filling or only poppy seed filling if you prefer one flavor.

Add orange zest instead of lemon zest for a warmer citrus flavor.

Add raisins to the walnut filling for extra sweetness.

Use a little apricot jam under the filling for a softer, fruitier texture.

Add a pinch of nutmeg to the dough for a festive flavor.

Storage/Reheating

Store Beigli in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week if your kitchen is warm.

To freeze, wrap the cooled rolls tightly and freeze for up to 2 months.

Thaw at room temperature before slicing.

To reheat, warm slices in the oven at 300°F for 5 to 7 minutes.

FAQs

Can I make Beigli ahead of time?

Yes. Beigli is perfect for making ahead because the texture and flavor improve after resting overnight.

Can I use dry yeast instead of instant yeast?

Yes. Use the same amount, but dissolve it in the warm milk first before adding it to the dough.

Why did my Beigli crack?

Cracking can happen if the dough is rolled too tightly or the filling is too wet. Let the filling cool fully before spreading.

Can I make only one filling?

Yes. Double either the walnut filling or poppy seed filling if you want both rolls to have the same flavor.

Can I use a food processor for the walnuts?

Yes. Pulse the walnuts until finely ground, but do not overmix or they may become oily.

Does Beigli need to be refrigerated?

It can stay at room temperature for a few days, but refrigeration is better for longer storage.

Can I freeze Hungarian Beigli?

Yes. Freeze the rolls whole or sliced, tightly wrapped.

Can I add less sugar?

Yes. You can reduce the sugar slightly in the fillings, but keep enough sweetness to balance the pastry.

Can I use store-bought poppy seed filling?

Yes. Use about 2 cups of prepared poppy seed filling for one roll.

Should Beigli be sliced warm or cold?

It is best sliced when completely cool so the rolls keep their shape.

Conclusion

Hungarian Beigli is a beautiful traditional roll cake with tender pastry and rich walnut and poppy seed fillings. It is comforting, elegant, and perfect for sharing during holidays or special family moments.

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