👩🍳 Instructions
1. Prepare the Dough:
- In a large bowl, mix the flour, powdered sugar, salt, and yeast.
- Cut in the butter until the mixture is crumbly.
- Add sour cream, egg, lemon zest, and vanilla. Knead into a soft dough.
- Divide into 2 balls (one for each filling). Wrap and chill for 1 hour.
2. Make the Fillings (do this while dough chills):
Walnut:
- Heat milk, sugar, honey, zest, and vanilla in a saucepan.
- Stir in the walnuts and cinnamon. Simmer for 3–5 mins. Cool.
Poppy Seed:
- Heat milk and sugar. Stir in poppy seeds, zest, vanilla, and optional extras. Simmer and cool.
3. Assemble the Rolls:
- Preheat oven to 350°F (175°C).
- Roll each dough ball into a rectangle (¼-inch thick).
- Spread walnut filling on one, poppy seed on the other — leave a ½-inch border.
- Roll tightly, jelly-roll style. Seal the seam and tuck in the ends.
- Place seam-side down on a parchment-lined baking sheet.
4. Glaze & Rest:
- Brush with beaten egg. Let rest 15 minutes, brush again.
- Optional: chill again for 30 minutes to minimize cracking.
5. Bake:
- Bake for 30–40 minutes or until golden and the top is lightly cracked.
- Cool completely before slicing.
✨ Tips for Perfect Beigli:
- Don’t overfill or it’ll burst during baking.
- Let it cool before slicing — the filling sets better!
- Store wrapped in foil for up to 5 days — it gets better each day.
💬 A Taste of Home
Beigli is more than dessert—it’s a symbol of love, comfort, and heritage. Every Hungarian family has a slightly different version passed down through generations. With both fillings side by side, it’s tradition and celebration in one bite. 💕
Would you like a reel script, voiceover text, or step-by-step images for your blog or Facebook? I can also give you a printable recipe card or a Hungarian translation if you’d like!