Here is a traditional Hungarian Bejgli recipe — the classic walnut (diós) and poppy seed (mákos) rolled cakes made especially for holidays 🇭🇺✨
This is the authentic home version, not a shortcut.
🇭🇺 Hungarian Bejgli (Walnut & Poppy Seed Rolls)
Makes: 2 rolls (1 walnut, 1 poppy seed)
Dough Ingredients
- 3½ cups (450 g) all-purpose flour
- ½ cup (100 g) powdered sugar
- ¾ cup (170 g) butter, cold, cubed
- 2 egg yolks
- ½ cup (120 ml) sour cream
- 1 tsp vanilla
- Pinch of salt
Walnut Filling (Diós)
- 1½ cups (150 g) finely ground walnuts
- ½ cup (100 g) sugar
- ½ tsp lemon zest
- ¼ cup (60 ml) warm milk
Poppy Seed Filling (Mákos)
- 1½ cups (150 g) ground poppy seeds
- ½ cup (100 g) sugar
- ½ tsp lemon zest
- ¼ cup (60 ml) warm milk
Egg Wash
- 1 egg yolk + 1 tbsp milk
Instructions
1️⃣ Make the Dough
- Mix flour, powdered sugar, and salt.
- Rub in cold butter until crumbly.
- Add egg yolks, sour cream, and vanilla.
- Knead gently just until smooth.
- Divide into 2 equal portions, wrap, and refrigerate 30 minutes.
2️⃣ Prepare the Fillings
- Mix each filling separately with sugar and lemon zest.
- Stir in warm milk until spreadable (thick, not runny).
3️⃣ Assemble Rolls
- Roll each dough portion into a rectangle (about 10×14 in / 25×35 cm).
- Spread filling evenly, leaving a 1-inch (2.5 cm) border.
- Fold in sides and roll tightly like a jelly roll.
4️⃣ Egg Wash & Rest (Traditional Crack Pattern)
- Brush rolls with egg yolk wash.
- Let dry at room temperature 15–20 minutes.
- Brush again with egg white only.
- Let dry another 15–20 minutes.
(This creates the classic marbled crackled top.)
5️⃣ Bake
- Preheat oven to 350°F (180°C).
- Bake 30–35 minutes, until golden with cracks.
- Cool completely before slicing.
Tips for Perfect Bejgli
✔ Fillings must be dry but spreadable
✔ Rolls should be tight, but dough not overstretched
✔ Slice only when fully cooled
If you want, I can also share:
- Grandmother-style proportions
- How to prevent leaking
- Bejgli history & holiday traditions
- Gluten-free or vegan version