Hungarian Poppy Seed Beigli

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This is not an easy dessert to make. In Hungary, every Christmas we have this as a dessert. For a Hungarian, the Holidays are unimaginable without a good beigli. Making it from cane sugar and white spelt flour turns this recipe into a healthy alternative to the usual one.

Pastry:

  • 300 g white spelt flour
  • 150 g margarine
  • 7 g baking powder
  • 2,8 g dry yeast
  •  ½ lemon’s juice
  • 1 tbsp rum
  • ½ tbsp rum aroma
  • 1 egg’s yolk
  • 2 tbsp lactose-free sour cream (at least 20% fat)
  • 1 pinch of salt
  • 70 g unrefined cane sugar
  • 1 egg white
  • water

You preheat the oven to 374 F (190oC).

You mix together the pastry, but leave out the sugar. When you squeeze the lemon, you put one half’s juice into the pastry, and put the other half to the side for the poppy seeds. You cook a sugar syrup with a little bit of water, and mix it in with the dough while it’s still warm. (Make sure it’s not hot!) You knead the dough until it’s springy and homogeneous. You leave it to rest in a warm place. Make sure it’s not cold, so that the yeast doesn’t freeze, and that it’s not too hot, so that the yeast doesn’t burn.

Filling:

  • 200 g ground poppy seeds
  • 150 g unrefined cane sugar
  • ½ lemon’s juice
  • 1 tsp rum aroma
  • 1 dl lactose-free milk

You cook the ingredients in a small non-stick pot. If the 1 dl of milk is too little, you can add more. It needs to be creamy. You put it aside to cool.

You split the dough into two. You roll out one half to about 3 mm thick, and a rectangular shape. Make sure it’s not longer than your baking pan, and that you leave room for it to slightly rise. You grease some of the egg white around the side of the pastry, and then spread half of the poppy seed cream on the pastry evenly. You roll it up, and make sure it’s tight. Put the roll onto the baking tray, and put more of the egg white on top. With a fork, punch small, but deep holes into the rolls.
Make the other roll. Wait until the egg white hardens, and only then put them into the oven.
It should be ready in 35 minutes. It’s possibly going to form tears on the outside, but it’ll taste great.

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