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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



9-1/2 cups flour
3/4 cup icing sugar
2-1/3 cups butter
5 eggs
5-1/4 tsp yeast
1-1/2 cups lukewarm milk
1 egg white

6 cups walnuts, shelled
4 cups icing sugar
3/4 cup raisins
3 Tbsp lemon freshly grated lemon rind
1 Tbsp rum

2 cups + 2 Tbsp poppy seeds
3 cups icing sugar
2/3 cup raisins
1 Tbsp rum
3 Tbsp freshly ground lemon rind

• Grind the walnuts fine.*
• Grind the poppy seeds.*

• Dissolve 1 tsp sugar in milk.
• Sprinkle with yeast, let stand 5 minutes.
• In a bowl mix the flour, icing sugar and lemon zest.
• Add the eggs, yeast mix and rum.
• Combine ingredients and kneed on a board for 10 minutes.
• Divide dough into 5 rounds.
• Cover and let rest in cool place overnight.

• Next day, bring to room temperature.
• Grind the walnut and poppy seeds (separately) in a coffee/nut grinder.
• Place the nuts in 2 separate bowls.

• Drip by drip start adding scalding hot milk to both fillings until barely moist!
• Add as little milk as possible to prevent spill-out during baking.
• Add the remaining ingredients to both fillings and stir to combine.
• Roll the first round into a rectangle.

• Spread with 1/3 of the walnut filling, leaving 1 cm edge all around.

• Tuck in both ends and loosely roll up in jellyroll fashion.
• Repeat with other rounds, making 3 walnuts, 2 poppy seed rolls.

• Place on greased cookie sheets without touching.

• Glaze the tops with beaten egg white.

• Chill for 1/2 hour.
• Poke sides with fork, to prevent filling spilling out.
• Glaze with beaten egg whites again for marbleized effect.
• Place in a preheated 350F oven.
• Reduce heat to 325F immediately.
• As rolls begin to get color, reduce to 300F.
• Bake for 45-60 minutes until golden brown.

To grind poppy seeds, you need a

poppy seed grinder or a
small electric coffee grinder.

There are electric coffee grinders on the market that do not grind seeds. The good news is these are generally more expensive. These have the blades inside the machine, you cannot see them, and the poppy seeds just clog it up and you will have a heck of time cleaning it. What you need is the basic kind you can see the blades turning. It is a bit labour intensive to grind more than 2 cups of poppy seeds with this small machine, but the alternative is to buy a poppy seed grinder.



  1. Hi Zsuzsa, I tried your beigli recipe yesterday but unfortunatly as I was making it I came across some discrepancies: The incredients list does not include lemon zest or rum but the method says to add them. Also, the butter is included in the ingredients list but the method doesn't say when to add it. Also, do you use a mixer to combine the ingredients or do you do it by hand? Kati

  2. My source was an old handwritten recipe from my great aunt. Actually, I worked on it hard to translate it and organize it. Obviously, I didn’t do a perfect job. I have used it for years myself and never noticed the discrepancy. Hungarian recipes [even in cookbooks] used to be guideposts and not step-by-step instructions. I will correct it when I get around to it. If there is something in the ingredient list, just add it. When? Where it says, combine the ingredients. The rum in the pastry would be no more than a couple a tablespoons and the fresh lemon rind would be no more than 2-3 Tbsp. You could use a food processor and combine the dough in a few pulses, but this is a buttery pastry dough and would not work well if beaten into an elastic consistency like bread dough. It takes no effort to combine the ingredients by hand, and I trust you were successful and could figure out the recipe and made great beigli for Christmas. Thanks for letting me know. Merry Christmas!

  3. What size do you roll out the dough to? In other words, what are the approximate dimensions of the rectangle? And is it necessary to let the dough stand overnight? Can this be done in one day?

    1. what are the approximate dimensions of the rectangle? ~ 12 to 13 inches on the long end.
      is it necessary to let the dough stand overnight? yes
      can this be done in one day? no

  4. Szia Zsuzsa, My fillings always spill out of the sides. I poke it with a fork but it doesn't seem to help. Do you have any other advice? Koszi! Jennifer

    1. Other than rolling out the dough evenly and perhaps adding a little bit less hot milk to the filling, no. Embrace the fact that it spilled and hastily tuck the spilled section back as best as you can as soon as the beigli comes out of the oven. Chill before you slice, arrange on platter, wrap with plastic wrap so it doesn't dry out and serve at room temperature. Once people taste it nobody will mind.

  5. Anonymous21.11.16

    Hi, what is icing sugar - thank you in advance.

    1. Icing sugar is confectioner's sugar. A mixture of simple powdered sugar [porcukor in Hungarian] with cornstarch. The only reason I use it in Hungarian beigli is because I have no access to powdered sugar/porcukor. In recipes with North American origin, I would add the cornstarch. It acts as a light thickening agent. For every cup of powdered sugar you add 1 tsp of cornstarch. [but don't substitute cornstarch with flour]




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