Few Hungarian pastries are as closely associated with Christmas and family traditions as Beigli. This beautiful rolled pastry is traditionally made with a rich yeast dough and filled with either sweet poppy seeds (Mákos) or ground walnuts (Diós). King Arthur Baking

The result is a tender pastry with a rich, fragrant filling and the distinctive marbled or spiraled appearance that makes Beigli so beautiful when sliced.

And if you can’t choose between walnut and poppy seed, why not make both?

🇭🇺 What Is Beigli?

Beigli is a traditional Hungarian rolled pastry, usually prepared in two classic varieties:

Mákos Bejgli — filled with poppy seeds
Diós Bejgli — filled with walnuts

Both versions use a thin enriched dough that is rolled around a sweet filling and baked into a long cylinder. The pastry is especially associated with Christmas in Hungary, although it can also be enjoyed throughout the year. King Arthur Baking

Traditional recipes also use a two-step egg wash, which helps create the characteristic shiny, darker crust with fine cracks on the surface. King Arthur Baking

🥣 Ingredients

For the Dough

375 g all-purpose flour
125 ml warm milk
17 g fresh yeast, or about 6–8 g dry yeast
37 g powdered sugar
150 g unsalted butter, softened
1 large egg, separated
5 g salt
1 tablespoon rum or another spirit, optional

This style of dough follows the traditional Hungarian approach of using butter, yeast, flour, milk, and egg. Taste Hungary

🌰 Walnut Filling — Diós

250 g finely ground walnuts
100 ml milk
100–120 g powdered sugar
Zest of 1 lemon
Zest of ½ orange
50–70 g raisins, optional
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

⚫ Poppy Seed Filling — Mákos

250 g finely ground poppy seeds
100 ml milk
120 g powdered sugar
Zest of 1 lemon
Zest of 1 orange
50–70 g raisins, optional
1 teaspoon vanilla extract
1 tablespoon honey, optional

Poppy-seed and walnut fillings are the two classic Beigli varieties in Hungarian baking. King Arthur Baking

👩‍🍳 How to Make the Beigli Dough

1. Activate the Yeast

Warm the milk until lukewarm.

Stir in the yeast and about 1 tablespoon of the powdered sugar.

Let it sit for approximately 10 minutes, until the yeast becomes active.

2. Make the Dough

Beat the softened butter with the remaining powdered sugar until creamy.

Add the egg yolk and salt.

Add the flour and yeast mixture and knead until you have a smooth, soft dough.

Divide the dough into two equal portions if making one walnut and one poppy-seed roll.

Let the dough rest for about 15–20 minutes.

🌰 How to Make the Walnut Filling

Place the milk and sugar in a saucepan and bring to a gentle boil.

Add the ground walnuts, lemon zest, orange zest, cinnamon, and raisins.

Stir until the mixture becomes thick.

Remove from the heat and allow the filling to cool completely.

The filling should be thick enough to spread without running.

⚫ How to Make the Poppy Seed Filling

Combine the milk and powdered sugar in a saucepan.

Bring to a gentle boil.

Add the ground poppy seeds, citrus zest, vanilla, and raisins.

Cook for about 1 minute, stirring constantly.

The mixture should be thick but spreadable.

Transfer it to a plate or shallow pan and let it cool completely. Taste Hungary

🥐 Assemble the Beigli

1. Roll the Dough

Place each piece of dough on a lightly floured surface.

Roll it into a rectangle approximately 25 × 15 cm, keeping the dough fairly thin.

2. Add the Filling

Spread the cooled walnut filling over one rectangle.

Spread the poppy-seed filling over the other.

Leave a small border around the edges.

3. Roll

Fold the edges slightly inward and carefully roll each rectangle into a tight cylinder.

Place the rolls seam-side down on a parchment-lined baking sheet.

🥚 The Traditional Egg Wash

This is one of the details that gives Beigli its distinctive appearance.

Separate another egg.

Brush the rolls with egg yolk first.

Allow the yolk to dry.

Then brush them with egg white and allow that layer to dry as well.

This traditional two-step process helps produce the characteristic glossy, crackled crust. King Arthur Baking

🔥 Bake the Beigli

Preheat your oven to 200°C (400°F).

Before baking, use a fork or skewer to make several holes along the top and sides of each roll.

These holes allow steam to escape and help reduce excessive splitting during baking. King Arthur Baking

Bake for approximately 20–25 minutes, or until the rolls are beautifully golden brown.

Allow them to cool completely before slicing.

⭐ Why Does Beigli Crack?

A few cracks on the surface are actually characteristic of traditional Beigli.

However, large cracks can occur when steam builds up inside the roll or when the dough and filling expand at different rates.

To help control cracking:

Don’t make the filling too wet.
Don’t roll the dough excessively tightly.
Prick the finished rolls before baking.
Allow the egg wash to dry between applications.
Let the baked Beigli cool completely before cutting.

Traditional recipes specifically use fork holes to allow steam to escape. King Arthur Baking

🇭🇺 A Beloved Hungarian Christmas Tradition

Beigli is deeply connected with Christmas in Hungary. During the holiday season, bakeries and homes are filled with long rolls of walnut and poppy-seed Beigli, and families often prepare both varieties. Taste Hungary

There is even a familiar holiday debate in Hungary: Mákos or Diós?

Some people prefer the rich, slightly earthy flavor of poppy seeds, while others can’t resist the sweet, nutty walnut version.

Why choose just one? ❤️

🍽️ How to Serve Beigli

Once completely cool, slice the rolls into neat pieces.

Serve with:

☕ Coffee
🍵 Tea
🥛 Warm milk
🍷 A festive dessert drink
Fresh fruit

Beigli can be enjoyed as a breakfast pastry, afternoon treat, dessert, or part of a festive holiday table. King Arthur Baking

❓ Frequently Asked Questions

What does Mákos Bejgli mean?

Mákos Bejgli is the Hungarian poppy-seed version of Beigli. Mák means poppy seed in Hungarian. Taste Hungary

What does Diós Bejgli mean?

Diós Bejgli is the walnut-filled version. Dió refers to walnut. Taste Hungary

Which is more traditional: walnut or poppy seed?

Both are traditional. Hungarian Beigli is classically made with either ground walnuts or poppy seeds. King Arthur Baking

Why do I need to cool the filling?

A hot or overly wet filling can make the dough difficult to roll and can contribute to cracking during baking.

Can I freeze Beigli?

Yes. Once completely cooled, wrap the rolls very well and freeze them. Thaw before serving.

Can I make both flavors at once?

Absolutely. Making one Mákos and one Diós roll is a wonderful way to serve both traditional flavors at the same time.

❤️ Final Thoughts

Hungarian Mákos és Diós Bejgli is more than a pastry—it is a beautiful part of Hungarian baking tradition. 🇭🇺

The delicate dough, fragrant poppy-seed filling, rich walnuts, citrus zest, and beautiful spiral pattern make it a dessert that’s perfect for sharing.

And when the platter contains both varieties, there’s only one difficult question left: