Beigli with chestnut filling

by | Dec 23, 2019 | Breads, buns & biscuits

Though I have already published the recipe of classic beigli, I have recently learned a new beigli recipe with chestnut filling and I would like to share it with you.

The dough of this beigli differs from my original recipe I wrote years ago. It contains more fat and sour cream, it’s very soft and keeps for several days without drying out. It can be made not only with butter, but also with lard. I used lard this time, and the dough became much tastier.

Because there is no fire without smoke, I have to mention a downside of this recipe: as the dough is much softer and the filling has a higher moisture content, it’s 100% sure that your beigli will split. But its taste compensates for the appearance. So I recommend this recipe only for those who can tolerate imperfection without having a nervous breakdown.

In Hungary every store offers chestnut puree in frozen 250 g blocks, it can be plain or flavoured. If you can’t obtain any chestnut puree or paste (canned product works as well), you can make your own puree or you can fill this dough with the traditional poppy seed or walnut filling.

Beigli with chestnut filling

Ingredients for 2 rolls:

For the dough:

  • 375 g (~3 cups) flour
  • 200 g (~7 oz) cold butter or 160 g (~5 2/3 oz) lard
  • 90 g (~3 1/4 oz) sour cream
  • 75 g (~2/3 cup) powdered sugar
  • 1/4 tsp salt
  • 15 g (~1/2 oz) fresh yeast (~ 1 1/2 tsp dry yeast)
  • 1 whole egg
  • 1 egg yolk

For the filling:

  • 500 g (~1 lb) chestnut puree
  • 2 tbsp rum flavor
  • 2-4 tbsp sugar (depends on the sugar content of the chestnut puree)
  • 1-2 tbsp sour cream

For the egg wash:

  • 1 egg

Rub butter or lard into the flour. Add the other ingredients to the flour and knead into a smooth dough. Divide the dough into 2 equal balls and wrap them separately in cling film. Put the dough in the fridge for a night or in the freezer for 40-50 minutes.

If you use frozen chestnut puree, take it out from the freezer and let it melt in the fridge overnight.

Prepare the chestnut filling. Place the puree in a bowl, add sugar, rum flavor and sour cream to make it creamy.

On a floured sourface roll out a dough ball into a thin rectangle. Spread half of the chestnut filling on top while leaving approx. 1-2 cm empty edges on each side. Fold in the edges, then roll up the dough. Place the roll in a baking pan lined with parchment paper. Now prepare the second roll in the same way.

For the egg wash separate the egg. Set the egg white aside. Gently whisk the egg yolk and spread the top of the rolls. Put the rolls in a cool place for 1-2 hours to let the egg yolk dry and let the dough rise.

Once the egg yolk is dry, slightly whisk the egg white and spread the top of the rolls. Let the rolls dry again.

Prick the rolls on the top and on the sides by using a skewer in order to let off steam during baking.

Preheat the oven to 180°C / 356°F and bake the rolls for 25-30 minutes.

Let beigli cool completely before served.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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