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

The dough of this bejgli 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.