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
Beigli with chestnut filling – photo: zserbo.com
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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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