Walnut/poppy Seed Rolls.Beigli
This recipe for Nut and Poppy Seed Rolls is a delightful treat that combines a buttery pastry with rich, flavorful fillings. The walnut filling is sweet and nutty, while the poppy seed filling offers a unique and aromatic twist. Both fillings are rolled up in the tender pastry and baked to golden perfection. These rolls make a wonderful addition to any gathering or a special treat for afternoon tea. Enjoy the rich flavors and delicate textures of these Nut and Poppy Seed Rolls!
— Constant Cookbook
Ingredients
- 1100g plain flour
- 500g butter or margarine
- 2x 7g sachets of dried yeast
- 50 g caster sugar
- 5 eggs beaten with
- 3 tablespoons yoghurt or soured cream
- For the walnut filling:
- 600 g ground walnuts (not too fine)
- 250g sugar
- 160 g honey
- 30 ml water
- 150g raisins or sultanas
- tsp cinnamon
- grated lemon peel
- 15 ml (1tbsp) rum (optional)
- For the poppy seed filling
- 600 g ground poppy seeds
- 250g sugar
- 160 ml honey
- 15ml (1tbsp) rum (optional)
- 150g raisins or sultanas
- tsp cinnamon
Instructions
- Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.
- Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.
- Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half
- Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble".
- Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.
- To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry.
- To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.
- The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.
- When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.
Yield
Serves 50
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