Christmas just isn’t what it should be for me without this Hungarian Walnut Roll Beigli. It has been a part of my childhood as far as I can remember. There are two kinds of Beigli, today I’m making the walnut version but most people also make the one with the poppy seeds. Everybody got their favorite. Next year both for sure. Full recipe below this post.
I haven’t eaten beigli for a few years now and I thought it was time to remake this classic Christmas treat after a short trip to Budapest a few weeks ago. This traditional festive treat was everywhere! It was not an easy job, I have replaced the original ingredients to make it gluten, sugar and yeast free. The walnut filling was easy to do and thank goodness that is as far as I’m concerned the vocal point of this roll. This delicious sweet walnut, lemon zest, cinnamon filling is very addictive.
I have made my version with baking powder, baking soda and apple cider vinegar to get some air in to the dough. The fat I replaced with soy yogurt and a little vegan butter, I sweetened the walnut filling with dates instead of sugar. The dough is a bit different than the original but that is to expect when changing and leaving out most of the ingredients but … I am happy with the overall results and the walnut filling is everything! You can use a gluten free baking flour of your choice, I made a mix of 1 cup brown rice flour, 1 cup sorghum flour and 1/2 cup tapioca starch. Mix it well and scooped out the amount of flour needed.
You can of course use yeast or vegan butter, that would make the dough resemble the original even more. I really wanted to be able eat it a lot of it so …. gluten, yeast, oil free and loving it! This filling though! Blended dates in plant based milk, processed walnuts, lemon zest, cinnamon, vanilla and honey ( optional ) make a thick and delicious paste.
The dough should be rolled out in a rectangle with the wider side facing you, about 1/3 of an inch. I like to roll my dough out on a sheet of parchment paper, lightly dusted with more flour. Spread the walnut filling out evenly with a knife up to 1/2 inch from the edges and roll it up using the parchment paper. This makes it much easier and even.
I added in some huge sultanas before rolling.
Beigli originally needs two washes with egg to make achieve a great color and a marble like look. Before baking I brushed the roll with some soy milk and after 35 minutes of baking I added a second layer this time a mix of maple syrup and soy milk, the reason for this gorgeous color and sweet taste.
I like my filling to be as thick or a little thicker than the dough when baked. Let it cool completely, it’s easier to slice the next day. The other version is made with ground poppy seeds, also delicious! Next visit in Hungary I will get a huge bag of poppy seeds. If you are interested in the poppy seeds version or the original yeast leavened dough recipe let me know.
If you want to keep this recipe of my Hungarian Walnut Roll Beigli, you can print it or save the picture below to your Pinterest bord. For more Christmas inspired goodies check out my Healthy Vegan Christmas Cookies and my Raw Vegan Cinnamon Roll.
Hungarian Walnut Roll Beigli
- 1 and 1/2 cup gluten free flour blend
- 2 Tbsp non dairy butter
- 2 Tbsp soy yogurt
- 3/4 cup soy or almond milk mixed with the 2 Tbsp apple cider vinegar and let it sit for 10 minutes
- 2 Tbsp apple cider vinegar to mix with the plant based milk
- 2 tsp psyllium powder
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp coconut or raw cane sugar
- 2 tbsp ground flax seeds
- 1/4 tsp sea salt
- 3/4 cup pitted dates
- 3/4 cup plant based milk, I used soy for this recipe, seems to work the best is the richest plant based milk
- 300 grams or 10,5 ounces walnuts, ground fine, it shouldn't stick into a ball
- 1 lemon organic, only the zest of the lemon
- 1 tsp vanilla extract or powder
- 1/4 tsp cinnamon, just a touch for the flavor
- 2 Tbsp honey, optional
- 1 Tbsp maple syrup mixed with 2 tbsp plant based milk second wash
- 1/2 cup raisins soaked and dried
- Mix the baking powder,baking soda, psyllium powder, sugar, ground flax, sea salt and flour. Add in the butter and yogurt and work it through the flour with a fork.
- When done add in the soured soy milk and kneed it to form a dough. If needed add some more milk a tbsp at a time. When done it should not be sticky. Set in the fridge covered in foil.
- Blend the dates and plant based milk until smooth. Add to a pan and heat stirring often. When hot add in the ground walnuts, lemon zest, cinnamon, vanilla and honey. Stir and take off the heat. Let it cool completely before using.
- Roll out the dough on a lightly floured sheet of parchment paper. It should be about 1/4 inch thick and a rectangle shape. Lay the long side in front of you and spread the cold walnut filling evenly on the dough leaving only 1/2 inch uncovered at the sides. You can add the soaked raisins, optional.
- Roll using the parchment paper, the easiest way to go. Place on a baking sheet and brush with some plant based milk. Bake on 180C/375F for 30 to 35 minutes until light colored.
- Brush the roll using up the whole second wash made of maple syrup and plant based milk. This will give the best golden glow! Keep an eye on it cause it can burn fast. Bake on for about 5 to 7 minutes until golden.
- Let it cool completely. It slices even better the next day. I keep it in the fridge for up to 4 days. I dusted it with a little powdered erythritol sugar.