Beigli, a Hungarian Christmas treat

Authentic Hungarian beigli

Cheryl Amor learned to make beigli while living in Melbourne with her friends Julika and Tibby, a Hungarian couple.

“It’s a traditional Hungarian Christmas-New Year treat, a kind of strudel, eaten as a celebration dish,” says Cheryl.

“Julika was a great cook and used to make it at home using her own pastry recipe.

“More often than not, Europeans would make the filling using poppy seeds rather than ground walnuts but I found it difficult to obtain poppy seeds in Gisborne 40 years ago so I used walnuts.

“Poppy seeds are readily available now, of course.

“It’s one of my favourite desserts and brings back happy memories of my time in Melbourne with Julika and Tibby.”

It was also a popular dessert at Bistro 21, the restaurant Cheryl owned in the 1970s.

INGREDIENTS:

1 pkt puff pastry, or make your own.

Walnut Filling:

10oz ground walnuts

8oz sugar

1 cup water

1 tbsp honey

½ cup sultanas

1 tbsp orange jam

Bring sugar and water to boil. When sugar is dissolved add the walnuts, honey, sultanas and jam. Cook slowly, stirring till thick and suitable for spreading. Cool.

Poppy Seed Filling:

Same as above, except use 8oz of poppy seeds.

METHOD:

Divide the pastry, roll out quite thinly into 2 or 3 oblongs. Spread the chosen filling evenly — leaving half an inch clear at one edge.

Roll up and place on greased oven slide.

Make slits with the point of a knife at one inch intervals. Bake in a moderate oven for about 35 mins.

To serve

Sprinkle with sifted icing sugar and whipped cream on the side.