Recipes in the world of Flavilo

Sliced Chestnut Bejgli, decorated

Chestnut Bejgli (Hungarian Chestnut Roll)

Chestnut Bejgli is a classic on Hungarian Christmas tables. This pastry not only brings the festive spirit into our homes, but also a truly unique dessert with the special taste of chestnut puree and a crumbly dough. This recipe reflects the warmth of home and respect for traditions, perfect for family gatherings or as a gift.

Prep Time 1 hr
Preparation 40 min
Total 1 hr 40 min
280 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g All-Purpose Flour
⭕ 200 g Butter
⭕ 100 g Granulated Sugar
⭕ 200 ml Milk
⭕ 2 Egg Yolks
⭕ 25 g Fresh Yeast
⭕ 1 pinch Salt
⭕ 400 g Chestnut Puree
⭕ 50 g Powdered Sugar
⭕ 1 tsp Vanilla Extract
⭕ 20 ml Milk (for brushing)
⭕ 1 Egg (for brushing)

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    Preparation Steps

    1

    In lukewarm milk, whisk the yeast with a little sugar and let it proof for 5-10 minutes until frothy.

    2

    In a large bowl, combine the flour, salt, and remaining sugar. Add the yeast mixture, butter, and egg yolks, then knead until you have a smooth dough. Cover and let rise for 1 hour in a warm place.

    3

    In a separate bowl, mix the chestnut puree with powdered sugar and vanilla extract until smooth.

    4

    Divide the risen dough into two equal portions. Roll each portion into a rectangle.

    5

    Spread the chestnut filling evenly over each rectangle of dough. Roll up tightly, like a log.

    6

    Place the rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg and let rest for 20 minutes.

    7

    Preheat oven to 350°F (180°C). Bake the rolls for 35-40 minutes, or until golden brown.

    8

    Let the Bejgli cool completely before slicing and serving.