Hungarian Walnut – Poppy Seed Roll | Diós-Mákos Bejgli

In many Hungarian homes, the holidays simply don’t feel complete without bejgli. This beloved rolled pastry, swirled with either sweet walnut or poppy seed filling, has graced Christmas and Easter tables for generations, carrying with it stories of grandparents, crowded kitchens, and quiet moments after a long day of cooking.

Soft, buttery dough wraps around a richly spiced filling, and when it’s baked to a deep golden brown, the familiar aroma drifting through the house is often the first sign that the celebration has truly begun, gently calling everyone toward the kitchen.

If you grew up watching a parent or grandparent roll out this dough, or if you’re just beginning your own tradition, I hope this recipe feels like a warm welcome to the table. Here is my grandmother’s treasured recipe for the classic walnut version, with notes for the poppy seed variation too, so you can make the one that feels most like home to you.

Hungarian Walnut – Poppy Seed Roll (Diós – Mákos Bejgli)

Soft, buttery dough wraps around a richly spiced filling, and when it's baked to a deep golden brown, the familiar aroma drifting through the house is often the first sign that the celebration has truly begun, gently calling everyone toward the kitchen.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Resting/Chilling for dough: 1 hour hr

Total Time 2 hours hrs 25 minutes mins

Servings: 4

Course: Dessert

Cuisine: Hungarian

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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For the dough

• 500 g 4 cups all-purpose flour
• 25 g 2 tablespoons fresh yeast, or 7 g (2¼ tsp) active dry yeast
• 120 g ½ cup sugar
• 150 ml ⅔ cup warm milk
• 150 g ⅔ cup butter, softened
• 2 egg yolks
• 100 g ½ cup sour cream
• Pinch of salt
• Zest of 1 lemon

For the Walnut filling

• 300 g 3 cups ground walnuts
• 150 g ¾ cup sugar
• 150 ml ⅔ cup milk
• 1 teaspoon vanilla sugar or extract
• Zest of 1 orange
• 2 tablespoons rum or rum flavoring optional
• A handful of raisins soaked in rum (optional)

For the Poppy seed filling

• 300 g 2½ cups ground poppy seeds
• 150 ml ⅔ cup milk
• 120 g ½ cup plus 2 tablespoons sugar
• 1 tablespoon honey
• Zest of 1 lemon or orange
• 2 tablespoons rum or rum flavoring optional
• Warm the milk sugar, and honey in a saucepan until dissolved.
• Stir in the ground poppy seeds and citrus zest then cook gently for 3–5 minutes, stirring often, until thick and spreadable.
• Remove from the heat, stir in the rum if using, and let the filling cool completely before spreading it over the dough.
• If the mixture seems too dry, add a splash of milk; if it is too loose, cook it for another minute or two.
• 1 whole egg, beaten, for egg wash (apply twice for a glossy, cracked traditional finish)

For the glaze

• 1 whole egg beaten, for egg wash (apply twice for a glossy, cracked traditional finish)

Method

 

1. Warm the milk gently and dissolve the yeast with a pinch of sugar in it. Let it stand for about 10 minutes until foamy.
2. In a large bowl, combine the flour, sugar, and salt. Add the softened butter, egg yolks, sour cream, lemon zest, and the yeast mixture. Knead into a smooth, soft dough, about 8–10 minutes by hand or 5 minutes with a mixer.
3. Cover the dough and let it rest in a warm place for about 1 hour, or until slightly puffed. Hungarian bejgli dough doesn’t need to double fully — it should simply feel relaxed and easy to roll.
4. While the dough rests, make the filling: warm the milk with the sugar until dissolved, then stir in the ground walnuts, vanilla, orange zest, and rum or raisins if using. The mixture should be thick but spreadable; let it cool before using.
5. Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a rectangle about 30×40 cm (12×16 inches) and roughly 5 mm thick.
6. Spread the walnut filling evenly over each rectangle, leaving a small border around the edges.
7. Roll up tightly from the long side, like a jelly roll, pinching the seams and ends to seal in the filling.
8. Place the rolls seam-side down on a parchment-lined baking sheet. Brush with beaten egg and let rest for 15–20 minutes.
9. Brush with egg wash a second time — this traditional double coating gives bejgli its signature crackled, glossy crust. Pierce each roll with a few small holes to let steam escape.
10. Bake in a preheated oven at 170°C (340°F) for 35–40 minutes, until deep golden brown. Allow to cool completely on a wire rack before slicing — this helps the filling set and makes for clean, beautiful slices.
Let the rolls cool fully, even overnight, before slicing — warm bejgli tends to crumble.
If the crust cracks too much while baking, that's perfectly traditional — Hungarians consider a slightly cracked skin a sign of a well-made bejgli.
Bejgli freezes beautifully. Wrap cooled rolls tightly in plastic wrap and foil, and freeze for up to 2 months.

Nutrition

Serving: 1sliceCalories: 400kcal

Notes

Serving Suggestion:

Slice bejgli into thin rounds and serve alongside a pot of hot tea or strong coffee.

It makes a wonderful addition to a holiday dessert table next to other Hungarian favorites, and it’s often given as a homemade gift wrapped in parchment and ribbon — a sweet, fragrant taste of Hungarian tradition.

Tried this recipe?

Let us know how it was!