Bejgli

Bejgli is a traditional Hungarian pastry roll that is often served during Christmas and Easter. It is also popular in other countries of the Central European region, such as Slovakia, Czech Republic, and Poland, where it is known as makowiec.

History

The origins of Bejgli can be traced back to Germany and Austria, where similar types of pastry rolls were made. The recipe was brought to Hungary by German immigrants in the 19th century. Over time, it has become a staple of Hungarian holiday cuisine.

Preparation

Bejgli is made from a yeast-based dough that is rolled out and filled with various ingredients. The most common fillings are poppy seeds (mákos) and walnuts (diós), but other variations may include chestnut, cherry, or apple. The filled dough is then rolled up and baked until golden brown.

The preparation of Bejgli is considered a family tradition in many Hungarian households. It is often made in large quantities during the holiday season and shared with friends and family.

Cultural Significance

In Hungary, Bejgli is traditionally eaten during the Christmas season. It is often served as a dessert after the main meal, but can also be enjoyed as a snack with a cup of coffee or tea. The poppy seed and walnut fillings are said to bring luck and prosperity for the coming year.

In addition to its role in holiday celebrations, Bejgli is also a popular gift item. It is often packaged in decorative boxes and given as a token of goodwill during the holiday season.

See Also

• List of Hungarian dishes
• List of pastries
• Christmas traditions in Hungary