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Chestnut beigli slices
Soft beigli with chestnut filling

Traditional Chestnut Beigli (Roll)

Author: Flavelo
Recipes Cakes and Desserts
The crown jewel of the Christmas table. Beigli isn't just a pastry; it's a labor of love. The dough is rich in fat and cold-proved, making it flaky and tender enough to hold the generous chestnut filling.
🕒 Prep Time 50 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 16 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking Sheet.
  • Rolling Pin.
  • Pastry Brush.
  • Fork.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Rub flour with cold butter and lard until crumbly. Add sugar and salt.

Tip: Fat coats flour to prevent gluten.
2 ✓

Mix yeast and yolks into cold milk. Add to flour and knead quickly.

Tip: Keep ingredients cold.
3 ✓

Divide into two, wrap, and chill for 1 hour.

Tip: Relaxes the dough.
4 ✓

Mix chestnut puree with sugar and vanilla.

Tip: Match texture to dough.
5 ✓

Roll dough to rectangles. Spread filling, leaving borders.

Tip: Fold edges in.
6 ✓

Roll up. Brush with yolk, dry (30 mins). Brush with white, dry.

Tip: Creates marble effect.
7 ✓

Prick with fork deeply. Bake at 350°F for 35-40 mins.

Tip: Pricking prevents cracking.
8 ✓

Cool completely before slicing.

Tip: Fragile when hot.

Recipe FAQ

Why did it crack?
Too much filling, rolled too tight, or not docked (pricked) enough to let steam escape.
Dry filling?
Add a splash of milk or cream to the chestnut paste if it's too crumbly.

Ingredients

  • 4 cups All-Purpose Flour
  • 7 oz Cold Butter (cubed)
  • 1.75 oz Lard (for flakiness)
  • 1/4 cup Powdered Sugar (dough)
  • 5 fl oz Cold Milk
  • 2 large Egg Yolks
  • 1.5 tsp Active Dry Yeast
  • 1 pinch Salt
  • 14 oz Sweetened Chestnut Puree (paste)
  • 1/2 cup Powdered Sugar (filling)
  • 1 tsp Vanilla Extract
  • 2 large Eggs (for egg wash)