Walnut and poppy seed pastry

Name: Walnut and poppy seed pastry - Geanina O.
Ingredients: 550 g flour 250 g margarine 3 tablespoons sour cream 3 egg yolks 120 g sugar 1 cube of yeast 200 ml milkFilling poppy: 200 g poppy seeds 3 tablespoons sugar 2 packets of va

Dessert - Walnut and poppy seed pastry by Geanina O. - Recipia

I have made this poppy seed and walnut baigli several times, especially when I have guests or during holidays. It’s a straightforward recipe, without complicated steps, but with small details that make a difference in texture and taste. I’ve never had issues with the dough rising or the filling as long as I stick to the quantities and timings. Quick Info Total time: about 3 hours Preparation time: 1 hour (including rising) Baking time: 45 minutes Servings: 4 large rolls (8-10 slices per roll) Difficulty: medium Recipe type: dessert, suitable for holidays or special occasions Ingredients Dough: - 550 g flour - 250 g margarine - 3 tablespoons sour cream - 3 egg yolks - 120 g sugar (can be adjusted to taste) - 1 cube of yeast (usually 25 g) - 200 ml milk Poppy seed filling (for two rolls): - 200 g poppy seeds - 3 tablespoons sugar - 2 packets of vanilla sugar - 100 ml milk Walnut filling (for two rolls): - 200 g ground walnuts - 3 tablespoons sugar - rum essence - 100 ml milk - grated lemon peel For brushing: - 1 egg - a little milk Instructions 1. Start with the yeast: mix the yeast with a little flour and some warm milk. Let it rise for a few minutes until it bubbles. 2. Meanwhile, beat the egg yolks with the sugar, then add the softened margarine, sour cream, and the remaining milk. Mix until the sugar and margarine are completely dissolved. 3. When the yeast has risen, pour it over the egg yolk mixture. Gradually incorporate the flour, then knead until you have an elastic dough that is neither too soft nor too hard. 4. Place the dough to rise, covered, in a warm place. It took about 1.5 hours for mine to double in size. 5. In the meantime, prepare the fillings. For the poppy seed filling, boil the poppy seeds with the sugar, vanilla sugar, and milk, stirring constantly. When the milk has reduced and the mixture is creamy, let it cool. 6. For the walnut filling, bring the ground walnuts to a boil with the sugar, milk, rum essence, and grated lemon peel. Keep it on the heat until the mixture thickens, then let it cool. 7. Once the dough has risen, divide it into 4 equal parts. 8. On a floured work surface, roll out each piece into a rectangle, about the length of the baking tray and a palm's width wide. Don’t make them too thick. 9. Spread the walnut filling on two of the sheets and the poppy seed filling on the other two. Level the filling so it’s not too thick at the edges. 10. Roll each sheet tightly, ensuring there are no gaps or air pockets in the middle. 11. Prepare the baking tray with parchment paper brushed with a little oil or margarine. 12. Place the 4 rolls in the tray, leaving a little space between them. 13. Beat an egg with a little milk and brush each roll with a pastry brush. 14. Let them rest for another 10-15 minutes at room temperature. 15. Bake the rolls at 170°C for 45 minutes. Don’t take them out immediately after they are golden; let them cool in the tray. Why I make this recipe often It’s the kind of dessert that keeps well for a few days and remains tender. You can easily switch between walnut and poppy seed fillings, depending on what you have at home. I slice it for packing or cut it for a platter when I have guests. There’s no need for complicated techniques, and I can make the whole recipe in an afternoon without stress. Tips and Variations Tips - The dough should not be sticky, but also not dry. If it seems too hard, add a little more milk. - The filling should be completely cooled before spreading it on the dough to avoid softening it. - The rolls can be lightly pricked with a toothpick before baking to prevent cracking. Substitutions - You can use butter instead of margarine if you prefer, but the texture will be slightly different. - Sour cream can be replaced with full-fat yogurt. - If you don’t have rum essence, you can add a little vanilla to the walnut filling. Variations - If you want just poppy seed or just walnut, divide the filling as needed. - For more flavor, you can add a little orange zest to the fillings. - You can also add raisins to the walnut filling if you like. Serving Ideas - Slice thinly, arrange on a platter, and let sit at room temperature before serving. - It also pairs well with coffee or tea for breakfast. Frequently Asked Questions 1. Can I use dry yeast? Yes, you can use dry yeast. One cube of fresh yeast (25 g) can be replaced with a packet of dry yeast (7 g). 2. Can the baigli be frozen? Yes, it can be frozen after it has completely cooled. Slice it and place it in bags or airtight containers. 3. Why do my rolls crack while baking? Usually, it’s because the filling is too wet or hasn’t cooled properly. Pricking them before baking also helps. 4. Can I use less sugar? Yes, the sugar quantities can be adjusted without ruining the texture of the dough or filling. 5. What do I do if the dough doesn’t rise? If it doesn’t rise, it’s likely that the yeast was inactive or the liquid was too hot and killed it. Always use warm milk, not hot. Nutritional Values Values are estimated for one slice (out of 32 slices, from 4 large rolls): - Calories: approximately 170 kcal - Carbohydrates: 22 g - Protein: 4 g - Fat: 7 g Most of the calories come from flour, margarine/butter, and walnuts or poppy seeds. It’s not a diet dessert, but it doesn’t have unnecessary additives. Storage and Reheating The baigli keeps well for 3-4 days, wrapped in foil or in a lidded container at room temperature. It doesn’t get soggy or dry out quickly. If you want to serve it warm, you can briefly heat it in the oven, but not in the microwave (it becomes rubbery). It can be frozen, but not for more than a month, or else it will change texture.

Walnut and poppy seed pastry

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