Walnut Beigli

Ingredients

Organic wheat flour (organic wheat, malted barley), walnut, sugar, butter (pasteurized cream, natural flavorings), milk, honey, canola oil, water, currants w/sunflower oil, lemon zest, eggs, yeast, egg yolks, egg whites, sea salt, corn oil, organic whole wheat flour (organic hard red spring wheat)

Contains: Wheat, Walnut, Milk, Egg

Shelf life & storage

The beigli will have an “eat or freeze by” sticker that is about two weeks from when the package ships out. If enjoying within a week or so of delivery, it can be kept at room temperature in the packaging it arrived in or in a plastic bag. Avoid the refrigerator, it can ruin the texture.

For longer term storage, our beiglis freeze well for up to three months. They can be stored in the freezer in their original packaging or, if they’ve been opened, double wrapped in plastic bags. After the freezer, it is best to allow the frozen beigli to defrost slowly at room temperature in the packaging.

Over the past decade, the walnut beigli has become one of the Bakehouse’s most anticipated holiday specialties. Every season, longtime customers eagerly await the moment these beautiful Hungarian pastries emerge from the ovens, filling the bakery with the unmistakable aroma of fresh-baked dough and toasted walnuts. While beigli may still a delightful discovery for many people, in Hungary it has been a cherished Christmas tradition for more than 150 years. Food historians believe beigli evolved from the poppy seed-filled crescent pastries now known throughout Slovakia and Central Europe as Bratislava rolls.

Our Beigli is made from a rich, buttery yeasted dough that is carefully rolled around a generous filling of finely ground walnuts and sugar, delicately flavored with lemon, butter, and cream. Its glossy, lightly crackled crust gives each loaf its signature appearance, while every slice reveals beautiful spirals of sweet walnut filling. A handful of dried currants adds subtle texture and depth, but the walnuts are unquestionably the star of this traditional Hungarian dessert. The combination of tender pastry and rich walnut filling creates a comforting flavor that keeps you coming back for another slice.

Amy Emberling, managing partner at the Bakehouse, shared, “I love making and eating Walnut Beigli but I might actually enjoy the way beigli looks more than anything else (you know that expression of eating with our eyes). It has a rich mahogany exterior with distinctive cracking from the particular egg wash method traditionally used. Each beigli has its own unique and captivating pattern.”

In Hungary, beigli is more than a festive pastry. Much like stollen in Germany, it’s is deeply woven into holiday traditions, bringing generations together around the table and making every Christmas celebration feel complete. Beigli makes a great host/ess gift, or just something special to bring home to liven up a dark winter night!