Nutty beigli

Traditional Hungarian Christmas nut strudel. It is also baked at Easter.

Ingredients:

250 g of flour 100 g pork cracklings 1 pk of yolk for rubbing 60 g

td>butter 50 g of powdered sugar 2 tbsp milk 1 tsp grated lemon zest 1/2 packet of baking powder powdered sugar for sprinkles For filling: 250 g of walnuts 150 g confectioners’ sugar 1 tsp lemon juice 1 packet of vanilla sugar 50 ml rum 2 pcs of egg

Procedure:

1. Leave the butter at room temperature to soften and mince the crackling finely 2. Mix the sifted semi-coarse flour with icing sugar and caster sugar, add the softened butter, ground cracklings, grated lemon peel, milk and make a smooth dough and refrigerate for 30 minutes
3. For the filling, beat the egg yolks with icing sugar and vanilla sugar until foamy, lightly stir in the prepared stiff snow from the egg whites and lemon juice, add the rum, finely ground nuts and mix well
4. Roll out the rested dough into a thin sheet, brush it with the nut filling and roll it into a coil, transfer it to a baking sheet lined with baking paper, roll it into a circle, press the edges together and brush it with beaten egg yolk
5. Place in a preheated oven and bake at 180 °C until golden brown (about 45 minutes), then let cool and sprinkle with icing sugar.

Recommendation:

The nut filling is often replaced with a poppy seed filling or baked half and half.