Recipe for my grandmother’s

Poppy-Seed and Nut Rolls

Makos, Diospatko Beigli

4 cups all-purpose flour
1 pound butter
1/2 cup milk, lukewarm
1 tablespoon sugar
1 cube yeast, or 1 package dry yeast
3 egg yolks
2 to 4 tablespoons sour cream
1 egg, well beaten Put flour in a large bowl and cut in butter with a fork or pastry blender. Make a well in the center and add milk, sugar, and yeast; mix well until yeast dissolves. Let stand for 5 to 10 minutes or until cough bubbles and rises. Add egg yolks and 2 tablespoons of the sour cream to make a light dough. If needed, add more sour cream. Turn dough onto a lightly floured board and knead until smooth. Cover with a towel and let stand for 30 minutes. Cut into 4 sections and roll out, one by one. Cover rolled-out pastry with filling, roll up and place in a baking dish. Brush with beaten egg and prick in a few places with a fork or pin. Allow to stand for 20 minutes then brush again with egg. Bake in a preheated oven at 350 degrees for 30 to 45 minutes. In Hungary every house had poppy-seed and nut rolls to serve guests during the Christmas holidays. Friends often competed to see who made the best ones. They can be kept in a plastic bag in the refrigerator or frozen for several months. Serves 6 to 8

Walnut Filling

1 cup sugar
3 to 4 tablespoons white wine
1/2 pound ground walnuts
1 tablespoon grated lemon peel
2 to 3 tablespoons apricot or orange jam
1/2 tablespoon cinnamon
1/4 cup raisins
2 tablespoons bread crumbs
Combine sugar and wind and bring to a boil; pour over all other ingredients and mix well.

Poppy-Seed Filling

1 16-ounce can poppy-seed pastry filling (Solo Brand)
1 teaspoon grated lemon peel
1 teaspoon vanilla
2 tablespoons jam
1 tablespoon bread crumbs
1/4 cup raisins Combine all ingredients and mix well. In Hungary we used our own home-grown poppy seeds and ground them with a special grinder. I found that Solo canned filling is the best substitute. It is available in gourmet food stores or in the gourmet section of your supermarket.