Bejgli su autentične Mađarske štrudlice sa karakterističnim šarama na korici. Šara nastaje tako što se korica premaže žumancetom, koje se sasuši i ispuca kada testo blago naraste. To je prava Božićna poslastica. Najčešće se filuju makom i orasima. Mada, mogu da se filuju bademima, rogačem, kestenom, kombinacijom oraha i seckanih suvih šljiva... Ja se držim klasike - dve štrudlice sa makom (mnogo ga volim), jedna sa orasima. Vrlo je zgodno to što se naprave uveče, bez mnogo muke, a peku sutradan.
Pomešati suve sastojke: 450g brašna, 50g prah šećera i 5g soli. Dodati 125g putera koji je isečen na kocke i 60g masti. I puter, i mast su na sobnoj temperaturi, omekšali.
Pomešati tečne sastojke: 100ml hladne vode, 50ml hladne slatke pavlake (nekad stavim 50g hladne kisele pavlake), 1 žumance. U tečne sastojke dodati 13g svežeg kvasca, da se rastvori. Tečne sastojke sa kvascem izručiti u vanglu sa suvim sastojcima i mutiti mikserom (spiralnim metlicama za testo) oko 5 minuta, da se lepo sjedini bude glatko i mekano. Umešeno testo odmeriti na vagi, podeliti na 3 jednaka dela. Svaku jufku uviti u providnu foliju, odložiti u frižider na pola sata.
Za to vreme pripremiti filove po želji. Date mere dovoljne su da se nafiluju dve savijače, treba prilagoditi količinu fila broju štrudli koje se prave.
Za 2 štrudle od oraha - 300g mlevenih oraha, 150g šećera, 50g prezle, oko 100ml vode.
Za 2 štrudle od maka - 300g mlevenog maka, 150g šećera, 50g prezle, oko 100 ml vode (može kora limuna da se narenda po ukusu).
Za 2 štrudle od badema - 400g mlevenih blanširanih badema, 150-200g šećera, 100 ml vode.
Svi filovi se pripremaju na isti način. U šerpu odgovarajuće veličine staviti vodu i šećer da provri. Čim provri, skinuti sa ringle, dodati recimo orahe i prezle. Promešati. Fil ne treba da bude redak i da curi, a ipak da je dovoljno vlažan i kompaktan, da može rukom da se rasporedi po površini testa. Ako je baš mnogo suvo, dodati još 50ml vode. Potpuno ohladiti filove.
Na papiru za pečenje rastanjiti jednu jufku testa u pravougaonik veličine oko 20x30cm, debljine oko 0.5cm. Po površini rastanjenog testa rasporediti rukom fil, ali tako da sa svih strana ostane oko 2cm bez fila. Levu i desnu kraću ivicu testa preklopiti malo preko fila. Zatim, pomažući se papirom za pečenje na kom je rastanjeno testo, srolati štrudlu po dužoj ivici. Štrudla ne treba da je suviše debela, bude prečnika 5-6cm. Na isti način srolati i ostale štrudlice, filovati ih po želji. Štrudle staviti u pleh veličine 22x32cm, koji je obložen papirom za pečenje, da između njih bude malo veći razmak 4-5cm, tako da spojena ivica bude dole. Svaku štrudlu premazati razmuućenim žumancetom. Staviti ih u frižider da prenoće. NE POKRIVATI!
Ujutru, pre pečenja, štrudle premazati belancetom koje je malo umućeno viljuškom, čačkalicom probosti svaku rolnu odozgo na 5-6 mesta, po sredini skroz do dna, bočno na par mesta, da ne bi pucale. Peći na 180°C oko 20-25 minuta ili da lepo porumene spolja, iznutra budu dobro pečene. Ali da se ne prepeku! Kada se potpuno ohlade iseći parčiće debljine oko 1cm, posuti prah šećerom koji je zamirisan vanilom, poslužiti.
Bejgli su sveži i po 4-5 dana. Nekada je vrlo praktično napraviti ih dan-dva ranije. U tom slučaju, bejgli odložiti u plastičnu kutiju sa poklopcem, ili uviti u pamučnu kuhinjsku krpu, ili umotati kao bonbonu u papir za pečenje. Seći parčiće neposredno pred služenje, da se ne bi sušili.
Sastojci:
Za testo - 450g brašna, 50g prah šećera, 5g soli, 125g putera, 60g masti, 50ml slatke pavlake (ili 50g kisele pavlake), 1 žumance, 13g svežeg kvasca.
Za fil (2 štrudle od oraha) - 300g mlevenih oraha, 150g šećera, 50g prezle.
Za fil (2 štrudle od maka) - 300g mlevenog maka, 150g šećera, 50g prezle, kora limuna (nije obavezno).
Za fil (2 štrudle od badema) - 400g mlevenih blanširanih badema, 150-200g šećera.
Ujutru, pre pečenja, štrudle premazati belancetom koje je malo umućeno viljuškom, čačkalicom probosti svaku rolnu odozgo na 5-6 mesta, po sredini skroz do dna, bočno na par mesta, da ne bi pucale. Peći na 180°C oko 20-25 minuta ili da lepo porumene spolja, iznutra budu dobro pečene. Ali da se ne prepeku! Kada se potpuno ohlade iseći parčiće debljine oko 1cm, posuti prah šećerom koji je zamirisan vanilom, poslužiti.
Bejgli su sveži i po 4-5 dana. Nekada je vrlo praktično napraviti ih dan-dva ranije. U tom slučaju, bejgli odložiti u plastičnu kutiju sa poklopcem, ili uviti u pamučnu kuhinjsku krpu, ili umotati kao bonbonu u papir za pečenje. Seći parčiće neposredno pred služenje, da se ne bi sušili.
Sastojci:
Za testo - 450g brašna, 50g prah šećera, 5g soli, 125g putera, 60g masti, 50ml slatke pavlake (ili 50g kisele pavlake), 1 žumance, 13g svežeg kvasca.
Za fil (2 štrudle od oraha) - 300g mlevenih oraha, 150g šećera, 50g prezle.
Za fil (2 štrudle od maka) - 300g mlevenog maka, 150g šećera, 50g prezle, kora limuna (nije obavezno).
Za fil (2 štrudle od badema) - 400g mlevenih blanširanih badema, 150-200g šećera.
Beigli (Hungarian poppy seed or walnut strudel)
Beigli is an authentic Hungarian strudel with a characteristic crust pattern. A real Christmas treat. It has many varieties of fillings, but the most common is poppy seed or walnut. Other fillings might be almonds, carob, chestnut, a combination of walnut and chopped prunes... I stick to the classics - two rolls filled with poppy seeds (my favorite), one filled with walnuts. It's a make ahead option (roll it in the evening and baked the next day).
Mix dry ingredients: 450g flour, 50g confectioners sugar and 5g salt. Add 125g butter, cut into cubes and 60g lard, both softened at room temperature.
Mix liquid ingredients: 100ml cold water, 50 ml cold cream (sometimes I put 50g cold sour cream), 1 egg yolk. Add 13g fresh yeast to the liquid ingredients and mix to dissolve. Transfer liquid ingredients mixture to the bowl with the dry ingredients. Mix with a mixer fitted with the dough hook, for about 5 minutes, until soft and smooth. Divide into three equal parts (weigh on scale), shape each part into a ball, wrap in cling film and put in the fridge for half an hour.
Meanwhile prepare the fillings, upon your choice. The measures listed below are sufficient for two rolls. Adjust the amount to the number of strudels you want to make.
For two walnut strudels - 300g ground walnuts, 150g sugar, 50g breadcrumbs, about 100ml water.
For two poppy seeds strudels - 300g ground poppy seeds, 150g sugar, 50g breadcrumbs, about 100 ml of water, optionally add some lemon zest.
For two almond strudels - 400g ground blanched almonds, 150-200g sugar, 100 ml of water.
Fillings are prepared the same way, no matter if you use poppy, walnut, almonds. In a saucepan bring water and sugar to a boil. As soon as it boils, remove from heat, add the walnuts and bread crumbs, stir. The filling should be moist but not runny. If it seems to dry, add 50ml of water. Let it cool completely.
On a baking paper, roll out one piece of dough into a rectangle (about 20x30cm). Using your hands spread the filling to form an even layer, but leave a 2cm uncovered margin around the entire edge. Fold in the short sides and roll up on the longer edge nearest you, assisting with baking paper. The roll is about 5-6cm in diameter. Place seam side down on the tray (22x32cm) lined with baking paper. Leave enough space between the rolls, 4-5cm. The same way fill and roll each piece of dough. Brush your strudels with lightly beaten egg yolk, and put in the fridge over night. Do not cover! The next day brush the strudels with lightly beaten egg white.
Just before baking, using a toothpick, prick each roll (5-6 times), from the top all the way to the bottom. Also, you can prick few times on the side. Bake at 180°C for 20-25 minutes or until nice medium brown on the outside and well baked on the inside. Do not over bake them! Leave to cool completely, cut 1,5cm thick pieces, dust with powdered sugar mixed with vanilla sugar, serve.
Beigli are fresh for at least 4-5 days. Sometimes it is very practical to make them day or two ahead. If this is a case, put the baked rolls in a plastic container with a lid, or wrap in cotton tea towel, or wrap in a baking paper as a bonbon. Cut pieces just before serving, to prevent drying.
Ingredients:
For the dough - 450g flour, 50g icing sugar, 5g of salt, 125g butter, 60g fat, 50ml cream (or sour cream 50g), 1 egg yolk, 13g fresh yeast.
For the filling (2 walnut strudels) - 300g ground walnuts, 150g sugar, 50g breadcrumbs.
For the filling (2 poppy seeds strudels) - 300g ground poppy seeds, 150g sugar, 50g breadcrumbs, lemon zest (optional).
For the filling (2 almond strudels) - 400g ground blanched almonds, sugar 150-200g.
Mix dry ingredients: 450g flour, 50g confectioners sugar and 5g salt. Add 125g butter, cut into cubes and 60g lard, both softened at room temperature.
Mix liquid ingredients: 100ml cold water, 50 ml cold cream (sometimes I put 50g cold sour cream), 1 egg yolk. Add 13g fresh yeast to the liquid ingredients and mix to dissolve. Transfer liquid ingredients mixture to the bowl with the dry ingredients. Mix with a mixer fitted with the dough hook, for about 5 minutes, until soft and smooth. Divide into three equal parts (weigh on scale), shape each part into a ball, wrap in cling film and put in the fridge for half an hour.
Meanwhile prepare the fillings, upon your choice. The measures listed below are sufficient for two rolls. Adjust the amount to the number of strudels you want to make.
For two walnut strudels - 300g ground walnuts, 150g sugar, 50g breadcrumbs, about 100ml water.
For two poppy seeds strudels - 300g ground poppy seeds, 150g sugar, 50g breadcrumbs, about 100 ml of water, optionally add some lemon zest.
For two almond strudels - 400g ground blanched almonds, 150-200g sugar, 100 ml of water.
Fillings are prepared the same way, no matter if you use poppy, walnut, almonds. In a saucepan bring water and sugar to a boil. As soon as it boils, remove from heat, add the walnuts and bread crumbs, stir. The filling should be moist but not runny. If it seems to dry, add 50ml of water. Let it cool completely.
On a baking paper, roll out one piece of dough into a rectangle (about 20x30cm). Using your hands spread the filling to form an even layer, but leave a 2cm uncovered margin around the entire edge. Fold in the short sides and roll up on the longer edge nearest you, assisting with baking paper. The roll is about 5-6cm in diameter. Place seam side down on the tray (22x32cm) lined with baking paper. Leave enough space between the rolls, 4-5cm. The same way fill and roll each piece of dough. Brush your strudels with lightly beaten egg yolk, and put in the fridge over night. Do not cover! The next day brush the strudels with lightly beaten egg white.
Just before baking, using a toothpick, prick each roll (5-6 times), from the top all the way to the bottom. Also, you can prick few times on the side. Bake at 180°C for 20-25 minutes or until nice medium brown on the outside and well baked on the inside. Do not over bake them! Leave to cool completely, cut 1,5cm thick pieces, dust with powdered sugar mixed with vanilla sugar, serve.
Beigli are fresh for at least 4-5 days. Sometimes it is very practical to make them day or two ahead. If this is a case, put the baked rolls in a plastic container with a lid, or wrap in cotton tea towel, or wrap in a baking paper as a bonbon. Cut pieces just before serving, to prevent drying.
Ingredients:
For the dough - 450g flour, 50g icing sugar, 5g of salt, 125g butter, 60g fat, 50ml cream (or sour cream 50g), 1 egg yolk, 13g fresh yeast.
For the filling (2 walnut strudels) - 300g ground walnuts, 150g sugar, 50g breadcrumbs.
For the filling (2 poppy seeds strudels) - 300g ground poppy seeds, 150g sugar, 50g breadcrumbs, lemon zest (optional).
For the filling (2 almond strudels) - 400g ground blanched almonds, sugar 150-200g.
