Hungarian Beigli
- Thread starter LadyCook61
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
PieSusan
Washing Up
Have you made this yet, LadyCook61? I would really love some feedback. Thanks, PieSusan
JoeV
Washing Up
I have a question. Why would you add a package of yeast to self rising flour? I thought that self rising flour already had a leavening agent in it.
This recipe looks remarkably like my mother's Slovenian Potica recipe. I think each European country has their own version, and thuis one is almost verbatim from Mom's recipe book.
Joe
This recipe looks remarkably like my mother's Slovenian Potica recipe. I think each European country has their own version, and thuis one is almost verbatim from Mom's recipe book.
Joe
PieSusan
Washing Up
Would you please post it JoeV? I would love it!
I noticed that too about the recipe which is why I asked LadyCook if she had made it. I have never seen a recipe use self rising flour and yeast.
I noticed that too about the recipe which is why I asked LadyCook if she had made it. I have never seen a recipe use self rising flour and yeast.
PieSusan
Washing Up
I would really love to have an authentic version of this recipe with walnuts. If anyone has a tried and true one, please post it. Most of my baking books are packed away--thanks, Susan
kitchenelf
Chef Extraordinaire
How similar is this to potica?
PieSusan
Washing Up
Kitchenelf, I think beigli are similar to makosh, potica and gubana. However, I can't help thinking that there are some differences. I wish my grandma were still living--she would know.
I have found that with Eastern European recipes that there are a lot of similarities--I think, in part, it is because borders kept changing.
I have found that with Eastern European recipes that there are a lot of similarities--I think, in part, it is because borders kept changing.
PieSusan
Washing Up
Kitchenelf, thanks for getting me thinking. I found what I was looking for:
Nut Roll -- Traditional Hungarian Pastry
Nut Roll -- Traditional Hungarian Pastry
CharlieD
Chef Extraordinaire
Looks exactly like an Ukrainian poppy seed roll my mom makes.
Glorie
Senior Cook
I'm allergic to walnuts - is there another nut that can be used without changing it too much?? I would LOVE to make this!
PieSusan
Washing Up
Makosh is what Hungarian poppyseed roll is called. I posted a recipe for that already.
jpmcgrew
Executive Chef
I think pecans would be a great sub.PieSusan
Washing Up
If you are allergic to walnuts or are probably also allergic to pecans (I know, I am).
Hazelnuts are very common in Hungarian desserts--I think I would be tempted to make a hazelnut filling. You probably would want to toast them.
Hazelnuts are very common in Hungarian desserts--I think I would be tempted to make a hazelnut filling. You probably would want to toast them.
kitchenelf
Chef Extraordinaire
I think pine nuts would be awesome in this as well! I think...anyway!
