Beigli! Its name comes from the German word beugen ("bend" in English).
Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Beigli (or sometimes spelled bejgli) is a real Hungarian Christmas treat.
The beigli’s predecessor was probably the Silesian filled challach that was already known in the 16th century. Though it’s more likely that it emerged from the famous Bratislava horseshoe. The first Bratislava horseshoes filled with ground walnuts and poppy seeds were baked in 1559 and became very popular.
This pastry is ubiquitous around Christmas time and you can buy it in any shop or bakery. It is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional, but nowadays, you can find them filled with chestnut puree or even Nutella.
The two kinds of filling fit in the symbolism of Christmas perfectly because poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching. Today there are many different fillings like chestnuts, marzipan, and even apple, coconut and hazelnut fillings can be found.
Beigli is the theme of the 23rd edition of the Sweet World and if there's something that really annoys me a lot, is the fact of having more than 600 cooking books and, when I need a recipe, that I'm pretty sure to have in one of them,... I can't find it!!
Anyway!! After flicking throughout a few books and not finding any recipe, I did some research on the Internet and I found Beigli recipes with yeasted dough, others with a kind of pastry dough. I found fillings of poppy seeds, walnuts and I also found fillings that called for applesauce and I couldn't decide between any of them.
As I know that Inês has a fantastic "photographic memory", I asked her if she could remember seeing a Beigli recipe in any of our books (yes! Inês is as mad as myself about cooking books and we have, pretty much, the same amount of books...).
Of course, Inês was able to remind me of a few books where I would find a Beigli recipe or something similar and!!! BINGO!!
I found two recipes that pleased me but, when I opened the "It's Always About the Food" book by the fabulous Monday Morning Cooking Club, I couldn't resist this recipe!!
It's not called Beigli! It's called Fladen and, it's made with a fabulous pastry, and it features not one, but three of the fillings that you'd find in the most traditional or more modern versions of the Beigli and I thought: Why making a rouldade filled only with one of the fillings, when I can have something much more interesting?
A Fladen filled with a poppy seed filling, a walnut filling and a fabulous apple compote filling!
It might not be the most traditional Beigli recipe but, let me tell you: It's for sure the most delicious Fladen you'll ever try!
The beigli’s predecessor was probably the Silesian filled challach that was already known in the 16th century. Though it’s more likely that it emerged from the famous Bratislava horseshoe. The first Bratislava horseshoes filled with ground walnuts and poppy seeds were baked in 1559 and became very popular.
This pastry is ubiquitous around Christmas time and you can buy it in any shop or bakery. It is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional, but nowadays, you can find them filled with chestnut puree or even Nutella.
The two kinds of filling fit in the symbolism of Christmas perfectly because poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching. Today there are many different fillings like chestnuts, marzipan, and even apple, coconut and hazelnut fillings can be found.
Beigli is the theme of the 23rd edition of the Sweet World and if there's something that really annoys me a lot, is the fact of having more than 600 cooking books and, when I need a recipe, that I'm pretty sure to have in one of them,... I can't find it!!
Anyway!! After flicking throughout a few books and not finding any recipe, I did some research on the Internet and I found Beigli recipes with yeasted dough, others with a kind of pastry dough. I found fillings of poppy seeds, walnuts and I also found fillings that called for applesauce and I couldn't decide between any of them.
As I know that Inês has a fantastic "photographic memory", I asked her if she could remember seeing a Beigli recipe in any of our books (yes! Inês is as mad as myself about cooking books and we have, pretty much, the same amount of books...).
Of course, Inês was able to remind me of a few books where I would find a Beigli recipe or something similar and!!! BINGO!!
I found two recipes that pleased me but, when I opened the "It's Always About the Food" book by the fabulous Monday Morning Cooking Club, I couldn't resist this recipe!!
It's not called Beigli! It's called Fladen and, it's made with a fabulous pastry, and it features not one, but three of the fillings that you'd find in the most traditional or more modern versions of the Beigli and I thought: Why making a rouldade filled only with one of the fillings, when I can have something much more interesting?
A Fladen filled with a poppy seed filling, a walnut filling and a fabulous apple compote filling!
It might not be the most traditional Beigli recipe but, let me tell you: It's for sure the most delicious Fladen you'll ever try!
ingredients (serves 12):
80g apricot jam
icing sugar, for dusting
for the pastry:
375g plain flour
75g caster sugar
3/4 tsp baking powder
190g unsalted butter, at room temperature
2 egg yolks
2 tbsp brandy
method:
Place all the ingredients in a food processor and process until a ball forms.
Divide the dough into 4 balls, flatten each one slightly, wrap in clingfilm and refrigerate for 30 minutes.
for the apple layer:
4 Granny Smith apples
80g sultanas
115g caster sugar
juice of 2 oranges
1 cinnamon stick
method:
Peel, core and thinly slice the apples.
Place the sliced apples, sultanas, caster sugar, orange juice and cinnamon stick in a large heavy based saucepan and simmer over a low medium heat for 30 minutes, or until the apples are soft and translucent.
Drain to remove the excess juice and allow to cool.
for the poppy seed layer:
150g ground poppy seed
250ml milk
2 tsp vanilla extract
115g caster sugar
method:
Place the poppy seeds, milk, vanilla and sugar in an heavy based saucepan and bring to the boil over medium heat.
Simmer for about 15 minutes, or until all the liquid has disappeared, stirring from time to time.
Tip the mixture into a bowl and allow to cool.
for the walnut layer:
175g ground walnuts
55g caster sugar
60ml milk
2 tsp vanilla extract
finely grated zest of 1 lemon
method:
In a bowl, mix together the ground walnuts, sugar, milk, vanilla and lemon zest.
to finish:
Preheat the oven to 180ºC.
Line a 20m square cake tin (I used a 20cm round spring form tin) with two rectangles of baking paper with enough overhang to hold when lifting the cake out.
Roll out the first disc of pastry between 2 sheets of baking paper to fit the cake tin. Carefully lay it in the bottom of the tin, patching with excess bits to fill in any holes.
Spread the pastry with half of the apricot jam.
Spread the poppy seed mixture over the jam to form an even layer.
Roll out the second disc of the pastry as above and carefully lay it on top of the poppy seed layer.
Spread the apple mixture on top to form an even layer.
Roll out the third disc of pastry and carefully lay it on top of the apple layer.
Spread the remaining apricot jam and then the walnut mixture to form an even layer.
Roll out the final disc of pastry and lay it on top of the walnut layer.
Prick with a fork all over and bake for 1 hour until golden brown.
Allow to cool in the tin and then, carefully lift the Fladen out and dust with icing sugar to serve.
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Beigli é o tema da 23ª edição do nosso Sweet World!
Caso queiram saber um pouco mais sobre este doce que, nesta época Natalícia, é super popular na Húngria, leiam este post da Susana, pois está lá tudo muito bem "contadinho"!
Se há algo que me atenta os nervos, é o facto de ter mais de 600 livros de culinária, saber que já lá vi várias receitas deste doce e, quando preciso, não encontro nenhuma. É algo que me irrita mesmo e muito!
Após procurar em vários livros e não ter encontrado nenhuma receita, fiz umas pesquisas pela internet. Encontrei receitas de Beiglis em que a massa utilizada é massa lêveda, outras em que a massa era tipo massa açúcarada ou quebrada doce. Encontrei recheios de várias coisas, sendo os mais populares o recheio de sementes de papoila e o de nozes. Encontrei também receitas onde, um dos recheios incluia compota de maçã.
Confesso que após ler as receitas que encontrei, não houve nenhuma que me "enchesse as medidas".
Desisti da internet e enviei uma mensagem à minha "enciclopédia" com "memória fotográfica". A Inês! Sim a Inês, tal como eu, é uma "cookbook lover" e tem tantos ou mais livros que eu e, eu sabia! se há alguém que se lembrará de um dos nossos livros onde encontrarei a receita perfeita, essa pessoa será a Inês! e pois! Foi! BINGO!!
Após folhear alguns dos livros onde a Inês me disse que, de certeza encontraria uma receita para este doce, encontrei duas ou três receitas interessantes e que me agradaram mais que as que encontrei nas minhas pesquisas cibernéticas, mas!!! Quando abri o livro das fabulosas Australianas fundadoras do "Monday Morning Cooking Club", o "It's All About the Food"... ei-la!!
A receita perfeita!!
Esta que vos deixo e que, intitulando-se Fladen e não Beigli, inclui todos os componentes do Beigli e muito mais, pois tenho o melhor dos diferentes Beigli, num só!!
Camadas de discos de uma massa maravilhosa, intercaladas com três diferentes recheios maravilhosos!!
Uma sobremesa que inclui, não um, mas dois dos recheios mais tradicionais do Beigli - sementes de papoila e nozes - e ainda o bónus de um recheio magnífico de compota de maçã!
Claro que nem procurei mais, pois esta receita encheu-me completamente as medidas a todos os níveis!
Pode não ser o Beigli mais tradicional do mundo, mas uma coisa vos garanto: É! Com certeza, o melhor Fladen que alguma vez provarão!
ingredientes (para 12 porções):
80g doce de alperce
açúcar em pó, para polvilhar
para a massa:
375g farinha de trigo branca sem fermento
75g açúcar refinado branco
3/4 colher chá de fermento em pó
190g manteiga sem sal, à temperatura ambiente
2 gemas de ovos
2 colheres sopa de Brandy
preparação:
Colocar todos os ingredientes no copo do robot de cozinha e processar até obter uma bola de massa.
Dividir a massa em 4 partes iguais, espalmá-las ligeiramente e embrulhá-las, individualmente, em película aderente. Refrigerar por um mínimo de 30 minutos.
para a compota de maçã:
4 maçãs Granny Smith, cortadas em quartos, descascadas, descaroçadas e quartos cortados em fatias finas.
80g sultanas
115g açúcar refinado branco
sumo de 2 laranjas médias
1 pau de canela
preparação:
Colocar todos os ingredientes num tacho grande e cozinhar sobre lume médio, por cerca de 30 minutos, ou até as maçãs estarem macias e translúcidas.
Despejar a mistura num coador, a fim de eliminar o excesso de líquido e reservar até as maçãs estarem frias.
para a camada de sementes de papoila:
150g sementes de papoila em pó
250ml leite gordo
2 colheres chá de extracto ou pasta de baunilha
115g açúcar refinado branco
preparação:
Colocar todos os ingredientes num tachinho ao lume e deixar levantar fevura sobre lume médio.
Cozinhar por cerca de 15 minutos, mexendo de vez em quando, ou até todo o líquido ter evaporado.
Transferir a mistura para uma taça e deixar arrefecer completamente.
para a camada de nozes:
175g nozes em pó
55g açúcar refinado branco
60ml leite gordo
2 colheres chá de extracto ou pasta de baunilha
raspa de 1 limão
preparação:
Numa taça, misturar muito bem todos os ingredientes e reservar.
para finalizar:
Aquecer o forno a 180ºC.
Forrar uma forma quadrada de 20cm de diâmetro com dois rectângulos de papel vegetal, por forma a que sobre papel vegetal suficiente, para depois levantar o bolo facilmente da forma, na altura de desenformá-lo. Eu usei uma forma redonda com fundo amovível e mola lateral, com 20cm de diâmetro.
Entre duas folhas de papel vegetal, esticar o primeiro disco de massa, por forma a que preencha completamente o tamanho da forma.
Forrar a base da forma com a massa esticada, usando restos de massa para preencher pequenos buracos ou espaços não preenchidos.
Barrar a massa com metade do doce de alperce.
Sobre este, espalhar o recheio de sementes de papoila, por forma a obter uma camada uniforme e homogénea.
Esticar o segundo disco de massa e colocá-lo sobre a camada de sementes de papoila.
Espalhar o recheio das maçãs sobre a segunda camada de massa.
Esticar o terceiro disco de massa e colocá-lo sobre a camada das maçãs.
Sobre este, espalhar o doce de alperce restante.
Espalhar a camada da mistura de nozes sobre o doce de alperce, alisando bem, por forma a obter uma camada uniforme e lisa.
Esticar o último disco de massa e colocá-lo em cima da camada das nozes.
Picar toda a superfície da massa com um garfo e levar ao forno por cerca de 1 hora, ou até estar bem douradinho.
Retirar do forno e deixar arrefecer completamente na forma.
Desenformar com cuidado, polvilhar a superfície do Fladen com açúcar em pó e servir.
Recipe / Receita:
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