Walnut/poppy seed rolls.Beigli

Method

• step 1

  Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.

• step 2

  Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.

• step 3

  Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half

• step 4

  Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble".

• step 5

  Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.

• step 6

  To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry.

• step 7

  To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.

• step 8

  The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.

• step 9

  When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.