Thank you so much for sharing this beautiful tradition—it truly made my day to read. What a wonderful way to honor your Hungarian roots and your mom ❤️

I love hearing how families adapt recipes over generations. Using canned poppy seed filling and enriching it to make it spreadable is a very practical approach, especially when making such a large batch. Fresh yeast and an egg wash sound absolutely delicious, too.

Making 75–80 rolls together each year is incredible—and sharing them with friends is exactly what these recipes are about: family, community, and memories. Please send my warmest wishes to your mom—97 years young
is amazing.

Thank you again for taking the time to share your story. These traditions are just as important as the recipe itself.

Hello! Thank you so much—what a lovely story! I’m so happy it brought your husband a taste of home, even all the way in Norway

For storage: beigli keeps best well wrapped in foil. You can store it at room temperature for 2–3 days if the room is cool. For longer storage, keep it in the refrigerator, still well wrapped, and let it come to room temperature before serving for the best flavor.

Dear Alina, The amounts for the walnut and poppy seed fillings in the recipe are calculated to make 2 walnut loaves and 2 poppy seed loaves. If you’d like to make all four loaves the same flavor, simply double the amount of your preferred filling. Let me know if you need any help adjusting the recipe!

Gabriela, Thank you so much for your kind words! I’m thrilled to hear that the beigli recipe resonates with you and reminds you of nagymama’s cooking. It’s such a special feeling to recreate those cherished flavors and traditions. Wishing you a delightful time making it again this year! Happy Holidays! :)

I made it twice it turned out exactly like the way nagymama used to make it! Every time I make it I am reminded of her!
I will be making it this year as well!

Dear Lynelle,

Thank you so much for sharing your heartfelt memories. I’m truly honored that my beigli recipe brings back fond moments of your grandmother’s holiday traditions.

While I haven’t personally made beigli with a pumpkin filling, it sounds like a delightful and creative twist! Your mention of a Hubbard pumpkin adds a unique touch, and I appreciate the nostalgia it brings.

For the traditional walnut and poppy seed fillings in my recipe, I recommend using those specific ingredients to maintain the classic flavors. However, experimenting with a pumpkin filling could be a wonderful way to add a personal touch and continue the tradition in your own way.

If you decide to try the pumpkin filling, I’d love to hear how it turns out. Wishing you a joyous holiday season filled with warmth and delicious treats.

Best regards,
Barath Agnes

Hello Mihály! :)
That’s a good question, no fan, please.
Absolutely, never too late to start baking beigli! No worries if it breaks, it happens, and the flavor is the same! :)
Szeretettel,
Ági