For the dough:

For the poppy seed filling:

For the walnut filling:


From the dough:

Combine the sugar, butter, egg yolks and sour cream in a bowl.

Add the flour and yeast and knead until well blended. The dough should be moist and easy to work with.

Shape the dough into a ball, cover with a demp towel and set aside.

From the poppy seed filling:

Bring the water with the sugar to boil, remove the mixture from the heat and pour the ground poppy seeds.

Mix in the drained raisins, vanilla sugar, cinnamon and cloves.

Add the grated rind  and the lemon juice.

From the walnut filling:

Bring the milk with the sugar to boil, remove the mixture from the heat and pour in the walnuts.

Mix in the drained raisins, vanilla sugar and the rind of the orange.

Divide the dough in 4 equal portions, wrap them in kitchen foil and let them rest in the fridge for at least 2 hours.

After that time roll out the dough portions into rectangles from 1/2cm thick.

Spread the filling until the dough leaving a 2 to 3cm strip of the border, fold back the strip (this prevents to go out).

Roll the dough up and place them on a baking dish (previously covered with baking paper).

Brush the top of the roll with an egg yolk bitten with a little of milk. Let them rest for 30 minutes.

Prick the top and sides of the rolls with a fork, it prevents cracking.

Bake the Beigli in a preheated oven at 180°C for around 40 minutes or until the top gets a nice brown colour.

Let the pastry rolls cool on the baking dish and cut them into slices if you like to serve them immediately.