Beigli

When I was a kid, my grandmother would make beigli every Christmas, and this is the treat that Santa got at our house instead of cookies. My grandmother taught me how to make it, and she has used a shortcrust pastry. However, there is a yeasted dough that you could use. It is softer and more bread-like, but I prefer the shortcrust pastry. 

Pastry Ingredients:

• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 sticks refrigerated butter
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 egg, divided into yokes and whites
• 2 cups sour cream

Filling Ingredients:

• 1/2 lb. poppyseeds
• 1/2 lb. finely ground walnuts
• 1 granny smith apple, peeled and grated
• 1 lemon grated
• 1/2 cup raisins
• 1 cup rum
• 1 tablespoon cinnamon
• 1 cup sugar

Soak the raisins in the rum overnight. In a large bowl mix the flour, baking powder, baking soda, sugar, and salt. Cut in the butter using a pastry cutter, trying to keep the butter as cold as possible. It should resemble wet sand, and there will still be small chunks of butter visible. Add the egg yokes and sour cream until everything is fully incorporated. Chill for at least an hour and up to overnight. 

Grind the poppyseeds with a little sugar. In one large bowl mix together the poppyseeds, half of the grated apple, half of the grated lemon peel, 1/2 tablespoon cinnamon, half cup sugar, and half of the raisins. In another large bowl mix together the ground walnuts, half of the grated apple, half of the grated lemon peel, 1/2 tablespoon cinnamon, half cup sugar, and half of the raisins. Both the poppyseed and walnut mixtures should be spreadable. If they're too crumbly, add a little water until they're smooth and spreadable. I've also used the leftover rum to add some moisture.

Divide the pastry dough in half and leave half in the fridge to keep it chilled. Sprinkle a little flour on the counter and on the dough. Roll out half the dough into a rectangle that's about 1/4 inch thick.  Spread the poppyseed mixture over the dough. I've found that it's easiest to use my hands to make sure there are no gaps. Roll the long edge of the dough so you get a nice swirl. Place on a greased baking sheet and put in the fridge. Get the remaining dough from the fridge and roll it out the same way you did before. Spread the walnut mixture like you did the poppyseed and roll the long edge. Place on the same baking sheet. Chill the rolls for at least an hour and up to overnight to make sure the butter has not melted. 

Preheat the oven to 350 degrees. Using some of the egg whites, give the rolls an egg wash. Poke a few holes in the loaves to allow steam to escape. Bake for about 40 minutes or until golden brown. Let cool completely then cut into inch wide pieces.