Pozsonyi Roulade Filled with Poppyseeds

Pozsonyi Mákos Tekercs (Beigli)


Poppyseed Filling

  • ½ cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • ½ teaspoon fine-grated lemon rind
  • ½ pound poppyseeds, ground or crushed
  • Pinch of ground cinnamon
  • Pinch of ground cloves


  • cup milk
  • ½ envelope of yeast
  • 1 pound flour
  • ½ pound butter
  • ¼ pound sugar
  • 1 egg yolk
  • Pinch of salt
  • 1 whole egg, separated


  1. Make the filling: Mix sugar with ½ cup water and cook for a few minutes until syrupy.
  2. Add honey, butter, lemon juice and rind. Take off the heat and stir in poppyseeds and spices. Keep the filling warm.
  3. Make the dough: Warm milk gently and dissolve the yeast in it.
  4. Mix flour, butter and sugar until the mixture forms crumbs. Add egg yolk, the milk with the yeast, and the salt. Knead the mixture well and divide it into 4 portions.
  5. Stretch each portion into a thin sheet. Spread one quarter of the filling on each piece of dough. Roll them up tightly and press ends to make a secure closing.
  6. Beat the egg yolk with 1 teaspoon water. Brush the rolls with the egg-yolk glaze and let them rise while the egg is getting dry.
  7. Place the rolls in a cool spot (refrigerator will do) for 1 to 2 hours, until firm. Preheat the oven to 375°F.
  8. Now brush the rolls with beaten egg white, and prick with a fork in 3 or 4 places.
  9. Place rolls on a baking sheet and bake in the preheated oven for 40 minutes.


Make a walnut filling in the same way, but add 2 tablespoons crumbs of spongecake or other plain cake to the filling ingredients.