Hungarian recipe known as Beigli.

PASTRY
300g plain flour
200g butter
25g yeast
2 egg yolks
4 tablespoons milk
pinch of salt
FILLING
300-375g ground walnuts
5 tablespoons milk
250g sugar
4 tablespoons sultanas
75g butter


1. Crumble flour and butter together in a bowl. 2. Make a well in the centre, add to it the sugar, salt and yolks. 3. Dissolve yeast in 4 tablespoons of warm milk, add to mixture in bowl. Work the dough well until smooth. 4. Shape it into 2 loaves and let them rest for 30 minutes. In the meantime prepare filling; 5. Heat sugar and milk, add nuts, stir over low heat for a few minutes. Take it off the heat, beat in the butter and sultanas and let it cool. 6. Roll out the two leaves of pastry to knife blade thickness into a rectangular shape. Spread half the filling on each rectangle. 7. Roll up each piece like a swiss roll. 8. Place them on a greased baking sheet and let then stand for 10 minutes. 9. Brush them over with egg white. 10. Bake in hot oven for 30-40 minutes. 11. Cool rolls and store. 12. Serve sliced into 1 cm thickness.