The classic Beugel (a crescent-shaped pastry) is a little like a croissant although not quite as fluffy and light and with (or also without) a delicious filling. Although a real treat even without a filling, many prefer it with a nut or poppyseed filling.



For the Beugel dough:

  • 3 eggs
  • 1 pinch of salt
  • 50 g granulated sugar
  • a little vanilla sugar
  • 1/2 lemon (untreated, grated peel)
  • 1/2 yeast
  • 100 ml milk (cold)
  • 150 g butter (cut into pieces)
  • 500 g flour

Directions for Beugel

  1. Mix eggs with salt, sugar, vanilla sugar and grated lemon peel. Add yeast and 2/3 milk and mix well. Cut cold butter into pieces and add. Finally, stir in the flour and knead to form a firm dough.
  2. If necessary, add the remaining milk and knead for a further 5 minutes until it no longer sticks to the surface.
  3. On a floured surface, shape the dough into a ball and cover with cling film and leave to stand for approx. 15 minutes.
  4. Shape small balls out of the dough using your hands and roll each one out on a floured surface with a rolling pin.
  5. Add the filling, firmly press the dough around the filling, roll and shape into a crescent shape.
  6. Brush with beaten egg and bake at 175 °C/ 350 °F for approx. 15 minutes.


These traditional pastries taste delicious even without a filling although if you add a delectable filling, they are that bit better!

For the nut filling:

  • 200 g nuts (hazelnuts or walnuts, grated)
  • 100 g breadcrumbs
  • 100 g granulated sugar
  • 1 pack of vanilla sugar
  • cinnamon
  • 200 ml milk
  • 1 tbsp apricot jam
  • 1 dash of rum
  1. Mix grated nuts, breadcrumbs, granulated sugar, vanilla sugar and cinnamon with a whisk.
  2. Add milk, apricot jam and rum and mix well. If the filling is too soft, add a little milk.
  3. Divide the dough into approx. 50 g pieces and shape into small balls using your hands. On a floured surface, roll flat, oval shapes, roughly the size of your hand.
  4. Fill the pastry with the filling, press dough firmly around the filling, shape and bake as above.

For the poppyseed filling: 

  • 250 ml water (possibly more)
  • 150 g icing sugar (depending on taste)
  • 1-2 tbsp honey
  • 500 g poppyseeds
  • 1 dash of rum
  • 2 pack of vanilla sugar
  • 1-2 tbsp breadcrumbs
  • 1 tsp cocoa
  1. Heat water, sugar and honey until sugar is fully dissolved. Mix poppyseeds, rum, vanilla sugar, breadcrumbs and cocoa with the liquid. Add a little water, if necessary, to ensure the filling is nice and creamy.
  2. Brush the filling onto the dough, roll up, prick with a fork and brush with milk. Leave to stand for 30 minutes before baking.


If you want a sweet snack for your coffee break or a sweet temptation to go taste also our fluffy Topfengolatsche!

A warm pastry filled with quark and raisins: Austrian Topfengolatsche perfect to go.
To bite into a warm pastry fresh from the oven that you have made yourself is simply divine: (Quark) Golatsche, Topfengolatsche, is a popular sweet snack to go in Austria!