Thanks for informing me about the print option tab. Were currently working on a redesign of the website which is set to be released later this month. In doing so, we’ll be installing a print option tab as you’ve mentioned with our new template. In the meantime, I hope you’ll still give the recipe a try has its really simple to make and taste great. All the best.

I actually use this for beigli myself. As for preventing cracks, there are a few things that you can do. Ensure you set the correct temperature for your dough. This means heavier dough = longer bake lower temp and lighter dough = faster bake higher temp. Sometimes cracking is also caused when the dough is too stiff, so you may need to reduce the flour ratio. Also try avoid opening your oven door as this can cause a drop an temperature. Hope this gives you some further insight. Best wishes.

Also, any secrets from how to keep your Beigli from cracking when baked?

I’m not exactly sure what may have happened the last time you tired making poppy seed filling as it could of have many reasons why it turned out bitter. Perhaps, there wasn’t enough sugar or the poppy seeds got burnt when being heated. Regardless, I can assure you this is a really simple and great recipe for it. Best of luck!

Hi ! Greetings Hungarian Girl ! You are doing an exciting job – journalism and gastronomy !