Squares Concentric Circles

Squares Concentric Circles

The Hungarian Walnut & Poppy Seed Rolls or Beigli or Rudas as some call it, is a Christmas and Easter tradition in most Hungarian households including ours. People who have grown up in Eastern European families, know the Beigli well. It has the tendency to conjure up very fond childhood memories with loved ones, especially during the festive times.

The Szabo-Czegeny families have never spent any holidays for that matter without this celebratory treat. These are the famed rich marbled Walnut and Poppy Seed Rolls. Whether they are made of pastry or simple sweet dough, whether the filling is rich or modest, it is always the pride of the Hungarian hostess. And THIS recipe works every time - fool-proof - never fails!

Yeast Proofing

2-3 pkgs yeast

½ cup milk, lukewarm

1 tsp sugar

Sweet Dough

8 cups flour

3 sticks sweet butter

½ cup sugar

6 egg yolks

1 cup sour cream

1 cup oil

1½ cups milk (as required)

1 egg white (for brushing)

Directions: Dissolve the yeast in warm milk and sugar. Set aside to proof. Meanwhile, cut the butter into the flour with 2 forks or a pastry blender. Then, add the sugar, egg yolks, sour cream and yeast and work them well into a soft dough. As you are kneading the dough, drizzle in a little oil and blend it in. You might not need the whole cup, but the texture will be noticeably softer and more like croissant bread dough as it pulls away in wisps. Once fully incorporated, wipe the dough with the remaining oil, cover with a linen cloth and set in a warm place to rise for about 2 hours. After the dough doubles in size, separate into 4 equally-sized discs. This dough is now ready to roll out and fill.

Fillings:

Prepare Walnut and Poppy Seed Filling (see below). This recipe makes 2 rolls of each so you need to double the fillings recipes. Prepare fillings and set aside ½ of each for each roll.

Walnut Filling - This recipe for Walnut Filling is suitable for Kiflis, layered squares and Beigli. (Need to double for recipe above)

2 cups walnuts, ground

2 egg whites, beaten

1/2 cup raisins (sultana)

1/2 cup sugar

1 lemon rind, grated

Pinch Salt

Directions: Beat the egg whites until stiff. Then, fold in the sugar. Finally, fold in the ground walnuts and lemon rind into the egg white mixture. Ensure that it is evenly spread onto the dough. Generously spoon onto the sweet dough. (Hint some old peasant recipes call for boiling the filling in milk and sugar. Please - let's not do that - let the walnuts have their day in the sun!)

Poppy Seed Filling -This recipe for Poppy Seed Filling is suitable for Kiflis, Layered Squares, and Beigli. (Need to double this recipe above). If you cannot find raw seeds, you can purchase canned poppy seed filling. (Investing in the classic Poppy Seed mill is worth the money - it never breaks down)

2 cups poppy seeds, ground

3 egg whites, beaten

1/2 cup raisins (sultana)

1 tsp vanilla

1 cup sugar

1 lemon rind, grated

Pinch Salt

Directions: Beat the egg whites until stiff. Then, fold in the sugar. Finally, fold in the ground poppy seeds and lemon rind into egg whites. Generously, spoon the filling onto sweet dough or crépe or Kifli. Ensure that it is evenly spread onto the dough.

Directions for Dough Filling, Rolling and Baking:

Gently roll the dough discs into 12"x12" rectangles. Spoon on filling by dotting generously over entire surface. Use a rubber spatula to spread filling evenly. Roll up the dough like a jelly roll and seal in ends so filling doesn't spill out. Don't work the dough too much, be gentle. Place gently on parchment lined baking sheet. Cover with linen and let it rise again in a warm place until it doubles in size - about 1 hour. Brush with beaten egg white only!

Bake in 350°F oven for 35 minutes. The rolls should be a light golden brown with a shiny crust. Let them cool completely and cut into generous slices with a serrated knife and place them in concentric circles on a platter and dust with icing sugar.

Storage: Wrap in wax paper or parchment, then in plastic ziplock bags and store in a cool place until use. Will keep 2 weeks in refrigerator. Freezes very well - double wrap in plastic - will keep for 2 months. (Are you kidding one of my readers says...She admits risking breaking a tooth for a frozen piece)

For these and more time-honoured traditional Hungarian recipes - please visit.

http://www.helenshungarianrecipes.com/

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Canadian Best Selling Cookbook Helen's Hungarian Heritage Recipes. For free Recipes and more on Hungarian food, culture, family and folklore, visit http://www.helenshungarianrecipes.com/

Geometry help!?

http://www.learningbygrace.org/geom/images/geom_29.4.3,4,5.jpg

Question 16:
16: Find the area of the trapezoid ABCD in Figure 5, if m Ang A = m Ang D = 60 deg, AD = 10, and BC = 8.

_____ square units

Question 17:
17: Find the radius of a circle with circumference (pi).

Question 18:
18: Find the area of a circle in which the diameter is 6 sqrt(3).

_____ square units

Question 19:
19: Find the area of the region between two concentric circles with radii 9 and 6.

_____ square units

Question 20:
20: Find the area of a circle with circumference 10(pi).

_____ square units

16) if Ang A=Ang D, then break it into 2 equal triangles and one rectangle. The base of the triangle is 2.5 so use 30-60-90 triangle rule (if you have a 30-60-90 angle triangle, the side opposite of the 60 degree angle is half of the side opposite of 30. and of course the 90 is 3 times the side of 30) to determine the height is 6.25. then using area of triangle and area of rectangle formula to get A of both triangles=15.625 A=3.9

17)C=2*(pi)r
(pi)=2(pi)r
r=1/2

18)A=(pi)r^2 or (pi)(2*r)^2 where 2*r equal diameter
A=(pi)(2*(6(sqrt(3))))^2
A=(pi)(2*36*3)
A=216(pi)

19)concentric means same center so A1={R=9} A2={R=6}
A=(pi)r^2
A1= 81(pi) and A2 = 36(pi)
so area between them is 81(pi)-36(pi)= 45(pi)

20)C=2(pi)r
10=2(pi)r
5/(pi)=r so since A=(pi)r^2
A=(pi)(5/pi)^2
A=(pi)(25/(pi^2)
A=25/(pi) since the (pi)'s cancels