Poppy seed, plum strudel

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It’s autumn, when you get up in the morning and it’s no more 22 degrees but 2. Brrrr…. Altho during the day the sun shines beautiful.

The local fruits: apples, pears, plums and nuts are ready for harvest.

So today we will do something with plums – a poppy seed plum strudel!

A fine yeast dough filled with poppy seeds and plums!



Poppy seed, plum strudel

Fine yeast dough filled with poppy seed and plums

Gericht: Cake
Länder & Regionen: Austria
For the dough:
  • 350 g flour
  • 60 g sugar
  • 1 pinch of salt
  • grated lemon peel
  • 1 egg
  • 60 g butter, melted
  • 20 g fresh yeast (or 1 sachet dry yeast)
  • 125 ml milk, lukewarm
For the poppy seed filling:
  • 200 ml milk
  • 2 tbs sugar
  • 150 g grated poppy seeds
  • 1 tbs honey
  • 1 tbs rum
  • grated lemon peel
  • cinnamon
  • 300 g plums
  • 1 egg yolk
  • 1 tbs milk
The dough
  1. Mix flour, sugar, salt, lemon peel, egg, melted butter.

  2. Dissolve yeast in lukewarm milk and add to flour mixture.

  3. Knead to a homogene dough. Cover up and leave to rise for about one hour.

Poppy seed filling
  1. Boil milk and sugar and add poppy seeds and leave to cook.

  2. Sirr in rum, honey, lemon peel and cinnamon to taste and leave to cool.

To finish
  1. Roll out the dough on a floured surface. (Size of a baking tray)

  2. Spread poppy seed filling evenly, leaving around 1 cm to the edge free.

  3. Cut the plums in quarters (remove the core) and spread on on poppy seed filling.

  4. Roll the dough (long side) to a strudel. Pinch ends.

  5. With the joint side down, place on a baking tray (with baking paper)

  6. Cover up and leave to rest for 30 minutes.

  7. Stirr egg yolk and milk and brush the strudel.

  8. Bake in preheated oven at 180 C for 35 minutes. To avoid strudel getting a dark color, cover with a foil.

  9. Before serving dust with powdered sugar.

Enjoy baking!

Maggi & Family

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