Poppy Seed Strudel

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This poppy seed strudel is not the classical baked yeast dough, it’s a short pastry with sour cream.
So it’s perfect if you don’t have yeast.

I find this poppy seed strudel really yummy! A delicious poppy seed filling and the dough is also really moist and tasty.

I think the balance between dough and filling is just perfect. Just try the recipe, I’m sure you will agree.

Poppy Seed Strudel
  • 250 ml milk
  • 80 g sugar
  • 50 g butter
  • 3 tbsp honey
  • 1 tsp cinnamon
  • some lemon peel
  • 200 g grounded poppy seed
  • 2 tbsp rum
  • 500 g plain flour
  • 2 tsp baking powder
  • 200 g butter
  • 140 g sugar
  • 2 egg yolks
  • 200 g sour cream
  • a pinch of salt
To brush
  • 1 egg yolk
  • 1 tbsp milk
  1. Bring milk, sugar, butter, honey, cinnamon and lemon peel, in a pot to boil.

  2. Add poppy seed and rum and stir.

  3. Cook for about 2 minutes constantly stirring.

  4. Leave to cool.

  1. Mix flour and baking powder.

  2. Add butter in small pieces and crumble.

  3. Add sugar, egg yolk, sour cream, salt and knead to a dough.

  4. Place in fridge.

  1. When the filling is cold, take the dough from the fridge.

  2. Divide dough in half.

  3. Roll out on floured surface (about 35 x 35cm)

  4. Spread half of filling on the dough.

  5. Roll to a strudel and put on baking tray with baking paper.

  6. Same procedure with second half.

  7. Brush strudel with yolk-milk-mix and pick holes with a fork.

  8. Bake in preheated oven at 180°C for about 35 to 40 minutes.

If you haven’t had enough of poppy seeds :-), here are some more recipes:

Enjoy baking!
Maggi & Family

2 replies

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