Poppy Seed Strudel
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.
- 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
- 1 egg yolk
- 1 tbsp milk
Bring milk, sugar, butter, honey, cinnamon and lemon peel, in a pot to boil.
Add poppy seed and rum and stir.
Cook for about 2 minutes constantly stirring.
Leave to cool.
Mix flour and baking powder.
Add butter in small pieces and crumble.
Add sugar, egg yolk, sour cream, salt and knead to a dough.
Place in fridge.
When the filling is cold, take the dough from the fridge.
Divide dough in half.
Roll out on floured surface (about 35 x 35cm)
Spread half of filling on the dough.
Roll to a strudel and put on baking tray with baking paper.
Same procedure with second half.
Brush strudel with yolk-milk-mix and pick holes with a fork.
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:
- Poppy Seed Cake
- Poppy Seed Tart
- Austrian Potato Fingers
- Mohnzelten – An Austrian Speciality with Poppy Seed
- Poppy Seed Biscuits
- Poppy Seed Strudel with Plums
Maggi & Family
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