Poppy Seed Strudel
This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust. Unlike many recipes, this one does not skimp on the poppy seed. This is not like wimpy poppy seed muffins or bagels that really use the fragrant seed only for some added color or texture. This strudel really lets you taste the poppy seeds. This poppy seed strudel recipe can be easily altered for a variety of other strudel fillings like nut strudel (make a nut cream replacing poppy seeds for crushed walnuts).
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3 ½ cups of flour
1 tsp of Salt
1 packet of Active Dry Yeast (¼ oz)
1 cup of Milk
¼ lb (1 stick) of melted Unsalted Butter
2 Egg Yolks
1 1/2 cups of Ground Poppy Seed
1 cup of Sugar
1 cup of Water
3 Tbsp of Melted Butter
1 tsp Vanilla Extract
2 Tbsp of Honey
1 Tbsp Lemon Juice
1/4 cup Spiced Rum
Prep and Baking Ingredients:
1/2 cup Flour
1/4 – 1/2 cup of Golden Raisins (to taste)
1 Egg White
1; In a small bowl, mix Dry Yeast with a pinch each of Flour, Sugar, and salt. Mix in 1 Tbsp of warm Water. Set Yeast mixture aside for 10 minutes to activate
2; Mix Flour and Salt in large mixing bowl
3; In a sauce pan, mix Milk, melted Butter, and lightly beaten Yolks. Stir over low heat until warm
4; Form a hollow in the center of the Flour mixture. Pour frothy Activated Yeast mixture into hollow and cover with Flour. Add Milk mixture to Flour and mix into a Dough. Beat for 5-10 minutes then cover. Set covered Dough in a warm place and let rise for 1 hour
5; In a sauce pan, mix Sugar and Water for filling. Bring Sugar/Water mixture to a boil then reduce heat. Mix in Poppy Seed and other filling ingredients (except Rum). Stir on low heat for 5 minutes. Remove from heat, stir in Rum, and set aside
6; Fold risen Dough several times. Moved Dough to lightly floured counter or pastry board and knead from 5 minutes. Divide Dough in two equal halves and knead each half again briefly. Form both halves into balls and let rest for 5-10 minutes
7; On lightly floured surface, roll one Dough Ball out with rolling pin until about 12” by 18”. With a spatula, spread half of Filling over surface of Dough leaving 1/2 inch clean edges. Sprinkle half of Raisins over surface. Gently roll Strudel from narrowest end forming a 12“ long roll. Place Strudel in half of a greased and floured baking pan
Repeat process for second Strudel. Brush Strudel with lightly beaten Egg White Turn on oven and allow rolled Strudel to rest until oven is preheated to 180C.
Place Strudel pan into oven. Bake for 45 minutes to an 1 hour. Remove pan from oven and let cool for 5 minutes. Remove Strudel from pan and place on cooling rack or dry cutting board
Serve warm or room temperature, in 3/4-inch slices, topped with Powdered Sugar.