Mini – Poppy Seed Strudel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g poppy seeds
- 150 grams sugar
- 400 ml milk
- 2 tablespoon honey
- 125 g breadcrumbs or cake crumbs
- 1 lemon (s), untreated, use the grated zest
- 1 teaspoon gingerbread spice (substitute: cinnamon)
- 1 ml rum flavor
- 2 point strudel sheets (substitute: puff pastry)
- Pinch salt
- 1 egg (s)
- 1 tablespoon milk or water
- Melt butter
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Grind the poppy seeds in a chopper or a poppy seed mill (or buy already ground). Bring the milk with sugar and honey to the boil, stir in the ground poppy seeds, the breadcrumbs, the grated lemon peel and the spices. Bring to the boil again and stir thoroughly until a thick paste has formed. Let cool and swell. This can also be done the day before.
- Unpack the dough. In the case of strudel dough, cut the dough into 15 cm long strips. Brush each piece of dough with melted butter and put a little poppy seed filling on one of the narrow sides. Then carefully roll it up and pinch the ends together. Mix the egg yolks with a little milk or water and brush the rolls with it. About 20 minutes at
- Bake 180 ° C on the middle shelf.
- In the case of puff pastry, use a glass or a round cookie cutter to cut out circles 6-8 cm in diameter, brush the pastry circles with egg white, put 1 teaspoon of the filling on each half, then fold into crescents and press together well around the edge. Brush with egg yolk-milk or egg yolk-water mixture and bake for about 20 minutes at 180 ° C.
- Dust with powdered sugar if you like before serving.
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