Poppy Seed Strudel – Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 50) |
Ingredients
- 550 g flour
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
- 1 egg (s)
- 275 g butter, soft
- 200 g powdered suar
- 100 g walnuts, chopped
- 35 g orane peel
- 5 tablespoon rum
- 1 egg yolk
- 50 g almond (s) (flakes)
- 250 g poppy seeds - bakin
Print Recipe
Pin Recipe Instructions
- Mix in butter until foamy, then stir in egg and then 150 g of powdered sugar. Beat everything well until foamy. Mix in the flour, baking powder and salt. Halve the dough, press it flat and refrigerate.
- Mix the walnuts with the orange peel, rum and poppy seed baking.
- Roll out half of the dough into a rectangle (approx. 35 X 15 cm) and spread half of the poppy seed mixture on top (leaving a 2 cm wide border).
- Roll up the dough from each long side up to the middle (from both sides so that the rolled up meets in the middle, I hope that is somehow described in a somewhat understandable way).
- Fill the other half of the dough in the same way and roll it up.
- Brush the two dough rolls with egg yolk, cover with flaked almonds and cut into approx. 1 cm thick slices.
- Bake in the preheated oven at 180 degrees for about 18-20 minutes.
- Sprinkle with the rest of the powdered sugar.
- The dough can be stirred very well the day before. I chilled the rolled dough pieces again before baking. But you can certainly bake them straight away.
- I always grind the orange peel, as many don`t like the pieces in pastries.
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