Poppy Seed Strudel

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g flour, smooth
  • 75 g butter
  • 50 g powdered suar
  • 20 g yeast, (yeast)
  • 2 egg yolks
  • 1 dl milk
  • 1 pinch (s) salt

For the filling:

  • 1 tablespoon orange peel, grated
  • 100 g poppy seeds, round
  • 40 grams sugar
  • 25 g butter
  • 40 g raisins
  • 1 tablespoon honey
  • 1 pinch (s) cinnamon
  • 1 teaspoon vanilla sugar
  • 2 tablespoon rum
  • 125 ml milk

For painting:

  • 1 egg (s)
Poppy Seed Strudel
Poppy Seed Strudel

Instructions

  1. For the filling, bring the milk with sugar, vanilla sugar, butter, cinnamon, honey and orange peel to the boil. Add the poppy seeds and raisins, boil briefly, then stir in the rum and refrigerate the mixture.
  2. Dissolve yeast in warm milk, mix with a little flour, dust some flour over it and let the steam rise. Mix the butter, powdered sugar, salt and orange peel until foamy, stir in the egg yolks. Beat the rest of the flour into a dough using steam and butter and leave it to rise in a warm place.
  3. Roll out the dough on a floured surface to approx. 25 x 25 cm, apply the poppy seed filling. Brush the edges of the pastry with the beaten egg, roll up the strudel and place the ends down on the baking sheet. Brush with egg and let rest for another 20 minutes. Then bake in the preheated oven at 180 ° for about 40 minutes.

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