Poppy Seed Strudel
Description
Perfect for tea and coffee. If you want to give a new twist to a traditional dessert, be sure to try this version. If you like raisins, dried apricots, prunes, or other dried fruits, feel free to add them to the filling. I make the dough from scratch, but you can also use store-bought.
Instructions
- 1
Step 1
1. Warm the milk to 46 degrees, dissolve the yeast in it, then add grape seed oil, ¼ cup of sugar, a pinch of salt, eggs and 1 yolk, and mix well. Sift in the flour and stir it in, knead the dough with a spoon, then transfer it onto a work surface and knead by hand for 5 minutes. Place the dough into a bowl and let it rise for 2 hours, then punch it down, and let it rise again for another 2 hours. Divide the dough into 2 parts.
- 2
Step 2
2. Grind the poppy seeds using a blender. Combine the remaining milk with the remaining sugar, add the zest, vanilla, and butter, and place the mixture over heat. Add the ground poppy seeds and cook until a thick mass forms (about 5–6 minutes). Let the prepared filling cool before using.
- 3
Step 3
3. Roll out each piece of dough into a thin oval sheet, place the filling in the center, leaving a 1-2 cm border around the edges. Fold the edges over once on all sides, then fold two opposite sides over once again.
- 4
Step 4
4. Fold one edge over the other to form a roll. In a bowl, beat a chicken yolk and brush it over the pastry. Decorate with poppy seeds.
- 5
Step 5
5. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180-200 degrees for 15-25 minutes until golden brown.
- 6
Step 6
6. Let the strudel cool before serving, then slice it into pieces and enjoy.