Updated: Mar 19
Strudel with Poppy Seeds and Walnuts Lena
Strudel with poppy seeds and walnuts is my favorite cake. This is my mom's favorite recipe and I always make these strudels often, the dough is soft and juicy and the filling is divine, the longer the strudels last the tastier they are. It's easy to make, so if you want a strudel like mine, follow my recipe.
Ingredients: medium, total time: 2h
1 cup lukewarm milk
1 bag of dry yeast or 1 cube of fresh yeast
1 teaspoon sugar and a pinch of salt
Prepare and assemble all this and leave the yeast to rise for 15 minutes.
2 egg yolks
4 Tablespoons sugar
1 whole lemon peel
1/2 teaspoon salt
500-600 g of flour as needed
1 Tablespoon oil
Poppy seed filling:
1 pack of minced poppies, 250 g
150 ml of milk
1 sachet vanilla sugar/10 g
350 g of ground walnuts
honey to taste
1 Tablespoon sugar
1 vanilla sugar
a little milk or water, 100 ml
1 egg yolk
1 teaspoon water
Strudel with poppy seeds and walnuts Lena
Stir in lukewarm milk yeast, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of flour. Leave to stand for 15 minutes in a warm place next to the stove.
Put all the ingredients in a deeper bowl, add the yeast with lukewarm the milk, salt, and sugar and 1 tsp flour, which stood for about 15 minutes at room temperature. (you will not add flour yet)!
Knead the dough with a mixer first, gradually add the flour, when the dough has become firmer, transfer the work with a wooden spoon and beat the dough well.
The dough should not stick to the walls of the bowl. When the dough has become compact and smooth, cover the bowl with a cloth and leave the dough to rise at room temperature.
Let the dough rise 2 times for 40 minutes.
Divide the dough into two equal parts.
Roll out the dough with a rolling pin to a thickness of 4 mm.
Put the poppy seeds in a slightly deeper pan and add the milk little by little, it must not be a diluted mass, it should be thick!
In another pot, prepare a walnut filling, add all the ingredients for the filling and add a little milk or water and mix until you get a thick filling and a compact mixture.
Fill one noodle with poppy seeds and the other with walnuts.
Twist them into a roll, joining the ends so that the filling does not stretch outwards
Take a larger 35x45 cm larger pan and coat it first with butter and then sprinkle with flour on the pan and shake it a little to go in all corners.
Place the rolled strudels in a baking tray and coat with the egg yolk beaten with 1 teaspoon of water and brush the crusts.
Put the strudels to bake in a preheated oven at 180 degrees for about 20–25 minutes.
The strudel should turn brown and get a nice brown color and the dough should be well baked, you can check with a toothpick.
When the strudel done, cut it when it cools into thin slices.
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