The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena
Updated: 5 days ago
Exquisite Strudel: A Delightful Culinary Tradition
The fantastic, soft, and delicious strudel, a beloved dessert, comes in two delightful flavors that are sure to please any palate. The first variation features a rich filling of poppy seeds and sweet raisins, creating a delightful combination of textures and flavors that is both nutty and fruity. The second version showcases a classic filling of tart apples and crunchy walnuts, offering a perfect balance of sweetness and nuttiness. Both flavors are a testament to the versatility and richness of this traditional pastry.
Serving Suggestions
These strudels are not just any desserts; they hold a special place in the hearts of many, especially during festive occasions. They are ideal for New Year and Christmas celebrations, where families gather to share joy and laughter, as well as for Easter, a time of renewal and festivity. The sight of freshly baked strudel on the table adds a warm, inviting touch to any holiday feast, making it a cherished centerpiece that brings people together.
In Serbia, this cake is regularly prepared and enjoyed, as it is deeply rooted in the country's culinary traditions. The preparation of strudel has been passed down through generations, and it remains a staple in many households. Its rich history and cultural significance make it more than just a dessert; it is a symbol of togetherness and shared moments.
This delightful strudel is one of my favorite recipe desserts, and I can assure you that I always prepare it in this particular way. The process is straightforward and does not require advanced baking skills, making it accessible for anyone who wishes to try their hand at creating this delicious treat. It is remarkably easy to prepare, and with a little bit of time and care, it can be ready quickly, allowing you to enjoy its comforting flavors without too much fuss.
Conclusion
I believe that you will absolutely love this strudel and that you will savor every single bite. Its unique combination of flavors and textures is sure to leave a lasting impression on your taste buds. Having reported on these cakes for years, I can confidently say that they never fail to bring joy to those who taste them. So, I encourage you to follow the recipe closely, embrace the process, and indulge in the delightful experience of making and enjoying this traditional strudel. You won’t regret it!
Ingredients: 42×32 cm casserole, easy, total time: 125 min. 20 servings
For raising yeast:
250 ml lukewarm milk +1 teaspoon sugar + 1/8 teaspoon salt + 1 teaspoon flour 00 + 30 g fresh yeast
For Dough:
580 g flour 00 + 30 g for work surface
1 egg yolk
1 egg
1 grated lemon peel
80 ml of oil
3 Tablespoons of sugar
Pinch of salt
Apple and Walnut Filling:
4 apples, peeled and grated
1 bag of vanilla sugar / 10 g
2 Tablespoons of sugar
100 g of finely ground walnuts
Poppy Seed filling:
300 g poppy seeds
3 Tablespoons of sugar
160 ml of milk
70 g of chopped raisins + water
Spread:
1 egg yolk
50 ml of milk
coating brush
Preparation:
Prepare all the ingredients from the description. Soak raisins in water to soften and keep for about 30 minutes.
Prepare the yeast rise:
Heat the milk over a moderate heat. Milk must be lukewarm. Turn off the heat, add fresh yeast, a teaspoon of sugar, a teaspoon of flour, and a pinch of salt. Stir until everything is melted. Leave on warm for about 20 minutes to let the yeast rise.
Preparation of Dough:
During that time, beat one egg yolk, egg, sugar, a pinch of salt, lemon peel, and oil.
Pour the rising yeast into a bowl and mix well with the other ingredients. Gradually add the flour 4 times. Mix with a mixer with a special spiral dough additive. When the dough starts to separate from the pan, transfer to a floured work surface and knead it for about 5 minutes with your hands. The dough should be smooth. Return it to a clean bowl and cover with a clean dishcloth; leave the dough to rise for about 1 hour. Meanwhile, prepare the filling. Or make yourself a coffee or cappuccino to relax.
Walnut and apple filling:
Pour the grated apples into a deeper pot, add sugar, vanilla sugar, and cook for about 15–20 minutes over moderate heat, stirring constantly.
Just before the end, add the ground walnuts and mix well; cook for another 3 minutes. The filling must be compact with walnuts and a uniform mixture. Extinguish the fire and leave the filling to cool.
Poppy seed filling:
Put poppy seeds and sugar in a deep smaller pot and mix the ingredients, add 80 ml of milk and put on a slightly moderate heat to heat, if necessary, add the rest of the milk. Cook for about 10 minutes. Just before the end, add the chopped raisins, mix the ingredients well so that the filling is compact, and cook for about 2–3 minutes. Extinguish the fire and leave the filling to cool. The poppy mixture must be compacted with raisins, that is, uniform. During this time, make the dough.
Processing Strudel:
After some time, take the risen dough out of the bowl and work it out once more by hand, on the work surface where you sprinkled a little flour; form a ball and divide it into two equal parts.
Take the first half of the dough; flour a little work surface. Rolling pin and roll out the dough into a rectangular shape, then turn the dough and roll it out as well, create it by hand as needed, the dough must be about 5 – 6 mm thick. Take the poppy seed filling and spread it all over the dough and the edges as well; flatten it well with a spatula or spoon. Twist the longer part into the roll with gentle movements and close the ends of the strudel so that the filling does not come out. Roll the rolls in this way lightly with your hands so that the lower part of the dough does not separate.
Repeat with the other half of the dough and apply the apple and walnut filling.
Transfer the almost twisted strudels to a 42 × 32 cm baking casserole, on which you have placed the baking paper. Form the strudels with your hands once more, straighten them if they are crooked, and control the ends.
Mix the egg yolk with a little milk and brush to apply the coating on the strudel top and sides.
Leave to rest for about 20 minutes; cover with a clean cloth.
Turn the oven to 180 °C and let it heat up well.
When the oven is hot enough, add the strudel and bake for about 20–25 minutes. My oven has a fan.
When the strudels are done, take them out, cover them with a clean dishcloth, and leave to cool.
After that, you can sprinkle powdered sugar over the cut cakes.
Buon appetito!
NOTE:
Cover the strudel with a clean cotton cloth wrap and store at room temperature or in a cool place.
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