Poppy Seed Strudel Recipes

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POPPY SEED STRUDEL



Poppy Seed Strudel image

Addictive... maybe because of the opium? ;) Can change the filling with cherry preserves or a nut filling.

Provided by Juliann

Categories     Dessert

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup flour
1/4 cup sugar
0.5 (1/4 ounce) package baking powder (1/8 oz.)
1 egg
1/4 cup butter
1/2 cup milk, warmed
yeast
12 ounces poppy seed filling
1 egg yolk, beaten

Steps:

  • Preheat oven to 350°F.
  • Mix milk and yeast. Allow yeast to get frothy (about 5-10 min).
  • Mix together the flour, sugar, baking powder, and egg in a large bowl.
  • Add milk and yeast and knead with hands until dough consistency.
  • Put dough on floured surface. Roll out.
  • Spread with poppy seed filling and roll up.
  • Place on greased cookie sheet.
  • Spread egg white on top.
  • Bake for 45 minutes.

Nutrition Facts : Calories 596.9, Fat 22.8, SaturatedFat 9.7, Cholesterol 134.8, Sodium 250, Carbohydrate 87.6, Fiber 0.8, Sugar 12.7, Protein 10.6

POPPY SEED AND PECAN STRUDEL



Poppy Seed and Pecan Strudel image

Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite time-consuming, but here I've made the process quicker and easier by using store-bought phyllo pastry instead of the usual yeast dough. A slice of this strudel with some black tea with lemon (how we drink it in Ukraine) or coffee is heavenly.

Provided by Olia Hercules

Categories     Easter     Dessert     Pecan     Milk/Cream     Poppy     Vanilla     Phyllo/Puff Pastry Dough     Egg     Ukraine

Yield 8-10 servings

Number Of Ingredients 10

3 cups pecans (about 10 oz.)
1 cup whole milk
3/4 cup poppy seeds
10 Tbsp. unsalted butter, divided
3/4 cup (packed) light brown sugar
1 1/2 tsp. kosher salt
1 tsp. vanilla extract
6 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 large egg, beaten to blend
Powdered sugar (for serving)

Steps:

  • Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
  • Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
  • Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
  • Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
  • Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
  • Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
  • Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
  • Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
  • Just before serving, dust with powdered sugar and slice.
  • Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.

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