Imagine the aroma of freshly baked strudel filling your kitchen, with tender layers of dough wrapped around a sweet, nutty poppy seed filling. This Creamy Poppy Seed Strudel blends tradition with a touch of modern flair—perfect for a weekend treat, brunch, or special occasion. With its subtly zesty notes of lemon and orange, it’s a dessert that’s as impressive as it is comforting.
Ingredients:
Filling:
7 oz poppy seeds
½ cup milk
1 large egg
½ cup sugar, or to taste
Optional: 2 tbsp raisins, zest of 1 lemon
Dough:
4 cups all-purpose flour
1 packet (0.25 oz) active dry yeast
⅓ cup sugar
1 cup milk, warm
½ cup unsalted butter, softened or margarine, chopped
1 large egg
Pinch of salt
Glaze:
¼ cup sugar
Juice of ½ lemon
1–2 tsp water
Instructions:
Pour milk over poppy seeds and let sit a few minutes to soften. Add egg and sugar, then stir until smooth. Optional: stir in raisins and lemon zest. Set aside.
In a large bowl, combine flour, yeast, sugar, and a pinch of salt. Add warm milk, butter, and egg. Knead until smooth and elastic, about 8–10 minutes. Let rise 30 minutes or until doubled in size.
Roll dough into a rectangle about 12×16 inches. Spread poppy seed filling evenly over the dough.
Roll dough along the longer side into a tight log. Place seam-side down on a baking sheet lined with parchment paper. Let rest 30 minutes.
Preheat oven to 350°F (175–180°C). Bake for 40 minutes until golden.
While warm, brush strudel with glaze made from sugar, lemon juice, and a little water. Allow to cool slightly before slicing.
Extra Tip: For a fragrant twist, add a pinch of orange zest to the filling or a sprinkle of vanilla sugar.
