Mom's sour cream strudel: no proofing, quick preparation and excellent taste

Mom's sour cream strudel: no proofing, quick preparation and excellent taste recept

Name: Mom's sour cream strudel: no proofing, quick preparation and excellent taste
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 cups all-purpose flour (approx. 260 g); 100 g butter (softened); 1 egg; 4 tablespoons (heaped) sour cream; 1 teaspoon baking soda; 150 g ground poppy seeds; 4–5 tablespoons sugar; 1 teaspoon ground cinnamon

Easy to prepare
8 portions
45 minutes

Jan, 19. 12. 2025

Print recipe

This cup-measure sour cream strudel is ideal; you’ll have it ready in no time and without long proofing. The delicate dough scented with butter and cream will envelop the sweet poppy seeds with a pinch of cinnamon – a tradition you won’t forget.

For 8 portions

Ingredients

2 cups all-purpose flour (approx. 260 g)
100 g butter (softened)
1 egg
4 tablespoons (heaped) sour cream
1 teaspoon baking soda

For the filling:

150 g ground poppy seeds
4–5 tablespoons sugar
1 teaspoon ground cinnamon

Preparation procedure

Dough preparation In a bowl mix the all-purpose flour with the baking soda and a pinch of salt. Add the softened butter, the egg and the sour cream. Quickly work into a smooth, non-sticky dough. If it is too stiff, add a little sour cream; if too soft, sprinkle in a bit of flour.
Filling preparation In a small bowl, mix the ground poppy seeds with the sugar and cinnamon.
Shaping the strudel Roll the dough into a rectangle about 3–4 mm thick. Spread a little sour cream evenly over one half of the dough, whisk an egg for the other half and brush the dough with the egg.
Filling and rolling Sprinkle the poppy seed mixture onto the spread part, leave an unfilled edge (about 1 cm) and roll the dough over the filling. Seal the seam by pressing with your fingers.
Baking Carefully transfer the roll to a baking sheet lined with parchment paper. Brush the surface with the remaining egg and bake in an oven preheated to 180 °C (convection 160 °C) for about 25 minutes until golden.
Serving After removing from the oven let the strudel cool slightly, then slice. Serve warm or cold; they can be lightly dusted with powdered sugar.

Total preparation time

Dough and filling preparation: 10 min
Rolling out, filling and rolling up: 10 min
Baking: 25 min
Total: 45 min

Recipe conclusion

This cup-measure sour cream strudel combines the simplicity of preparation with traditional flavor and a fluffy dough texture. Thanks to the absence of proofing, you can make it anytime, whether you need to quickly entertain guests or to make an afternoon with the family more pleasant.