Preparation time:
- Total time: approx. 2 hours
Number of servings:
- Approximately 12–16 servings
Poppy seed strudel according to grandma: The best treat of our childhood recept
- Easy to prepare
- 12 portions
- 120 minutes
Poppy seed strudel is a classic of Czech cuisine that reminds us of childhood and the warm kitchens of grandmothers. This recipe is traditional and proven; its preparation is not complicated and the result is worth it! With its delicate taste and fragrant filling, it will delight all lovers of poppy seed desserts. Make grandma’s poppy seed strudel and experience the taste of home.
For 12 portions
Ingredients
For the dough:
For the filling:
For brushing:
Preparation procedure
- Dough preparation: Crumble the yeast into lukewarm milk, add the sugar and let stand for a while to allow the yeast to activate. Sift the flour into a bowl, add diced butter, sugar, a pinch of salt and mix well. Add the crumbled yeast and the egg and mix into a smooth, compact dough.
- Dough rising: Divide the dough into three equal parts and let them rest covered with cling film in the refrigerator for about 30 minutes.
- Filling preparation: Bring the milk with the sugar to a boil in a pot. Once it starts boiling, add the ground poppy seeds, breadcrumbs, vanilla sugar and lemon zest. Cook for 2–3 minutes, stirring constantly. Then remove from the heat and let the filling cool completely.
- Filling the strudel: Remove the cooled dough from the fridge and roll each portion into a sheet about 0.5 cm thick. Spread one third of the cooled poppy seed filling on each sheet, leaving about a 1 cm border. Roll tightly so the filling does not squeeze out.
- Shaping and proofing: Place the rolls on a baking sheet greased with oil and let them rest for 20 minutes. Then brush them with the beaten yolk and let rest another 15 minutes.
- Baking: Preheat the oven to 180°C. Brush the rolls with the beaten egg white and bake for about 30 minutes, until nicely golden and crispy.
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Cooling and serving:
After baking, let the strudel cool completely, then slice and serve.
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