Name: Sweet strudel without waiting – poppy-seed and walnut like grandma's
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 4 dl sour cream; 250 g pork lard; 5 eggs (1 of them for brushing); 6 tablespoons sugar; 2 pinches salt; 100 g fresh yeast; 1 200 g all-purpose flour; 600 g ground poppy seeds; 300 g granulated sugar; 2.5 dl water; 2 packets vanilla sugar; zest of 1 lemon; 100 g raisins; 1 teaspoon ground cinnamon; 600 g ground walnuts; 300 g granulated sugar; 2.5 dl water; 2 packets vanilla sugar; zest of 1 lemon; 100 g raisins

Preparation procedure

Fillings: In a saucepan, boil the water with the sugar and raisins. Divide the syrup into two bowls. Into one stir in the poppy seeds, vanilla sugar, cinnamon and lemon zest. Into the other stir in the walnuts, vanilla sugar and lemon zest. Let cool.
Dough: In a bowl, mix the sour cream, lard, 4 eggs, sugar and salt. Add the crumbled yeast and gradually work in the flour. Knead into a smooth dough.
Shaping: Immediately divide the dough into 6 portions. Roll each out to the size of a baking sheet. Spread three sheets with the poppy filling and three with the walnut filling. Fold the edges inward and roll up like a classic strudel.
Baking: Place the strudels on a baking sheet lined with parchment paper. Brush with the beaten egg and prick with a fork. Bake in a preheated oven at 180 °C for about 30–35 minutes, until they turn golden.
Serving and storage: Let the strudels cool and cut into slices. Store wrapped in plastic wrap in a cool place — they will stay fresh longer.

Preparation time and number of servings

Active time: approx. 40 minutes
Total time: approx. 1 hour 15 minutes
Number of servings: 6 strudels (each yields several slices)

Conclusion

Sweet strudel without waiting is an ideal choice if you want to make a classic homemade treat without proofing. The poppy-seed and walnut fillings give the strudel a traditional flavor that goes well with tea or coffee. It’s a recipe that never disappoints and is suitable for any occasion.