Name: Traditional poppy seed and walnut strudel that's so good it won't last until the next day
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 12
Ingredients: 600 g all-purpose flour; 60 g powdered sugar; 1 cube of yeast; a pinch of salt; 250 g butter; 2 egg yolks; 200 ml milk; 300 g ground poppy seeds; 300 g granulated sugar; 150 ml water; 100 ml rum; zest of 1 lemon; 300 g ground walnuts; 300 g granulated sugar; 150 ml water; zest of 1 orange or lemon

Preparation procedure

Dough preparation: From the flour, sugar, yeast, salt, butter, yolks and milk, work a firm, non-sticky yeasted dough. Cover with a cloth and let rise for approximately 1.5 hours, until it doubles in volume.
Shaping the strudel: Divide the risen dough into four equal portions. Roll each into a rectangle, spread one of the prepared fillings – poppy seed or walnut – and roll up tightly. Transfer to a baking sheet lined with parchment paper.
Baking: Brush the surface of the strudels with beaten yolk, let dry for a moment and then brush again. Bake in a preheated oven at 160 °C for about 40 minutes, until golden.
Poppy seed filling: Boil the water with the sugar, pour the mixture over the poppy seeds, add the rum and grated lemon zest. Mix well and let cool.
Walnut filling: In the same way boil the water with the sugar, pour over the walnuts and add the grated citrus zest. Stir and let cool.
Finishing: Let the baked strudels cool and sprinkle with powdered sugar. Slice and serve.

Preparation time and number of servings

Total preparation time: 2 hours 30 minutes
Number of servings: 2 large strudels (approx. 16–20 slices)

Conclusion

This traditional poppy seed and walnut strudel is among recipes that are passed down from generation to generation. The dough stays soft for several days and thanks to the butter has a delicate and airy texture. If you like classic dishes that never disappoint, this recipe will soon become a staple in your kitchen. You can vary it with a cocoa or curd filling and it will always taste great.