Name: Traditional poppy seed and walnut strudel without sourdough – recipe for flaky pastry
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 15
Ingredients: 250 g margarine (or softened butter); 1 egg; 1 cup (250 ml) sour cream; 1 packet of baking powder (12 g); 1 tablespoon sugar; a pinch of salt; 1 dl milk; approx. 500 g plain flour; 400 g ground poppy seeds; 1–2 dl hot milk; sugar to taste (about 2–4 tablespoons); grated orange zest; a pinch of cinnamon; 200 g ground walnuts; 1 dl hot milk; sugar to taste (about 2–3 tablespoons); grated lemon zest; a shot of rum (or crushed gingerbread); vanilla sugar

Preparation procedure

Preparing the dough Beat the margarine with the egg until frothy. Add the sour cream, sugar, salt, baking powder and milk. Gradually stir in the flour until a smooth, slightly sticky dough forms. Let it rest briefly (5 minutes).
Preparing the fillings Poppy seed: Mix sugar, orange zest and cinnamon into the ground poppy seeds. Pour in the hot milk and stir until a sticky consistency. Walnut: Mix the ground walnuts with sugar, vanilla sugar and lemon zest. Add the rum and milk so the mixture holds together.
Shaping the strudels Divide the dough into 3 portions. Roll each portion into a thin rectangle (approx. 3 mm). Leave a 2–3 cm strip free at the edges for sealing. Spread the filling evenly over the surface (poppy seed on 2 portions, walnut on 1 portion). Roll up tightly, pressing the edges well so the filling does not leak.
Baking Place the strudels on a baking sheet greased with fat or lined with baking paper. Brush with a beaten egg with a drop of oil. Bake in an oven preheated to 200 °C (convection 180 °C) for about 30 minutes until golden.
Finishing After removing from the oven, cover with a clean cloth and let cool slightly – this will keep them flaky and moist.

Total preparation time

Dough and fillings preparation: 20 min
Shaping and resting the strudels: 10 min
Baking: 30 min
Total: approx. 1 h

Number of servings

3 strudels (approx. 24–30 slices depending on the cut)

Conclusion

The poppy seed and walnut strudel without sourdough is a great choice for celebrations and with coffee. Thanks to the buttery pastry and well-balanced fillings it remains moist for up to a week. Don’t be afraid to vary the fillings – add dried fruit to the poppy seed or chopped almonds to the walnuts for an even richer flavor.

Traditional poppy seed and walnut strudel without sourdough – recipe for flaky pastry recept

For 15 portions

Ingredients

For the dough (for 3 strudels):

For the poppy seed filling (2 strudels):

For the walnut filling (1 strudel):

Preparation procedure

Total preparation time

Number of servings

Conclusion

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