Poppy Seed Strudel

Poppy Seed Strudel

Introduction

Poppy seed strudel is a pastry most strongly associated with Vojvodina, although it has long been made throughout Serbia. It came from Central European cuisine and, over time, became part of the local table, especially for slavas, holidays, and whenever something is made to last for several days. Poppy seeds give it its distinctive, full-bodied flavor, which is not mild but rich and intense. In addition, poppy seeds contain healthy fats, calcium, and fiber, which gives this strudel some nutritional value as well.

 

Ingredients

For the dough:

  • 1 packet of yeast
  • 200 ml warm milk
  • 50 ml water
  • 1 teaspoon salt
  • 1.5 tablespoons sugar
  • a little flour (for the yeast)
  • about 700 g flour
  • 1 egg
  • 2 egg yolks
  • 2 tablespoons lard

For the filling:

  • ground poppy seeds
  • milk
  • sugar to taste
  • 3–4 packets of vanilla sugar
  • 1 cube of butter

For brushing:

  • 1 egg
  • a little milk
  • a little oil

Preparation Steps

1. Preparing the ingredients

At the beginning, all the ingredients are prepared so that everything is ready for kneading.

 

In-the-photo-you-can-see-the-prepared-ingredients-for-the-strudel
In the photo you can see the prepared ingredients for the Strudel

2. Activating the yeast

The yeast is added to the warm milk and water, then sugar, salt, and a little flour are added, and it is left to activate.

In-the-photo-you-can-see-yeast-in-milk-during-activation
In the photo you can see yeast in milk during Activation

3. Adding the eggs

The egg and egg yolks are added to the flour.

In-the-photo-you-can-see-adding-eggs-to-the-flour
In the photo you can see adding eggs to the Flour

4. Adding the yeast and lard

The activated yeast and lard are added, and everything is brought together into a dough.

In-the-photo-you-can-see-combining-the-ingredients
In the photo you can see combining the Ingredients

5. Kneading the dough

The dough is kneaded until it becomes smooth and compact.

In-the-photo-you-can-see-the-kneaded-dough
In the photo you can see the kneaded Dough

6. Letting the dough rise

The dough is covered and left to rise.

In-the-photo-you-can-see-the-risen-dough
In the photo you can see the risen Dough

7. Dividing the dough

The dough is transferred to the work surface and divided into three parts.

In-the-photo-you-can-see-the-divided-dough
In the photo you can see the divided Dough

8. Preparing the filling

The poppy seeds are cooked with milk and sugar until the mixture thickens. Once the filling is removed from the heat, butter is added and stirred in until it melts and combines evenly with the poppy seeds.

In-the-photo-you-can-see-poppy-seed-filling-being-prepared
In the photo you can see poppy seed filling being Prepared

9. Rolling out the dough and adding the filling

Each piece of dough is rolled out with a rolling pin and brushed with lard.
 The poppy seed filling is then spread evenly over the dough.

In-the-photo-you-can-see-the-dough-with-filling
In the photo you can see the dough with Filling

10. Shaping the strudel

The dough is rolled up into a log.

In-the-photo-you-can-see-the-formed-strudel
In the photo you can see the formed Strudel

11. Arranging, brushing, and baking

The strudels are arranged in a baking pan and brushed with a mixture of egg, milk, and oil.
 They are baked in the oven until they turn golden brown.

In-the-photo-you-can-see-strudels-in-the-baking-tray-being-brushed
In the photo you can see strudels in the baking tray being Brushed

12. Finished strudel

After baking, the strudel is taken out and left to rest covered.

In-the-photo-you-can-see-the-finished-strudel-scaled-1
In the photo you can see the finished strudel scaled 1

Tips and Variations

  • The filling should be thick so it does not run out.
  • The amount of sugar can be adjusted to taste.
  • After baking, cover the strudel so it stays soft.

In Closing

Poppy seed strudel is still often made today because it is practical, keeps well for several days, and can easily be prepared in larger quantities. It is not a light pastry, but rather rich and filling, with a strong flavor, so it is usually eaten in smaller slices.

That is why it is most often found on the table when something reliable, homemade, and enough to serve several people is needed.

Enjoy.