Poppy Seed Strudel Recipe
(Mohnstrudel)

This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust. Unlike many recipes, this one does not skimp on the poppy seed. This is not like wimpy poppy seed muffins or bagels that really use the fragrant seed only for some added color or texture. This strudel really lets you taste the poppy seeds. I am a huge fan of poppy seed desserts and like to see the thick swirls of tasty black poppy seed filling in this strudel. Yum!

I sometimes like to make one strudel with raisins and one without, just in case anyone is not a fan of raisins. You can also sprinkle on some chopped walnuts before rolling, for a bit of extra texture.

This poppy seed strudel recipe can be easily altered for a variety of other strudel fillings.

3 ½ cups of All-Purpose Flour

1 tsp of Salt

1 packet of Active Dry Yeast (¼ oz)

1 cup of Milk

¼ lb (1 stick) of melted Unsalted Butter

2 Egg Yolks

Filling Ingredients:

1 1/2 cups of Ground Poppy Seed

1 cup of Sugar

1 cup of Water

3 Tbsp of Melted Butter

1 tsp Vanilla Extract

2 Tbsp of Honey

1 Tbsp Lemon Juice

1/4 cup Spiced Rum

Prep and Baking Ingredients:

1/2 cup Flour

1/4 - 1/2 cup of Golden Raisins (to taste)

1 Egg White

In a small bowl, mix Dry Yeast with a pinch each of Flour, Sugar, and salt
Mix in 1 Tbsp of warm Water
Set Yeast mixture aside for 10 minutes to activate

Mix Flour and Salt in large mixing bowl

In a sauce pan, mix Milk, melted Butter, and lightly beaten Yolks
Stir over low heat until warm

Form a hollow in the center of the Flour mixture
Pour frothy Activated Yeast mixture into hollow and cover with Flour
Add Milk mixture to Flour and mix into a Dough
Beat for 5-10 minutes then cover
Set covered Dough in a warm place and let rise for 1 hour

In a sauce pan, mix Sugar and Water for filling
Bring Sugar/Water mixture to a boil then reduce heat
Mix in Poppy Seed and other filling ingredients (except Rum)
Stir on low heat for 5 minutes
Remove from heat, stir in Rum, and set aside

Fold risen Dough several times
Moved Dough to lightly floured counter or pastry board and knead from 5 minutes
Divide Dough in two equal halves and knead each half again briefly
Form both halves into balls and let rest for 5-10 minutes

On lightly floured surface, roll one Dough Ball out with rolling pin until about 12” by 18”
With a spatula, spread half of Filling over surface of Dough leaving 1/2 inch clean edges
Sprinkle half of Raisins over surface
Gently roll Strudel from narrowest end forming a 12“ long roll
Place Strudel in half of a greased and floured baking pan

Repeat process for second Strudel
Brush Strudel with lightly beaten Egg White
Turn on oven and allow rolled Strudel to rest until oven is preheated to 350 F

Place Strudel pan into oven
Bake for 45 minutes to an 1 hour
Remove pan from oven and let cool for 5 minutes
Remove Strudel from pan and place on cooling rack or dry cutting board

Serve warm or room temperature, in 3/4-inch slices, topped with Powdered Sugar

From Poppy Seed Strudel Recipe
Back to Strudel Recipes Page


Back to German Recipes Homepage