Name: Strucla Makowa Poppy Seed Strudel
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 1 strudel
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup sour cream; 1 egg; 1 cup ground poppy seeds; 1/2 cup hot milk; 1/2 cup honey; 1/3 cup raisins; 1/4 cup chopped almonds; Zest of 1 lemon; 1/4 teaspoon vanilla extract; Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift the flour and salt together. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the sour cream and egg until well combined. Pour the mixture into the flour-butter mixture and knead gently until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a small bowl, pour the hot milk over the ground poppy seeds and let them soak for 15 minutes.
After the dough has chilled, roll it out on a floured surface into a rectangular shape, about 1/4 inch thick.
In a bowl, combine the soaked poppy seeds, honey, raisins, almonds, lemon zest, and vanilla extract. Mix well.
Spread the poppy seed filling evenly over the rolled-out dough, leaving a small border along the edges. Carefully roll up the dough lengthwise to form a log.
Transfer the strudel to the prepared baking sheet, seam side down. Brush the top with a little beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes or until the strudel is golden brown and the filling is set.
Remove the strudel from the oven and let it cool for a few minutes before slicing. Dust with powdered sugar before serving.

Ingredients

Instructions

Nutrition Facts

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