Give a try to this apple and poppy seed strudel! A hint of cinnamon gives it an exceptional, spicy flavor.
Ingredients
For the Dough
- All-purpose flour – 400 g
- Fresh yeast – 21 g
- Milk – 200 ml
- Sugar – 50 g
- Butter – 70 g + 50 g (melted)
- Egg – 1
- Salt – 1 pinch
For the Filling
- Green apples – 750 g
- Poppy seeds – 250 g
- Raisins – 50 g
- Cinnamon – 0.25 teaspoon
- Sour cream (18%) – 100 g
For Serving
- Powdered sugar – 50 g
- Heavy cream (18%) – 300 g
Preparation
Step 1: Prepare the Dough
- Heat the milk until lukewarm. Crumble the yeast and dissolve it in the milk with 1 tablespoon of sugar. Let it sit, covered, for 15 minutes to rise.
- In a bowl, mix the remaining sugar, 70 g of butter, egg, flour, salt, and the yeast mixture to form a smooth dough. Cover and let it rise in a warm place for about 1 hour.
Step 2: Fill and Roll the Strudel
- Mix the raisins, poppy seeds, sour cream, and cinnamon. Peel, core, and slice the apples. Melt the remaining butter.
- Knead the dough again, dusting with flour. Roll it out thinly into a rectangle (about 60 x 40 cm). Brush with a bit of melted butter. Spread the poppy seed mixture along the length of the dough, then arrange the apple slices on top. Fold in the narrow sides of the dough and roll the strudel lengthwise.
Step 3: Bake the Strudel
- Place the strudel on a baking sheet lined with parchment paper, forming a U shape. Cover and let it rise for another 10 minutes.
- Brush the strudel with melted butter and bake in a preheated oven at 200°C for about 25 minutes. Brush with more butter halfway through baking.
- While still warm, sprinkle half of the powdered sugar over the strudel. Whip the heavy cream with the remaining powdered sugar until stiff peaks form. Serve with warm or cooled strudel.
