Fragrant, flaky pastry filled with sweet poppy seed and nut filling. A dessert that will tempt any sweet tooth.
Ingredients
- Orange: 1 piece
- Eggs: 7 pieces
- Sugar: 75 g
- Butter: 120 g
- Poppy seed filling: 0.5 kg
- Wheat flour: 500 g
- Milk: 200 ml
- Walnuts: 80 g
- Raisins: 100 g
- Orange zest, grated: 1 tablespoon
- Lemon juice: 2 tablespoons
- Fresh yeast: 50 g
- Water: 2 tablespoons
- Icing sugar: 10 tablespoons
Preparation
Before We Begin Soak the raisins in rum. Preheat the oven to 35°C (fan-assisted).
Pastry Heat the milk, gradually add 80 g of flour, and vigorously mix until a smooth consistency is achieved. Cool and add crumbled yeast. Mix. Transfer the dough to a bowl, cover with a linen cloth, and place in the oven for 20-25 minutes. Melt 120 g of butter in a pan. Whisk egg yolks with sugar until uniform and fluffy. Transfer the risen dough to a mixing bowl, add the egg yolks beaten with sugar. Knead for a while, gradually adding 400 g of flour. Add slightly cooled, melted butter and continue kneading until a uniform consistency is achieved. Remove the dough from the mixer and knead it by hand on a countertop. Place it back in the bowl, cover with a cloth, and return it to the oven for about 30 minutes.
Filling Add chopped walnuts and soaked raisins to the poppy seed filling. Mix. Grate the orange zest and squeeze the juice of 1/2 orange into the poppy seed mixture. Mix. Knead the risen dough on a floured surface. Roll out the dough to a thickness of about 2 cm. After rolling, transfer the dough onto parchment paper and spread the poppy seed mixture on top. Gently roll up the strudel using the parchment paper. Tuck both ends of the dough underneath. Wrap the entire strudel in parchment paper and place it in the oven for 15 minutes. After 15 minutes, increase the temperature to 180°C and bake for another 40 minutes.
Serving Allow the baked strudel to cool. In a bowl, mix icing sugar with lemon juice and a little water until a glaze forms. Drizzle the cooled poppy seed strudel with the glaze and decorate with orange zest.
