Ingredients
Scale
- 1 cup poppy seeds
- 1/4 cup sugar
- 1 cup milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C). This ensures your strudel will bake evenly and achieve the perfect golden brown color.
- Prepare the poppy seed filling:
- In a pot, combine the poppy seeds, sugar, and milk.
- Cook over medium heat, stirring occasionally, until the mixture thickens, approximately 5-7 minutes.
- Once thickened, stir in the melted butter and vanilla extract. Allow the mixture to cool slightly.
- Roll out the puff pastry:
- On a floured surface, roll out the thawed puff pastry into a rectangle. Ensure that the pastry is even and thin to achieve a uniform roll.
- Spread the filling:
- Evenly spread the prepared poppy seed mixture over the rolled-out pastry, leaving a small border around the edges to prevent spillage.
- Form the strudel:
- Carefully roll the pastry tightly to form a log. This will create the classic strudel shape.
- Place the rolled pastry on a baking sheet lined with parchment paper to prevent sticking.
- Apply the egg wash:
- Brush the top of the strudel with beaten egg. This will give the pastry a beautiful, glossy finish once baked.
- Bake the strudel:
- Bake in the preheated oven for 25-30 minutes or until the strudel is golden brown and crispy.
- Cool and serve:
- Allow the strudel to cool slightly before dusting with powdered sugar.
- Slice and serve warm or at room temperature for the best experience.
Nutrition
- Serving Size: One Normal Portion
- Calories: 220
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g