Poppy Seed Strudel

Poppy Seed Strudel
Course Dessert
Cuisine Thuringian
Keyword Poppy seed, Poppyseed, Strudel
Region Thuringia


For the filling:

  • 370 ml milk
  • 220 g ground poppy seed
  • 60 g fine granulated sugar
  • rubbed off bowl of 1 organic lemon
  • 1 grind cinnamon
  • 3 tbsp applesauce
  • 2 tso rum

For the yeast dough:

  • 15 g yeast
  • 200 ml lukewarm milk
  • 380 g all purpose flour
  • 70 g soft butter
  • 8 g fine salt
  • 1 egg
  • 1 egg yolk


  • For the filling:
  • Boil milk for the filling. Stir in the poppy seeds, sugar, lemon zest and cinnamon and simmer for about 5 minutes.Add the applesauce and rum and cool and steep in the fridge

For the yeast dough

  • For the dough, stir the yeast into a little milk until smooth, then mix with the remaining ingredients. On a work surface approx. Knead vigorously for 10 minutes. Form into a ball and place in a bowl covered with a damp cloth for approx 2 hours.
  • Roll out the dough on a lightly floured work surface to a approx. 60 × 30 cm roll out stain. Spread the filling evenly over it, leaving an approx. 2 cm border free.
  • Roll up the strudel and seal the sides tightly. Place on a baking sheet lined with baking paper and let rise in a warm place for 30 minutes.
  • Preheat the oven to 160 °C for a fan oven.
  • Brush the strudel with milk and slide into the pipe. A mocha cup
  • Pour water on the oven floor and Close the oven door immediately. The strudel approx. Bake for 40-45 minutes. Let cool down and sprinkle with icing sugar.

For the icing sugar:

  • Mix the egg yok with 20 el milk. Glaze the top and sprinkle with confectioners sugar.

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