Poppy seed strudel

Poppy seed strudel

Makowiec

By
From
Borsch, Vodka and Tears
Serves
4-6
Photographer
Bonnie Savage

Ingredients

Quantity Ingredient

Strudel dough

Quantity Ingredient
250 grams plain flour
1 tablespoon butter, melted
1 egg yok, plus 1 egg, lightly beaten, for brushing
salt

Poppy seed filling

Quantity Ingredient
225 grams poppy seeds
1 tablespoon butter
1 vanilla pod, split lengthwise and seeds scraped
50 grams caster sugar
2 tablespoons sultanas
60ml pouring cream

Method

  1. Preheat the oven to 180°C. To make the dough, put all of the ingredients together into the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed for 10–15 minutes. If making by hand, knead the dough for 15 minutes until it is smooth and pliable. Cover with plastic wrap and set aside.
  2. To make the filling, bring a saucepan of water to the boil and plunge the poppy seeds into it. When it returns to the boil, strain them through a fine strainer. Put the poppy seeds into a mortar and grind with a pestle until they are broken up a bit but not powdery.
  3. Melt the butter in a saucepan over low heat and add the poppy seeds and the vanilla pod and seeds. Stir for about 5 minutes, then add the sugar and sultanas and continue stirring for a further few minutes until the sugar has dissolved. Remove from the heat and stir in the cream. Discard the vanilla pod.
  4. Assembling the strudel is quite simple yet probably takes a lifetime to master. First of all, work on a sheet of lightly floured baking paper and press the dough out with your fingers. You then need to stretch it out in all directions, starting from the very centre and working out to the edge — the end result should be a large 50 cm square of paper-thin dough, about 3 mm thick.
  5. Trim any uneven bits around the edges, then spread the filling evenly out over the dough leaving a 5 cm strip at one end. Starting from the opposite side, lift the dough over the filling to enclose and make a log, twisting the ends to seal and trimming any excess dough.
  6. Brush the top with the extra egg and cook in the oven for 35–45 minutes, or until it is golden brown and crisp.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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