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Viennese Poppy Seed Strudel
Don't be afraid, you will not become a drug addict after eating this!
| INGREDIENTS
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| DOUGH |
250 g | flour, sieved |
1 | package baking powder (2 ts) |
1 | pinch of salt |
120 g | butter, soft |
60 g | sugar |
1 | egg |
1 | pinch of cinnamon |
1/4 | lemon, only peel, finely minced |
| a little cold milk |
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| FILLING |
250 g | poppy seeds, finely ground |
40 g | sugar |
2 tbsp | honey |
40 g | breadcrumbs |
40 g | raisins (to your taste) |
1 | pinch of cinnamon |
2 tbsp | rum |
1/4 l | milk |
| PREPARATION
For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hours.
For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk.
Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for 40-45 minutes in medium heat.
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© Julia Etter & Martin Kristen, 1997-2022
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