Poppy Seed Strudel Recipe - Cooking Index
Poppy Seed Strudel Recipe - Cooking Index
| Dough - see * Note | ||
| Flour - for rolling | ||
| 3/4 cup | 177ml | Prepared poppy seed filling |
| 1 | Egg - mixed with | |
| 1 teaspoon | 5ml | Water |
* Note: Use leftover dough from making Layered Poppy Seed Pastries (see recipe) or make dough by mixing 1/2 cup warm milk, dash sugar and 1 (1/4-oz) package yeast in small bowl until yeast dissolves. Set aside. Blend 4 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt and grated zest of 1 lemon in large bowl of electric mixer. Add 1 cup softened butter cut into cubes and blend until mixture is crumbly. Beat 1 egg, 1 egg yolk and 1 teaspoon vanilla extract in small bowl. Add to flour mixture alternately with milk mixture and blend until dough comes together. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.
Knead reserved dough into flat disc. Roll out on floured board to 1/8-inch thick. Spread with thin layer poppy seed filling and roll up jelly-roll fashion. Place on baking sheet lined with foil.
Brush with egg mixture and bake at 350 degrees until golden brown, 25 minutes. While hot, cut into 1-inch slices. Cool and serve.
This recipe yields 4 to 6 servings.
Each of 6 servings: 289 calories; 165 mg sodium; 20 mg cholesterol; 11 grams fat; 43 grams carbohydrates; 5 grams protein; 4.91 grams fiber.
Source:
The Los Angeles Times, 03-15-2000
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