Poppy seed pastries are very popular in Central and Eastern Europe. We have a wonderful Hungarian Restaurant in London where we went for lunch a while ago and we had a Mohnstrudel for dessert, it was amazing! Usually we buy a poppy seed pastry at our local Polish Delicatessen store.
It does not happen often that I make it myself;) But I tell you it was totally worth it, so good!
Poppy seeds are an excellent source of minerals like iron, magnesium, calcium, zinc, copper and potassium. They are also loaded with dietary fibers, vitamins and healthy fats.
- 50 g butter, melted
- 150 ml milk
- 50 g sugar
- 400 g unbleached white flour
- 7 g instant dry yeast
- 2 eggs
- 150 ml milk
- 150 g poppy seeds, finely ground
- 5 tblsp sugar
- 1 vanilla pod, or 1 tbsp extract
- 5 dried prunes, soaked in Kirsch Schnapps
- 1 tsp cinnamon
- milk for brushing
- powdered sugar
-For the dough: Mix together butter, milk and sugar until creamy. In a mixing bowl add flour and yeast, add wet ingredients and using a standard mixer or you hands mix and knead until holds nicely together. Cover with a plastic wrap and let rise at room temperature for about 1 hour.
-For the filling: In a medium saucepan heat the milk then add poppy seeds and sugar, reducing heat to your lowest setting and continue stirring so it does not burn, for about 30 minutes, then add vanilla and cinnamon. I had to add a little bit more milk because it seemed so dry. It is suppose to be moist but not to wet.
-Cut prunes very finely. Mix prunes into the poppy seed mixture. Puree mixture in a blender or food processor. Let it cool.
-Preheat oven to 180C/350F
-On a floured surface or on a parchment paper, roll out dough to a rectangle. Spread filling evenly on the dough leaving a 2 cm space all around. Fold in edges then roll the dough up.
-Place Strudel on a baking sheet lined with parchment paper. Brush Strudel with some milk. Bake for about 30 minutes.
-Serve dusted with icing sugar.
–Was served at the Restaurant with a chocolate sauce–
It was even better the next day!!
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