Mohnstrudel, Poppy Seed Strudel

Happy Friyay!!

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.

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Mohnstrudel

Yeast dough:

  • 50 g butter, melted
  • 150 ml milk
  • 50 g sugar
  • 400 g unbleached white flour
  • 7 g instant dry yeast
  • 2 eggs

Filling:

  • 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–

 

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It was even better the next day!!

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Enjoy!

Happy weekend!!

 

 

Check out my Instagram @littleswisslittlecanadian

 

 

 

 

Apple-Crumb-Cake/ Apfelstreuselkuchen

Crumb Cakes or Streuselkuchen can be found in many European Countries. It is believed to be of German Origin. Depending on the Season it can be topped with fruits of you choice. Very popular are plums, cherries or sour cherries. No matter what topping, we truly love it.

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Apple-Crumb-Cake/Apfelstreuselkuchen

  • 175g butter, soft
  • 175g sugar
  • 4 eggs
  • 400g flour
  • 3tsp baking powder
  • 1,5tsp cinnamon

Topping:

  • 1,5kg apples

Streusel:

  • 200g flour
  • 100g sugar
  • 1/2tsp cinnamon
  • 150g butter

 

-Preheat oven to 350F/180C.

-Grease a 9×13 baking dish (23x32cm). (That’s the baking dish I used, but it can be larger)

-Whisk butter until foamy. Mix in sugar then add eggs one at a time.

-Mix together flour, cinnamon and baking powder, sift and mix into the wet ingredients.

-Spread into prepared baking dish.

-Peel apples and cut into thin slices. Layer onto the dough.

-For the Streusel: Mix flour, sugar and cinnamon. Add butter in small chunks and mix together until coarse crumbs form. Pour onto apples.

-Bake in preheated 350F/180C oven for about 40-45 minutes or until golden brown.

-Serve dusted with some icing sugar.

–You could add ground nuts to the crumb mix and add raisins to the apples–

 

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Enjoy!