Alan’s Poppy Seed Strudel
Talk about an easy recipe. Takes about 30 minutes to prepare but the results are spectacular. The main recipe is for the twisted strudel pictured. I will also mention the other things I made since the can of poppyseeds goes a long way.
|Makes about 1 pound
1 pkg. frozen puff pastry dough, defrosted according to label instructions. I’ve been buying the ZegGüt or Mazor brands at my international grocery that comes as 5"X5" squares.
1 sticks unsalted butter
1 can Solo® Poppy Seed
box of toothpicks
1 Tbsp. Rose water §
1 egg, at room temperature
1 tbsp ground Cinnamon
½ cup confectioner's Sugar
1 tsp grated nutmeg
Large pan (10x16 is good)
Before baking - you can see my toothpicks sticking out
- In a saucepan or microwave, melt the butter and set aside.
- Allow your puff pastry dough to defrost
(Either use butter-spray or brush with melted butter)
Your puff pastry dough must be completely defrosted [follow package directions]
or it will be difficult to work with.
- Line your pan with parchment.Brush with butter.
- Move first two sheets to your work area. Generously brush with butter
- Overlap the two sheets about a half inch and mash them together to make one long sheet about 9.5 inches long
- Make diagonal slits on both long edges; do not meet in the middle but leave some space in the middle for the filling. (see illustration)
- Lightly dust the dough with cinnamon, nutmeg or cardamon.
- Place filling in the center; poppy is messy to work with, fruit goes faster. This is the method I use whether filling with cheese, apples, or poppyseeds.
- Put toothpicks in at several spots along the length just to hold things together.
- Starting from the A end, braid the strips, alternationg sides as you go down the roll. (Don't worry about being neat, nobody can tell after its baked)
- Brush top with one egg beaten with water or milk. Gives it a glossy glow.
- Pre-heat oven to 385°. Bake for about 35 minutes or package directions.
Watch near the end to be sure it is not burning.
I slice a 5X5 sheet into 4 squares. Place about a ½ teaspoon of poppyseed paste into each one and fold up. Bring opposite corners together; then stick a toothpick through the outside sides to hold it together.
Alternatively, slice a sheet into 3 strips, place poppyseed along strip and roll up jellyroll fashion.
- Remove from oven
- Remove toothpicks
- Allow to cool slightly and springle with powdered sugar. I have found that flour sifter works well and does not overpower the dish.
Serve cool or at room temperature.
§ May be found in an International or
Middle Eastern market.
More great recipes at http://food.barasch.com
19 December 2014