We recommend preparing and serving festive table Great tasting and relatively easy to prepare poppy seed yeast strudel. Delicious filling based on poppy seeds with the addition of nuts and other ingredients creates an excellent taste of baked goods. This strudel should be served with tea or coffee; it should be cooled first.
Poppy yeast strudel: step by step photo recipe
- Sift the flour, add yeast, pour in warm milk, add salt and sugar, mix thoroughly.
- Gradually beat in the eggs, continuing to mix.
- Then add softened butter, knead for about 7-10 minutes.
- Wrap the prepared dough in cling film and refrigerate overnight.
- Pour poppy seeds into a saucepan, add boiling water and simmer over low heat for about half an hour. Place the poppy seeds in a thick sieve and leave to remove the liquid.
- Grind the poppy seeds, add nuts, raisins, orange zest, honey, pour in the amaretto and mix.
- Egg yolks beat with powdered sugar and one white, beat the whites separately and combine with the yolks.
- Add beaten eggs along with softened butter to poppy seed mass and stir.
- Prepare a baking dish and line it with paper.
- Divide the dough into 3 parts, lightly roll out each part.
- Form a strudel roll, placing the prepared poppy seed filling on each part of the dough, place in the mold and set aside for an hour and a half.
- Preheat the oven to 180-190 degrees, bake the poppy seed strudel for half an hour.
- Pour sugar into a bowl and squeeze the juice from half a lemon, mix thoroughly. Then gradually squeeze out the remaining juice and beat. Apply the glaze to the cooled strudel and sprinkle poppy seeds or nuts on top.
And I decided to use it to make strudel with poppy seeds and nuts.
It turned out very well.
And even though this strudel is made from a slightly non-standard dough, I think this absolutely will not stop you from enjoying it from the bottom of your heart.
The specified amount of products makes 2 large rolls or 3 medium ones.
Preparing strudel with poppy seeds:
Prepare yeast dough, as for Gerbeau pie and put it in the refrigerator for a day.
The next day, remove the dough from the refrigerator and let it warm to room temperature.
Cook at this time :
Steam the poppy seeds with boiling water.
Almost cooled, strain thoroughly and grind through a meat grinder
unfortunately, everyone I know electric meat grinders They don't grind poppy seeds - they have too much distance between the knives. In this case, the poppy seeds can be ground using a blender with a knife attachment.
Mix crushed poppy seeds to taste with sugar and lemon zest.
Finely chop the nuts.
Divide the dough into 2 parts.
Roll out each part thinly (to a thickness of about 2 mm) on a floured table - the dough is soft and rolls out very well. 
Grease the dough layer with jam (3-5 spoons),
Place half of the poppy seeds, smooth, 
Then - half the nuts. 
Fold the edges of the dough (so that the filling does not spill out) and roll up tightly. 
Carefully place the resulting roll on a lined parchment paper baking sheet, 
Prepare the second one in the same way.
The rolls turn out to be very large, so next time I’ll make 3 of them - it will be more convenient to roll them up and transfer them to a baking sheet.
Pierce future strudels in several places with a toothpick.
Bake in an oven preheated to 180°C for about 45 minutes.
.
Mix cocoa, sugar and milk thoroughly so that there are no lumps and cook, stirring vigorously.
At the point of boiling, remove from heat. 
Grease our rolls with hot glaze (you can use a brush). 
Cut the completely cooled poppy seed strudels into portions and place on a plate. 
Bon appetit.
History of the dish
Strudel (German Strudel, meaning “whirlwind, funnel”) means a roll made from the thinnest puff pastry or phyllo dough with various fillings between layers (cherry, berry or apple). Strudel came to us from Austria. IN cookbook At the end of the 17th century, the recipe for this dessert was first published. the finest dough with cherry filling.
It is no coincidence that the Austrian capital, as well as in some European countries, is now specialty of the house served in all cafes in the city. If you have a package of puff pastry in the freezer, and guests are already on the doorstep, then the solution is simple - prepare strudel. The recipe with a photo will show that it is easy, simple and quick to do.
Ingredients:
- Puff yeast dough – 250 g
- Dry poppy seed – 125 g
- Milk – 2 tablespoons
- Sugar – 100 g
- Egg – 1 pc.
- Vanilla - on the tip of a knife
- Powdered sugar (for decoration) - 1 tbsp. spoon
- Vegetable oil – 2 tbsp. spoons (for greasing the baking sheet)
Cooking plan
- Let's prepare all the ingredients for baking the dessert. Before preparing the strudel, take it out a little in advance. freezer puff pastry. If the room is warm, it will take no more than half an hour for the dough to be ready to use. For strudel, you can use both puff-yeast and phyllo dough, as well as puff pastry unleavened dough.
- First, let's start with the filling, this is the most difficult part of the recipe. Pour dry poppy seeds into a blender bowl and add vanilla powder. If you don't have a blender, this will make the task a little more difficult. In this case, use a mortar or meat grinder (you will have to scroll the poppy seed several times).
- Using an immersion blender, grind the dry poppy seeds for 2-3 minutes until the poppy seeds are moist and darkened. The photo clearly demonstrates the difference between dry poppy and wet poppy.
- Add sugar to the blender bowl and beat in 1 egg. Grind everything together until smooth for another 1 minute.
- In order for our filling to be well distributed throughout the dough, add 2 tbsp. spoons of milk. You can grind all the ingredients with a blender for another 2 minutes, since the more we grind the filling, the tastier and more aromatic the dessert will be.
- The filling is ready for the popular dessert - strudel. The step-by-step photo recipe is convenient because you can see the optimal consistency of the filling. It should fall from the spoon in large drops and have a strong poppy aroma.
- Using a wooden rolling pin, roll out the thawed puff pastry dough thinly on a flat surface to a thickness of 2 mm. The surface should be lightly sprinkled wheat flour so that the dough does not stick to it when rolling. Roll out a rectangle 40x50 cm.
- Spread the poppy seed filling over the entire surface of the dough. Using the back of a spoon, spread the sweet poppy seeds over 2/3 of the surface, leaving one edge without filling.
- Wrap the strudel in puff pastry. The recipe with photo demonstrates that you need to start with the shorter side filled with filling. The part on which there is no filling will fix our roll well, it will not unfold and the filling will not leak onto the baking sheet during baking.
- Carefully transfer the strudel onto parchment or greased vegetable oil baking tray You can grease the surface with vegetable oil or egg white and sprinkle with sugar.
- Bake the strudel in an oven preheated to 190 degrees for 20-25 minutes. The roll will be covered with a delicious brown crust, it will become hard and crispy.
- Be sure to let the strudel cool before slicing! I cut it while it was still hot, so the layers stuck together a little.
- Ready strudel Sprinkle with powdered sugar. It is convenient to use a small strainer for this.
- Now our strudel is ready. With photos, step by step, it turned out to be much easier than I thought at first, didn’t it?
- Decorate a serving plate with powdered sugar. Decorate a piece of strudel with mint leaves. And now, if you want a tasty, quick and uncomplicated dessert, let’s open this recipe step by step. Strudel is ideal for get-togethers with friends or for family tea.
Value of the dish
Poppy strudel contains many vitamins A, C, B, retinol and ascorbic acid. Cherries have a lot of useful properties– improves the functioning of the cardiovascular system, prevents the formation of blood clots. Crispy thin dough combined with juicy, sweet, aromatic poppy seed filling- this step by step recipe strudel will become a frequent guest on your family menu.
DRUGDo you understand now why I wanted to make culinary posts with limited access? Well, where on a decent sports site with such a headline? I, of course, could change it, but it is this word that most fully reflects the essence of the delicious thing that I was going to cook in connection with...
However, what exactly is the connection, this is a digression of a completely personal nature.
So, having been disappointed with the theoretical viewing of sports programs (well, let’s not consider exhibition hurricanes as sports, concerned solely with not being too disfigured on Russian ice) and having sent tomorrow's material to the editor, I decided to satisfy the long-standing request of one good girl and tell me how to make poppy seed strudel, which is incorrect - from the point of view of traditional technology and absolutely fantastic in terms of drug-addictive qualities. That is, you eat one piece, then the second, then... In general, after half an hour you realize that the plate is strewn with rare poppy seed crumbs, and the strudel - either it was it, or it was a dream...
You can look at the picture right now, but if you don’t need to read the details, you don’t have to read it.
The most “bulky” thing about this recipe is definitely the poppy seed filling. Buying a poppy now is not a problem, as it seems to me (although I brought it myself from Vienna, where it is five times cheaper than in Moscow for some reason). For one such hefty strudel, it took me 250 grams of poppy seeds.
We do the following with it: pour boiling water over it and let it sit for 10 minutes. Then carefully drain the water and boil it again - for about 5 minutes. And again carefully drain ALL the liquid. I don’t know HOW you will do this, but try.
I forgot to say: if you don’t have a manual meat grinder in your house, then you are not a real drug addict, forget about this recipe immediately. For example, I keep my prehistoric meat grinder at home for the sole purpose of cooking. poppy seed roll. For everything else there is a blender and coffee grinder.
The poppy seeds need to be rolled with sugar. Sugar here serves as an additional grain crusher, so coarse sugar is preferable. 5-6 spoons. Canteens.
What you get needs to be put into a saucepan, add a tablespoon or two of honey (if you suddenly have an allergy, replace it with sugar) and 50-70 grams of butter. And on a tiny fire. You also need to have half a glass of milk or cream on hand, which we add to the poppy seed as it simmers on the fire, so that it does not burn.
This process can (and should actually) last about 40 minutes. I shoot earlier every time and, in principle, no one has ever complained. The main rule is that the finished mass should not be liquid.
Let cool. Actually, the filling is ready at this point, but variations are possible. I have adjusted to adding almond flakes. And I don’t even mix them into the filling, but simply generously sprinkle the rolled out dough or poppy seeds already spread over the dough. Yes, it’s very high in calories. But once a year on a particularly important occasion is quite possible. Or if children.
Children generally find it convenient to justify a lot of things in life. For example, when I fall in love with some jewelry trinket in a store and stare at it for a long, long time, fighting with a toad (which, of course, is strangling), I eventually remember that I have two daughters and already with a calm I take out my wallet with my heart. But this is again a retreat.
Now the dough. I called the strudel “wrong” precisely because of the dough. Because the classic ones - be it strudel or poppy seed roll - imply a different dough. The first is the so-called extract, the second is yeast. We will have yeast-free puff pastry. Purchased so as not to create unnecessary trouble for yourself, but you will have to put your hands on it and have patience.
The fact is that puff pastry at room temperature (or rather, kitchen temperature - it’s always warmer there) stretches perfectly and can be rolled out in a very thin layer. You don’t even need to roll it, I stretch it with my palms, slowly. For greater convenience when rolling the roll itself, you can roll out the dough on a smooth linen kitchen towel sprinkled with flour. After all, I’m an advanced culinary user, so I’ve learned to roll rolls any way I like. But lifting the layer when there is fabric underneath is, of course, easier.
We're almost done actually. When the dough is rolled out to the minimum possible thickness (I can make it almost transparent), spread the poppy seed filling on it in an even layer, twist it tightly and place it on a baking sheet lined with baking paper. You can grease the roll with butter or egg. You don't have to do this because the puff pastry is oily.
Oven temperature - 180-200 (mine, for example, is capricious and I set 200 degrees for all dishes that are in old oven baked at 180. Travel time - half an hour. 40 minutes is better. If it browns quickly, reduce the temperature by 20 degrees.
Then you can sprinkle the roll with powdered sugar, cinnamon - as your heart desires. I like to grease the surface with oil 10 minutes before the end of baking and sprinkle with a small amount of coarse granulated sugar. Like the one with which poppy seeds were ground. But in our drug addiction business this is a completely unnecessary aestheticism.
The curd dough is truly magical. Its baked goods turn out incredibly tender and delicious!
The little secret of this recipe is that curd dough Be sure to prepare it in advance and keep it in the cold for some time before baking.
I offer you a recipe for strudel with poppy seed filling. Preparing strudel is very simple and takes a little time, but the result will certainly please you.
Compound:
For the curd dough:
- 200 g flour
- 200 g cottage cheese
- 100 g cold butter
- 3 tbsp. spoons of sugar
For the strudel filling:
- 200 g poppy seeds
- 100 g sugar
- 200 ml milk
- 50 g butter
- 100 g raisins
- zest of 1 lemon
- 1/2 teaspoon vanillin
- a pinch nutmeg, ground cloves, cinnamon
Curd strudel with poppy seeds - step-by-step recipe:
- First of all, let's prepare the curd dough for our miracle strudel. Mix the dough in advance, a day or more before baking. First, combine sugar and cottage cheese in a bowl.
Cottage cheese with sugar
- Then add butter (cold!) You need to grate it on coarse grater, or chop into pieces.
Rub the oil
- Using a mixer or blender, we turn our mass into curd cream.
Making curd cream
- Sift the flour.
Sifted flour
- Mix the flour and the previously prepared “curd cream”.
Curd cream with flour
- And knead it very soft. The main thing is not to overdo it with flour - after a long cooling, the dough becomes even more manageable and it’s a pleasure to work with it!
Curd dough for strudel
- Divide the curd dough into two parts and shape them into rectangles. Wrap each rectangle in cling film and place in the refrigerator to “ripen” for 24-48 hours.
Place the divided dough in the refrigerator
- Prepare the filling on the day of baking. Grind poppy seeds in a coffee grinder until they become flour.
Grinding poppy seeds
- Pour boiling water over the raisins and place in a colander to dry.
Prepared raisins
- Grate the skin of one lemon on a fine, fine grater.
Lemon zest
- Mix milk, butter and sugar. Heat, but do not bring to a boil.
Heat milk with butter and sugar
- Add the prepared poppy seeds to the milk mixture and cook, stirring constantly, until there is no liquid left in the pan. After 15 minutes, when the mass becomes thick, turn off the heat.
Preparing poppy seed filling for strudel
- Now add raisins, vanillin, lemon zest and spices. Mix well and set aside to cool. The poppy seed filling turns out so tasty that it may simply not survive until the most crucial moment, so it’s better to hide it away.
Poppy seed filling with raisins is ready
- Turn on the oven and heat it to 180 ºС.
- Now let's start rolling the curd strudel. So, take a piece of dough out of the refrigerator and roll it into a rectangle about 3 mm thick. I got a rectangle measuring approximately 20 × 30 cm.
- Traditionally, of course, they roll it so that all the filling is inside the roll, and the dough itself is outside. Therefore, along the edge of the dough we lay half of the poppy seed filling in a path. We roll the curd strudel three times, as shown in the photo.
- I decided to experiment and rolled the second strudel with poppy seeds a little differently, it’s more like, of course. The difference is that I laid out the filling on the entire layer of dough, and then rolled it up in the same way as the first roll.
Choose the option that you like best. Each option has its own highlight. When folded with strudel, the dough turns out in several layers, fluffy and tender. In the case of a roll, the top part turns out a little crispy, the layers of dough inside the strudel are still tender and soft, but the filling holds on a little better (although in the first case the filling does not fall out either, but if you want to cut into thin pieces, then it is more convenient in the form of a roll ).
- Place the curd strudels with poppy seeds on a baking sheet, seam side down. I used silicone mat, so I didn’t lubricate anything. Of course, if you bake on parchment or directly on a baking sheet, then first grease it with oil and sprinkle with flour or semolina.
Formed curd strudels
- Lubricate our strudels with milk and bake in a preheated oven for about 0.5 hours at 180 ºC.
Bake in the oven
- Let the strudels cool slightly and sprinkle powdered sugar on top.
Curd strudel with poppy seeds
