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id you know that poppy seeds, those little black dots that like to hide between your teeth, are packed with minerals? Apparently they are a great source of calcium, iron, magnesium, phosphorus and potassium! So if you are a poppy fan like I am, you will remember my other poppy seed recipes – like povitica, mini poppy seed bundt cakes, and raspberry and poppy seed tart, where I’ve mentioned that poppy seeds are obtained from the plant opium poppy (Papaver somniferum). Yes, opium poppy is used in production of opium, so if you are planning to have a drug test tomorrow, I strongly advise that you skip this recipe and make some “safe” apple or cream cheese and sour cherry strudel instead!:)
No matter which strudel are you about to swirl, you can make your own phyllo pastry, or – if you are in a hurry – simply buy one in your supermarket. Regarding poppy seeds, you will find two varieties – whole and ground. For this recipe you will need ground poppy and here’s a little tip – if you already have whole seeds at home, you can easily grind them in your coffee grinder! So, let’s make poppy seed phyllo strudel!
Poppy Seed Phyllo Strudel Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 15 minutes
Cook time : 35 minutes
Ready in 50 minutes
Level : Basic
Ingredients:- Phyllo Dough 500g (1.1lbs)
- Poppy seeds, ground 200g (7oz)
- Sugar 100g (3.5oz)
- Vanilla powder to taste
- Lemon zest 4g (1Tbsp)
- Sour cream 220g (8.8oz)
- Eggs 50g (1 medium egg)
- Melted butter for brushing the sheets 130g (4.6oz)
- Breadcrumbs 50g (1.8oz)
- Place ground poppy seeds, sugar, vanilla powder, and lemon zest into a large bowl, and stir with a whisk.
- Mix in sour cream and the egg.
- Put one phyllo sheet on a piece of parchment paper, brush with butter, and sprinkle some breadcrumbs on the top.
- Put another phyllo sheet on top of the first one, brush it with butter and sprinkle the breadcrumbs. Continue until you get 6-7 sheets of phyllo layered one on top of the other. If you have thinner phyllo, put 7 sheets, and if your phyllo is a bit thicker, put 6 sheets.
- Spread the poppy seed filling on top of 2⁄3 of the top sheet leaving 1⁄3 of the surface without filling.
- Fold about 2.5cm (1 inch) of phyllo on each side so the filling stays inside the strudel while it’s baking. Roll the dough tightly and place the strudel joint side down on a paper lined baking tray. Brush the top of the strudel with melted butter.
- Bake it at 180°C (350°F) for about 35 minutes, until golden brown.
- Take the strudel out of the oven, dust it with powdered sugar, and leave it to cool down before cutting.
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