Best 2 Poppy Seed And Pecan Strudel Recipes
Indulge in the delightful world of strudels, a traditional pastry that combines crispy layers of filo dough with a variety of enticing fillings. Our collection of poppy seed and pecan strudel recipes offers a symphony of flavors to satisfy every palate. From the classic combination of sweet poppy seeds and crunchy pecans to innovative variations featuring seasonal fruits and creamy cheeses, these strudels are sure to be a hit. Embark on a culinary journey as we unveil the secrets behind creating this delectable treat, ensuring perfect results every time.
Let's cook with our recipes!
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED STRUDEL
Addictive... maybe because of the opium? ;) Can change the filling with cherry preserves or a nut filling.
Provided by Juliann
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix milk and yeast. Allow yeast to get frothy (about 5-10 min).
- Mix together the flour, sugar, baking powder, and egg in a large bowl.
- Add milk and yeast and knead with hands until dough consistency.
- Put dough on floured surface. Roll out.
- Spread with poppy seed filling and roll up.
- Place on greased cookie sheet.
- Spread egg white on top.
- Bake for 45 minutes.
Nutrition Facts : Calories 596.9, Fat 22.8, SaturatedFat 9.7, Cholesterol 134.8, Sodium 250, Carbohydrate 87.6, Fiber 0.8, Sugar 12.7, Protein 10.6
Tips:
- To achieve a golden crispy strudel pastry, ensure the butter is cold and cut into small pieces. This will help create flaky layers in the pastry.
- Roll the strudel dough out thinly, but not too thin. It should be thin enough to be translucent, but not so thin that it tears.
- Brush the dough with melted butter before sprinkling the filling. This will help the filling adhere to the dough and prevent it from becoming dry.
- When rolling up the strudel, start from the wide end and roll it up tightly. This will help keep the filling inside and prevent it from spilling out.
- Before baking, brush the strudel with egg wash. This will help the strudel brown and give it a shiny glaze.
- Serve the strudel warm with vanilla sauce, whipped cream, or ice cream.
Conclusion:
The poppy seed and pecan strudel is a delicious and versatile dessert that can be enjoyed for breakfast, brunch, or dessert. With its flaky pastry, sweet filling, and nutty crunch, this strudel is sure to be a hit with everyone who tries it. So next time you're looking for an easy and impressive dessert, give this poppy seed and pecan strudel a try. You won't be disappointed!
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