Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite time-consuming, but here I've made the process quicker and easier by using store-bought phyllo pastry instead of the usual yeast dough. A slice of this strudel with some black tea with lemon (how we drink it in Ukraine) or coffee is heavenly.
Provided by Olia Hercules
Categories Easter Dessert Pecan Milk/Cream Poppy Vanilla Phyllo/Puff Pastry Dough Egg Ukraine
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
- Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
- Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
- Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
- Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
- Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
- Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
- Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
- Just before serving, dust with powdered sugar and slice.
- Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.
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Tarus Cristi
t.c46@gmail.comOverall, I thought this strudel was pretty good. It was easy to make, and it had a nice flavor. However, I think it could have been better with a few tweaks to the recipe.
Gbadebo Oluwakemi
gbadebooluwakemi15@yahoo.comThis strudel was a bit too sweet for my taste, but I think that's just a personal preference.
Hamero 980
hamero9800@hotmail.comI followed the recipe exactly, but my strudel didn't turn out as flaky as I would have liked. I'm not sure what I did wrong.
Marianna Judd - van Oosterhout
j_marianna@yahoo.comThis strudel is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious dessert that's sure to impress your guests.
SM Fayas
s21@gmail.comI love the way the poppy seeds and pecans complement each other in this strudel. It's a truly unique and delicious dessert.
Idris Fawas
i.f@hotmail.comThis is my new favorite strudel recipe! It's so easy to make, and it always turns out perfectly.
Jit Bahadur
b.j72@yahoo.comThis strudel is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Sazan Ali
ali_sazan@hotmail.comI'm not a big fan of nuts, so I omitted the pecans from the filling. The strudel was still delicious, but I think it would have been even better with the pecans.
Olivia Pereira
pereira-olivia20@gmail.comI had some trouble finding poppy seeds at my local grocery store, but I was able to find them online. They're definitely worth the effort to find, because they add a really unique flavor to the strudel.
Rakib Fasir
rfasir10@hotmail.comThis strudel was a bit too sweet for my taste, but I think that's just a personal preference. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
Minahil Min
m@yahoo.comThe strudel dough was a bit tricky to work with, but I was able to get it rolled out eventually. The end result was a flaky and delicious pastry that perfectly complemented the filling.
Tash Hoffmann
h.tash@yahoo.comI love the combination of poppy seeds and pecans in this strudel. It's a unique and flavorful filling that really sets this dessert apart from others.
Aaden Chaffin
caaden32@gmail.comThis strudel is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious dessert that's sure to impress your guests.
Biraj Gurung
gurungbiraj@gmail.comI've made this strudel several times now, and it's always a crowd-pleaser. The filling is so flavorful, and the strudel dough is so light and airy. It's the perfect dessert for any occasion.
Ashley Ccclojg
ashley-c@yahoo.comThis strudel was a hit! The poppy seed and pecan filling was perfectly balanced, and the strudel dough was flaky and delicious. I'll definitely be making this again.