POPPY SEED AND PECAN STRUDEL

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Poppy Seed and Pecan Strudel image

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

3 cups pecans (about 10 oz.)
1 cup whole milk
3/4 cup poppy seeds
10 Tbsp. unsalted butter, divided
3/4 cup (packed) light brown sugar
1 1/2 tsp. kosher salt
1 tsp. vanilla extract
6 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 large egg, beaten to blend
Powdered sugar (for serving)

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.

Tarus Cristi
t.c46@gmail.com

Overall, 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.com

This strudel was a bit too sweet for my taste, but I think that's just a personal preference.


Hamero 980
hamero9800@hotmail.com

I 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.com

This 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.com

I 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.com

This is my new favorite strudel recipe! It's so easy to make, and it always turns out perfectly.


Jit Bahadur
b.j72@yahoo.com

This 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.com

I'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.com

I 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.com

This 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.com

The 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.com

I 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.com

This 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.com

I'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.com

This 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.