Apple Poppy Seed Strudel

Rating: 3.33 / 5.00 (64 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the dough:

For the filling:

To coat:


For the apple poppy seed strudel, first sift flour onto a surface and make a bulge in the center. Pour oil and salt into the indentation, mix lukewarm tap water with a tiny bit of vinegar and add to the flour as well. Mix to a smooth dough and place it on a plate coated with oil. Brush the surface of the dough with oil as well and let it rest in the freezer for 1/2 hour.

Boil cow’s milk with crystal and vanilla sugar, as well as rum, honey and lemon skin, then add the poppy seeds and bring to a boil. Finally, add as many breadcrumbs as necessary to make a loose filling. Allow the filling to cool.

Preheat the oven to 180 degrees Celsius. Rinse apples, remove peel, cut into quarters and remove core. Cut apples into small slices and mix with the juice of one lemon. Fold into the cooled poppy seed filling together with the raisins.

Roll out the strudel dough as thinly as possible and then flatten it out on a floured dishcloth with the backs of both hands. Spread the filling on about two thirds of the dough, cut away thick edges of the dough. Roll up with the cloth from the coated side and brush with egg. Place the strudel on a baking sheet lined with parchment paper. Bake in the heated oven for about 50 minutes, then let cool on the baking sheet.

Before serving, sprinkle the apple-poppy seed strudel with powdered sugar and port

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