This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust. Unlike many recipes, this one does not skimp on the poppy seed. This is not like wimpy poppy seed muffins or bagels that really use the fragrant seed only for some added color or texture. This strudel really lets you taste the poppy seeds.
- pre-rolled puff pastry 42×26 cm
- 60 g ground poppy seeds
- 40 g brown sugar
- 2 cups sour cherry compote, no juice
- 50 g butter, diced
- 1 egg for egg wash
- powdered sugar for dusting
Preheat oven to 190˚C.
Roll out a puff pastry sheet on baking tray lined with baking paper.
Layer an even thickness of poppy seeds, sugar, cherries and butter. Leave out sufficient margin so that you can roll up the strudel easily. Transfer the strudel to the center of a tray, seam side underneath. Brush strudel with lightly beaten egg and bake for 25 minutes, or until golden brown.
Let cool, slice and dust with powdered sugar.