Prep 2 hrs
Cook 30 mins
European sweet treat. Dough rising time is included in preparation time.
- 1 cup milk
- 4 tablespoons sugar
- 1 (1/4 ounce) package fast rising yeast
- 3 -4 cups flour, as needed
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons oil
- 1 -2 tablespoon water, as needed
- 1 egg, separated
- 2 (12 1/2 ounce) cans poppy seeds, cake & pastry filling
- In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
- Add only 3 cups of flour first.
- Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
- Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
- Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
- Preheat oven to 350 degrees.
- Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
- Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
- Beat one egg white and brush on to top of strudel.
- Bake 30 minutes or until golden brown.
- Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
- If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.
Good recipe. 1st time I made it I thought it was too sweet, so 2nd time around, I omitted all the sugar in the dough, except for about 1 tablespoon in the yeast so it could rise. The store bought poppy filling is so sweet, that all this extra sugar is not necessary. Overall I liked it