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Poppyseed Strudel-Raisa

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Recipe

 

Yield

2 batches

Prep

30 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ¾ pounds all-purpose flour
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6 each egg yolks
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½ pound butter
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½ pound sugar
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¼ pounds yeast, active dry
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1 cup milk
warm temperature
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Filling
3 cans poppy-seed filling
*
3 each egg yolks
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2 ounces almond apricot glaze
slivers
*
4 ounces raisins, seedless
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4 ounces walnuts
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1 tablespoon honey
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Ingredients

Amount Measure Ingredient Features
793.8 g all-purpose flour
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6 each egg yolks
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226.8 g butter
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226.8 g sugar
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113.4 g yeast, active dry
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237 ml milk
warm temperature
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Filling
3 cans poppy-seed filling
*
3 each egg yolks
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57.8 ml/g almond apricot glaze
slivers
*
115.6 ml/g raisins, seedless
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115.6 ml/g walnuts
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15 ml honey
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Directions

Dissolve the yeast and 1 tablespoon of sugar in the warm milk, add 1 tablespoon of flour.

Let the mixture sit for about 10 minutes in a warm place (bubbles will indicate active yeast).

Now add slowly all above ingredients and beat, dough should be soft, if necessary add more warm milk.

Lift the dough from the bowl and knead on a floured board until blisters appear on the dough's surface.

Shape the dough into a ball, return it to the bowl, cover with wax paper.

Let rise for one hour in a warm place.

Now divide the dough in two balls, roll it out to about 1 finger thickness, spread the poppyseed filling and roll together.

You will have 2 strudels.

Preheat the over to 325℉ (160℃). Bake 1 hour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 162533% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 373mg 16%
Total Carbohydrate 81g 81%
Dietary Fiber 13g 52%
Sugars g
Protein 76g
Vitamin A 31% Vitamin C 2%
Calcium 15% Iron 82%
* based on a 2,000 calorie diet How is this calculated?
 

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