Globetrotters Website - Recipes - Viennese Poppy Seed Strudel

Viennese Poppy Seed Strudel

Don't be afraid, you will not become a drug addict after eating this!

INGREDIENTS


	DOUGH
250 g	flour, sieved
1	package baking powder (2 ts)
1	pinch of salt
120 g	butter, soft
60 g	sugar
1	egg
1	pinch of cinnamon
1/4	lemon, only peel, finely minced
	a little cold milk

	FILLING
250 g	poppy seeds, finely ground
40 g	sugar
2 tbsp	honey
40 g	breadcrumbs
40 g	raisins (to your taste)
1	pinch of cinnamon
2 tbsp	rum
1/4 l	milk

PREPARATION

For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hours.

For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk.

Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for 40-45 minutes in medium heat.