Jan 5, 2022

The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena

The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena

Fantastic soft and delicious strudel with two flavors, one with poppy seeds and raisins and the other with apples and walnuts. They are ideal for New Year and Christmas celebrations, as well as for Easter. The cake is regularly prepared in Serbia because it is also a traditional cake. This is one of my favorite recipe desserts, and I can tell you that I always prepare it this way. It is easy to prepare and ready quickly. I believe that you will like it and that you will enjoy every bite, because I have been reporting on these cakes for years. Follow the recipe.

Ingredients: 42×32 cm casserole, easy, total time: 125 min. 20 servings

For raising yeast:

250 ml lukewarm milk +1 teaspoon sugar + 1/8 teaspoon salt + 1 teaspoon flour 00 + 30 g fresh yeast

For Dough:

580 g flour 00 + 30 g for work surface
1 egg yolk
1 egg
1 grated lemon peel
80 ml of oil
3 Tablespoons of sugar
pinch of salt

Apple and Walnut Filling:

4 apples peeled and grated
1 bag of vanilla sugar / 10 g
2 Tablespoons of sugar
100 g of finely ground walnuts

Poppy Seed filling:

300 g poppy seeds
3 Tablespoons of sugar
160 ml of milk
70 g of chopped raisins + water

Spread:

1 egg yolk
50 ml of milk
coating brush

strudel-with-poppy-seeds-and-apples-with-walnuts-on-baking-papper — The Best Strudel with Poppy Seeds & Apples and Walnuts - Lena

Preparation:

Prepare all the ingredients from the description. Soak raisins in water to soften and keep for about 30 minutes.

Prepare the yeast rise:

Heat the milk over a moderate heat. Milk must be lukewarm. Turn off the heat, add fresh yeast, a teaspoon of sugar, a teaspoon of flour, a pinch of salt. Stir until everything is melted. Leave on warm for about 20 minutes to rise the yeast.

Preparation of Dough:

During that time, beat one egg yolk, egg, sugar, a pinch of salt, lemon peel and oil.
Pour the rising yeast into a bowl and mix well with the other ingredients. Gradually add flour 4 times. Mix with a mixer with a special spiral dough additive. When the dough starts to separate from the pan, transfer to a floured work surface and knead it for about 5 minutes with your hands. The dough should be smooth. Return it to a clean bowl and cover with a clean dishcloth, leave the dough to rise for about 1 hour. Meanwhile, prepare the filling. Or make yourself a coffee or cappuccino to relax.

Walnut and apple filling:

Pour the grated apples into a deeper pot, add sugar, vanilla sugar and cook for about 15–20 minutes on a moderately moderate heat, stirring constantly.
Just before the end, add the grounded walnuts and mix well, cook for another 3 minutes. The filling must be compact with walnuts and a uniform mixture. Extinguish the fire and leave the filling to cool.

Poppy seed filling:

Put poppy seeds and sugar in a deep smaller pot and mix the ingredients, add 80 ml of milk and put on a slightly moderate heat to heat, if necessary, add the rest of the milk. Cook for about 10 minutes. Just before the end, add the chopped raisins, mix the ingredients well so that the filling is compact and cook for about 2–3 minutes. Extinguish the fire and leave the filling to cool. The poppy mixture must be compacted with raisins, that is, uniform. During this time, make the dough.

Processing Strudel:

After some time, take the risen dough out of the bowl, and work it out once more by hand, on the work surface where you sprinkled a little flour, form a ball and divide it into two equal parts.
Take the first half of the dough, flour a little work surface. Rolling pin and roll out the dough into a rectangular shape, then turn the dough and roll it out as well, create it by hand as needed, the dough must be about 5 – 6 mm thick. Take the poppy seed filling and spread it all over the dough and the edges as well, flatten it well with a spatula or spoon. Twist the longer part into the roll with gentle movements and close the ends of the strudel so that the filling does not come out. Roll the rolls in this way lightly with your hands so that the lower part of the dough does not separate.
Repeat with the other half of the dough and apply the apple and walnut filling.
Transfer the almost twisted strudels to a 42 × 32 cm baking casserole, on which you have placed the baked paper. Form the strudels with your hands once more, straighten them if they are crooked and control the ends.
Mix the egg yolk with a little milk and brush to apply the coating on the strudel top and sides.
Leave to rest for about 20 minutes, cover with a clean cloth.
Turn the oven to 180 °C and let it heat up well.
When the oven is hot enough, add the strudel and bake for about 20–25 minutes. My oven is with a fan.
When the strudels are done, take them out and cover them with a clean dishcloth and leave to cool.
After that, you can sprinkle with powdered sugar over the cut cakes. Buon appetito!