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250 g (9oz) strong plain flour
1 pinch salt
75 ml (3 fl oz) lukewarm water
50 ml (2 fl oz) vegetable oil
300 g (10½ oz) freshly ground poppyseeds
300 ml (10 fl oz) boiling milk
75 g (3 oz) sugar
2 tbsp honey
1 egg
1 tsp finely chopped candied lemon peel
100 g (3½ oz) raisins
250 g (9 oz) cooking apples
50 g (2 oz) melted butter)


For the dough

Sift the flour into a mixing bowl and add the salt, water and oil. Mix the ingredients using the kneading attachment of a hand-held blender of food mixer, at first briefly on the lowest setting, then longer on the highest setting. Then knead on the work surface to make a smooth dough.

Place the dough on non-stick baking paper in a hot, dry saucepan (boil some water in it first); put the lid on the saucepan and leave the dough to prove for about 30 minutes.

For the filling

Pour the boiling milk over the poppyseeds and stir. Leave to soak until soft. Mix in the sugar, honey, egg candied peel and raisins. Peel, core and coarsely grate the apples and stir into the poppyseed mixture.

Roll out the dough on a large floured cloth (tea towel) to form a 50 x 40 cm (20 x 16 inch) rectangle. Spread the filling on ²/³ of the dough, leaving about 3 cm at the shorter ends. Then, using the tea towel, roll up the dough, starting with the filling. Press down well at the ends, place on a greased baking sheet and brush with some of the butter. While the strudel is baking, brush with the remaining butter.

Oven Temperatures:
Conventional oven--180-200 degrees C/350-400 F (preheated)
Fan-assisted oven-- 160-180 degrees C/325-350 F (not preheated)
Gas oven-- mark 3-4 (preheated)
Baking time-- about 50 minutes
Icing sugar-- Dust the strudel with icing sugar
Sprinkle the strudel with flaked almonds before baking.

Tip-- Serve with custard.

Serving Suggestion--



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