Poppy Strudel

SERVES: 20  COOK TIME: 45 minutes  TOTAL TIME: 1 hour, 5 minutes


1 can Solo Poppy Seed Cake and Pastry Filling
1⁄3 cup currants or raisins (soak for 5 minutes in warm water to plump)
1 teaspoon grated lemon peel
3 tablespoon lemon juice
1 package(16 oz) phyllo dough (about 16x22 inches)
About 2 cup unsalted butter, melted
1⁄2 cup finely chopped walnut or pecans confectioners sugar
1 cup almond meal or breadcrumbs


To bake this poppy seed strudel recipe, preheat your oven to 375° F. Grease large baking sheet and set aside. Combine poppy filling, currants, lemon peel, and lemon juice in medium-size bowl and set aside. Unfold phyllo dough and place between 2 slightly damp dish towels to keep leaves from drying out. Place 1 leaf of phyllo dough on clean dish towel, brush with melted butter and sprinkle with almond meal. Place second leaf on top and brush with melted butter/sprinkle with almond meal. Repeat with 8 more leaves. Do not butter the last layer so that it is easier to spread the poppy filling over the dough. Spread half of poppy filling over dough to with 11⁄2 inches of edges all the way around. Sprinkle half of chopped nuts over filling. Fold both short sides in over filling. Fold 1 long side in about 3 inches. Continue to fold strudel over from long side, using towel as aid. Raise towel on long side and roll strudel onto prepared baking sheet, seam side down. Brush entire surface of strudel with melted butter to help it brown. Score the roll with a knife before baking for easy cutting later. Repeat with remaining phyllo leaves, poppy filling and nuts. Bake the poppy seed strudel for 35 to 40 minutes or until deep golden brown. Carefully slide strudel onto wire rack to cool slightly. Dust with confectioners sugar just before serving. Serve warm.

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