Martins Polish Poppy Seed Strudel Food

POPPY SEED AND PECAN STRUDEL

Steps:

• Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
• Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
• Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
• Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
• Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
• Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
• Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
• Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
• Just before serving, dust with powdered sugar and slice.
• Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.

MARTIN'S POLISH POPPY SEED STRUDEL

Steps:

• 1. Always do a yeast test first to make sure yout yeast isn't too old or inactivate with any kind of product where you are using yeast.
• 2. Sprinkle the yeast in 1/4 cup of warm milk and 1 rounded tablespoon of sugar. When it has foamed, add to the rest of the warm milk.
• 3. In a large bowl, cut 2 sticks of cold butter into the flour till it looks like cat litter. Add the 5 rounded tablespoons of sugar, salt, lemon juice, and eggs together, mix to blend. Add the flour a little at a time and beat the dough with your hands. Your dough should feel like your stomach. (And no I don't mean you guys with the 6 pack stomach, the feeling should be like a beer belly stomach.)
• 4. Divide into 3 balls, and place in a warm place covered with a flour sack towel to rise double, about 1 hour.
• 5. Roll out 1 of the dough balls to 1/8" thickness on floured surface into a retangular shape. Spread a little grape jam or jelly over the dough leaving 1" on all sides. It doesn't matter what flavor jam or jelly, but Martin used grape. Personally, I like the Rose Jelly I get at the store. Take 1 can of poppy seed filling and spread that over the dough and jelly, then sprinkle a hand full of sugar on top. Roll the dough up and pinch the outside ends together and under. Do the same with all the rest of the doughs.
• 6. Carefully lift onto a buttered cookie sheet, prick with a fork all over and brush well the tops and sides with the 1 cube of unsalted melted butter. Bake at 250* to 300* until golden brown, then at 200* for 20 mintues more. Watch so it doesn't burn. Brush more butter on as it is baking.
• 7. For those who don't know...Sweet butter is unsalted butter