Poppy Seed Strudel Food

POPPY SEED STRUDEL

Steps:

• Preheat oven to 350°F.
• Mix milk and yeast. Allow yeast to get frothy (about 5-10 min).
• Mix together the flour, sugar, baking powder, and egg in a large bowl.
• Add milk and yeast and knead with hands until dough consistency.
• Put dough on floured surface. Roll out.
• Spread with poppy seed filling and roll up.
• Place on greased cookie sheet.
• Spread egg white on top.
• Bake for 45 minutes.

POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)

Steps:

• In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
• Add only 3 cups of flour first.
• Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
• Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
• Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
• Preheat oven to 350 degrees.
• Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
• Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
• Beat one egg white and brush on to top of strudel.
• Bake 30 minutes or until golden brown.
• Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
• If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.

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.