POPPY SEED AND PECAN STRUDEL
Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite time-consuming, but here I've made the process quicker and easier by using store-bought phyllo pastry instead of the usual yeast dough. A slice of this strudel with some black tea with lemon (how we drink it in Ukraine) or coffee is heavenly.
Provided by Olia Hercules
Categories Easter Dessert Pecan Milk/Cream Poppy Vanilla Phyllo/Puff Pastry Dough Egg Ukraine
Yield 8-10 servings
Number Of Ingredients 10
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.
POPPY SEED STRUDEL
Addictive... maybe because of the opium? ;) Can change the filling with cherry preserves or a nut filling.
Provided by Juliann
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 596.9, Fat 22.8, SaturatedFat 9.7, Cholesterol 134.8, Sodium 250, Carbohydrate 87.6, Fiber 0.8, Sugar 12.7, Protein 10.6
POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)
Make and share this Poppy Seed Strudel / Roll (Kolach Od Maka) recipe from Food.com.
Provided by Srb719
Categories Dessert
Time 2h30m
Yield 2 Strudels/rolls, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303.5, Fat 17.8, SaturatedFat 2.3, Cholesterol 11, Sodium 37.6, Carbohydrate 29.6, Fiber 7.6, Sugar 5.5, Protein 9.2
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
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SOUR CHERRY AND POPPY SEED STRUDEL RECIPE - FOOD & WINE
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4/5 Category DessertsServings 8Total Time 5 hrs
- In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth. Add the 2 cups of flour and pulse just until a sticky dough forms. Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours.
- In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked. Transfer the poppy seeds to a small bowl and stir in the bread crumbs.
- Line a large rimmed baking sheet with parchment paper. On a floured work surface, dust the dough with flour. Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet. Freeze the dough until firm, about 20 minutes.
- Preheat the oven to 400°. Working on the baking sheet, cut the dough in half crosswise so you have two 11 1/2-by-7 1/2-inch rectangles and brush off any excess flour. Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top. Fold one side of the dough up and over the filling and brush with some of the melted butter. Fold the opposite side of the dough up and over the filling and press gently to help it adhere. Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes.
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