MAKING MY GREAT-GRANDMA’S ŠTRUDLA | Poppy Seed and Walnut Filling!

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo is lighter, while homemade dough can reduce costs.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is natural, while brown sugar is often less expensive.

Activate yeast by mixing it with warm milk and sugar, then let it sit until bubbly.

In a KitchenAid stand mixer fitted with a dough hook, combine half of the flour, sugar, vanilla sugar, and salt.

Once the yeast is activated, add it to the mixer along with eggs, oil, lemon zest, and some milk.

Mix on low speed, gradually adding more flour until the dough is not sticky.

Knead the dough by hand, adding flour as needed, until smooth.

Divide the dough into three rounds and let them rest for 10 minutes.

Roll out the first round of dough into a rectangular shape.

Grind 500 grams of walnuts and mix with sugar, vanilla sugar, and lemon zest.

Spread 300 grams of walnut filling on the rolled-out dough.

Sprinkle half a cup of warm milk over the filling.

Roll the dough tightly and place it seam down in a greased pan.

Repeat the process for the poppy seed filling, grinding 400 grams of poppy seeds and mixing with sugar, vanilla sugar, and lemon zest.

Spread the poppy seed filling on the rolled-out dough and sprinkle with half a cup of milk.

Place the rolled strudels seam down in the pan and let them proof for one hour.

Bake in a preheated oven at 375°F for 15 minutes, then reduce to 325°F and bake for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens