Poppy Seed Strudel

This is adapted from the recipe used at Demel, Vienna’s most famous pastry shop, which I visited for an article that appeared in Saveur magazine in 2009. I remember testing this recipe at the time, but it never appeared in the article. I like it because it’s baked in a Rehrücken pan (see Note), and if the strudel bursts while it’s in the oven, once it’s unmoulded, the unsightly part is safely concealed underneath. Viennese deception at i