Name: Poppy Seed Strudel
Yield: Makes one 38-45 cm strudel, 10-12 servings
Cuisine: Turkish
Ingredients: 120 ml whole milk; 1 batch Strudel Dough, stretched and ready to be filled; 1 tablespoon honey; 60 g unsalted butter; 180 g ground poppy seeds; 35 g raisins or dried currants; Large Pinch of ground cinnamon; 1 teaspoon finely grated lemon zest; 60 g fine dry breadcrumbs; icing sugar for finishing; 60 g unsalted butter, melted; Crème Anglaise for serving; 1 medium egg yolk; 2 medium egg whites; 60 ml dark rum; 60 g sugar; 60 ml orange juice, strained before measuring

Preparation info

Makes one 38-45 cm strudel,
10-12
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

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