Recipe: Mohnstrudel (poppy seed strudel) and Viennese Poppy Seed Strudel

These are more European recipes that I found in English. If you want more "American type" recipes just search for "poppy seed strudel" in Google.

MOHNSTRUDEL (POPPY SEED STRUDEL)

FOR THE DOUGH:
500 g flour
150 g butter
100 g confectioner's sugar
a pinch of salt
3 egg yolks, slightly beaten
40 g fresh yeast
200 ml milk, lukewarm
FOR THE FILLING:
200 g ground poppy seed
370 ml milk
3 tbsp granulated sugar
1 tsp lemon peel
cinnamon
50 g butter
80 g raisins
2 tbsp honey
rum or rum extracts

All ingredients at room temperature!!!!

TO MAKE THE DOUGH:
Put the flour in a bowl, add butter, confectioners sugar, salt, and the slightly beaten egg yolks.

Dissolve the yeast in the lukewarm milk and put it in the bowl. Knead all together till the dough has a smooth surface. It's perfect if there are bubbles. Divide the batter and form two balls. Cover them with cloth and let it sit in a warm place for about 30 minutes.

TO MAKE THE FILLING:
Put milk, sugar and honey in a saucepan and boil it up. Add the poppy seed and reboil it. Add remaining ingredients and let it cool.

TO PREPARE THE STRUDEL:
Take the dough balls and roll them out. Put half of the filling on each dough and roll it. Put parchment paper on a baking sheet and place both strudels on it. Let the strudel sit for 20 minutes.

Then if wanted brush an egg yolk on the surface and bake it in the preheated oven at 400 degrees F (200C) for about 40 minutes. Let it cool and cut it in slices.

Adapted from source: luggi

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VIENNESE POPPY SEED STRUDEL

FOR THE DOUGH:
250 g flour, sieved
1 package baking powder (2 tsp)
1 pinch of salt
120 g butter, softened
60 g sugar
1 egg
1 pinch of cinnamon
1/4 lemon, only peel, finely minced
a little cold milk
FOR THE FILLING:
250 g poppy seeds, finely ground
40 g sugar
2 tbsp honey
40 g raisins (to your taste)
1 pinch of cinnamon
2 tbsp rum
40 g breadcrumbs (as needed)
1/4 l milk (as needed)

TO MAKE THE DOUGH:
Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hour.

TO MAKE THE FILLING:
Grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk.

WHEN RADY TO BAKE:
Preheat oven to 350 degrees F.

Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two strudels onto a baking sheet.

Bake for 40-45 minutes in medium heat (350 degrees F).