Strudel with poppy seeds, nuts and dried apricots
3 servings
60 minutes
Strudel with poppy seeds, nuts, and dried apricots is an amazing combination of flavors and textures that unites crispy pastry with juicy, aromatic filling. Its roots go back to European pastry traditions where strudels symbolize coziness and home warmth. Poppy seeds give the filling a delicate nutty depth, walnuts add richness and crunch, while dried apricots provide a pleasant sweet-sour note. This strudel is perfect for family tea gatherings, festive meetings, or simply moments of enjoyment. Serve it warm, lightly dusted with powdered sugar to enhance its flavor. Paired with a cup of fragrant tea or coffee, it offers unique gastronomic experiences.
1
Mix flour with butter, add eggs and water, knead the dough and leave it in the cold overnight.
- Wheat flour: 3 glasss
- Butter: 200 g
- Chicken egg: 3 pieces
- Water: 0.8 glass
2
Rinse the poppy seeds with boiling water twice. Drain the water, add sugar, and grind in a mortar or poppy grinder.
- Poppy seeds: 150 g
- Sugar: 1 glass
3
Chop the dried apricots and coarsely chop the walnuts.
- Dried apricots: 100 g
- Shelled walnuts: 150 g
4
Roll out the dough, place the filling, roll it up, prick with a fork, and bake for at least 40 minutes at 180 degrees.
