Festive Poppy Seed Studel with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,092 cal. | (195 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 311 g | (268 %) | ||
| Carbohydrates | 219 g | (146 %) | ||
| Sugar added | 87 g | (348 %) | ||
| Roughage | 62.2 g | (207 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 64.9 mg | (541 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 373 μg | (124 %) | ||
| Pantothenic acid | 9.5 mg | (158 %) | ||
| Biotin | 54.1 μg | (120 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 2,958 mg | (74 %) | ||
| Calcium | 3,281 mg | (328 %) | ||
| Magnesium | 1,041 mg | (347 %) | ||
| Iron | 28.6 mg | (191 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 20.1 mg | (251 %) | ||
| Saturated fatty acids | 94.1 g | |||
| Uric acid | 465 mg | |||
| Cholesterol | 921 mg | |||
| Complete sugar | 103 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 egg yolk
- 2 Tbsps vegetable oil
- 2 Tbsps lukewarm water
- 1 pinch salt
- For the filling
- 200 grams freshly ground Poppy seeds
- 10 Tbsps milk
- 1 generous pinch cinnamon
- 50 grams sugar
- 1 egg yolk
- 150 grams whole, peeled almonds
- 2 Tbsps Whipped cream (at least 30% fat content)
- For the garnish
- 120 grams butter
- Sugar pearls (to sprinkle)
Preparation steps
For the pastry dough: Place the flour on a flat work surface in a small mound and make a well in the center. Place the egg yolks, oil, and salt in the well and process everything into a smooth dough. Gradually add 2 to 3 tablespoons water and knead for 15 minutes. Form the dough into a ball, brush with oil, cover with a bowl, and let rest for 30 minutes.
Preheat the oven to 200° C (approximately 400° F) convection.
For the Poppy Seed Filling: In a bowl, stir together the poppy seeds with the hot milk and let soak 10 minutes. Stir 1 pinch cinnamon, the sugar, egg yolk, and almonds under the poppy/milk mixture. Should the mixture be too firm, stir in 1 to 2 tablespoons cream. Place the mixture on a flat working surface covered with parchment or wax paper, evenly sprinkle with flour, and roll out the poppy seed filling until very thin.
To assemble: Remove the bowl from over the pastry dough. Roll the dough out. Transfer the poppy seed layer to the dough, only covering 2/3 of the dough, thereby leaving a 3 cm (approximately 1 inch) wide margin. Brush the dough with 30g (approximately 1 ounce) melted butter. Roll the dough into a strudel. Place the strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter and bake in preheated oven for about 40 minutes.
Serve warm or cold sprinkled with sugar pearls.
