Poppy Seed and Raisin Strudel

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Poppy Seed and Raisin Strudel
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Health Score:
5,8 / 10
2 h. 45 min.

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,475 kcal(70 %)
Protein35.08 g(36 %)
Fat49.91 g(43 %)
Carbohydrates224.47 g(150 %)
Sugar added79.09 g(316 %)
Roughage14.08 g(47 %)
Vitamin A212.22 mg(26,528 %)
Vitamin D1.78 μg(9 %)
Vitamin E2.71 mg(23 %)
Vitamin B₁1.06 mg(106 %)
Vitamin B₂0.66 mg(60 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.22 mg(16 %)
Folate104.6 μg(35 %)
Pantothenic acid0.86 mg(14 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C3.94 mg(4 %)
Potassium1,208.37 mg(30 %)
Calcium1,122.04 mg(112 %)
Magnesium232.88 mg(78 %)
Iron11.69 mg(78 %)
Iodine36.92 μg(18 %)
Zinc5.85 mg(73 %)
Saturated fatty acids14.64 g
Cholesterol89.13 mg


For the Dough
Dough (enough for 1 strudel)
500 grams Pastry flour
1 Yeast
70 grams sugar
200 milliliters lukewarm milk
1 pinch salt
1 egg
75 grams soft butter
For the filling
250 grams Poppy seeds (ground)
100 grams raisins
3 tablespoons Rum
30 grams Semolina flour
200 milliliters milk
100 grams sugar
1 teaspoon grated Lemon peel
2 tablespoons chopped Walnut
For Finishing
150 grams powdered sugar
2 tablespoons lemon juice
slivered almonds
butter (for baking sheet)
Pastry flour (for the work surface)
How healthy are the main ingredients?

Preparation steps


In a large mixing bowl, dissolve the yeast in lukewarm milk. Add the remaining ingredients for the dough and knead well to a smooth dough. Cover the dough and let rise in a warm place about 1 hour.


To make the filling: In a small bowl, soak the raisins in rum. In another bowl, mix the poppy seeds and semolina. Bring the milk to a boil and pour milk over poppy seed-semolina mixture. Stir in the raisins and rum, sugar, lemon zest, and walnuts, and mix about 15 minutes to fully hydrate and soften the filling.


Knead the dough once or twice and roll out on a floured surface into a rectangle about 30 x 35 cm (12 x 14 inches). Spread the filling over the dough, leaving leave an unfilled border 2 cm (about 3/4 inch) wide. Roll the dough into a cylinder from the long side. Transfer to a greased baking sheet, seam-side down, and let rise for about 20 minutes.

Bake in an oven preheated to 180°C (approximately 350°F) for about 45 minutes or until golden brown. Remove from the pan, transfer to a wire rack, and let cool.

To finish the strudel: Stir together the powdered sugar and lemon juice to make a thin glaze and spread evenly over the strudel. Sprinkle with almonds.

To serve, cut into slices.