Poppy Seed Strudel

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Poppy Seed Strudel
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
1376
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,376 kcal(66 %)
Protein35.22 g(36 %)
Fat49.95 g(43 %)
Carbohydrates199.93 g(133 %)
Sugar added42.41 g(170 %)
Roughage14.08 g(47 %)
Vitamin A216.32 mg(27,040 %)
Vitamin D1.78 μg(9 %)
Vitamin E2.74 mg(23 %)
Vitamin B₁1.06 mg(106 %)
Vitamin B₂0.66 mg(60 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.22 mg(16 %)
Folate104.8 μg(35 %)
Pantothenic acid0.87 mg(15 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C3.03 mg(3 %)
Potassium1,215.63 mg(30 %)
Calcium1,125.66 mg(113 %)
Magnesium233.68 mg(78 %)
Iron11.76 mg(78 %)
Iodine36.92 μg(18 %)
Zinc5.86 mg(73 %)
Saturated fatty acids14.64 g
Cholesterol89.13 mg

Ingredients

for
1
For the dough
500 grams Pastry flour
1 fresh Yeast
70 grams sugar
200 milliliters lukewarm milk
1 pinch salt
1 egg
75 grams softened butter
For the filling
250 grams Poppy seeds (ground)
100 grams raisins
3 Tbsps Rum
30 grams Semolina flour
200 milliliters milk
100 grams sugar
1 tsp grated Lemon peel
2 Tbsps Walnut (chopped)
Also
4 Tbsps Apricot jam
butter (for baking sheet)
Pastry flour (for work surface)
How healthy are the main ingredients?
raisinssugarsugarWalnutsaltegg

Preparation steps

1.

For the dough: Dissolve the yeast in lukewarm milk and let it proof. When finished proofing, add the musture to the rest of the dough ingredients and knead well until smooth. Cover and let rise in a warm place for about 1 hour.

2.

For the filling: Put the raisins to soak in rum. Mix the poppy seeds and semolina flour. Boil milk and pour over the poppy seed mixture. Add the rum and raisins, sugar, lemon zest and walnuts and stir for about 15 minutes. Let the filling rest until it has started to swell.

3.

When finished rising, knead the dough and roll out on a floured work surface into a rectangle of about 30 x 35 cm (approximately 12 x 14 inches). Spread the filling over it leaving a 2 cm wide (approximately 3/4 inch wide) margin free of filling. Roll the dough from the longer side in, and place with the seam side down on a greased baking sheet. Let the poppy seed roll rest for about 20 minutes. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown.

4.

For serving: Heat the appricot jam if desired and spread over the poppy seed strudel.