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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Poppy Seed or Walnut Strudel

by Joseph Psotka, 20 Jun 2012

There are already two of these strudels on the DVHH web site, but my recipe is slightly different so I will give it here for two strudels:

  • 1 tablespoon sugar

  • 3 teaspoons yeast

  • ¼ cup warm water

  • 2 heaping cups flour (approximately)

  • ¼ pound butter

  • ½ teaspoon salt

  • 2 egg yolks (use the white to spread on the strudel outside skin, halfway through the baking)

  • ½ cup sour cream

  • 2 tablespoons sugar

Dissolve yeast in warm water with 1 tablespoon sugar, let stand a bit.
Mix flour and butter by hand. Make a well in the center of the flour; combine rest of the ingredients, adding enough flour or sour cream to make a fairly loose dough.

Knead until smooth and elastic.  Let rise covered until doubled (about one hour). Divide in half and roll each to ¼” thickness.  It helps to refrigerate the dough for a few hours to make it firmer before you roll it.  When rolling, roll ends a little bit ahead of center, pinching as you go into a 10" by one foot rectangle, about ¼ inch thick.

Spread with half the filling (ingredients below). Roll up and seal edges. Place on greased and lightly floured baking sheet. Repeat with remaining dough.

Let rise until doubled (1 -2 hours).  Bake at 350° F for approximately 50 minutes. After approximately ½ hour has passed, paint the strudel with egg white.  If it is too brown, turn down to 300 degree F.

Poppy Seed Filling

  • 2 cups poppy seeds—finely ground

  • 2 cups sugar

Half and apple cut into small cubes (this keeps the strudel moist!)

Note: I do not cook the filling first, just sprinkle it on the dough.

Walnut Filling
The same strudel dough can be used with a walnut filling. For each strudel use 1 ½ cups of the mixture: 

  • ½ pound walnuts crushed (about 2 cups)

  • ½ cup sugar

  • ½ cup brown sugar

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 20 Jun 2012]


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Last Updated: 25 Jul 2014

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