POPPY SEED STRUDEL

POPPY SEED FILLING:

• In a small pan bring milk and sugar to boiling point. Add ground poppy seeds and let simmer so that poppy seeds can quill (expand), stirring constantly for about 2 minutes.
• Remove from heat.
• Add melted butter and grated lemon rind. Blend. If necessary, add a little more milk to obtain a spreading consistency.

Note: we would like to suggest you include grated semisweet chocolate in the filling. Perhaps a bit richer in texture, but very good in taste.

DOUGH:

• Form yeast syrup by creaming crumbled yeast with one tablespoon of sugar.
• Mix flour and remaining sugar on pastry board. Make a deep well in center, cut in butter, and add egg yolks, tablespoons of cold milk, salt, and yeast syrup. With a table knife, fold flour mixture toward center to cover well. Combine. With fingertips, work ingredients together, then knead until flour is absorbed, and you obtain a smooth, dry dough that no longer clings to pastry board; if dough sticks to board, remove with knife. If necessary, add more flour.
• Cover dough with a kitchen towel and let rest on pastry board in cool place for about 1 hour.
• Place dough between two sheets of wax paper and roll into 1 or 2 rectangular pieces less than ¼ inch thick. Remove top wax paper. Spread poppy seed filling evenly over surface, leaving margins of about 1 inch at top and bottom and ¼ inch on both sides. Scatter raisins over top of filling.
• With the help of the wax paper, fold over dough lengthwise in wide folds, jelly-roll style. Seal edges tightly. Use wax paper to transfer strudel to a lightly buttered, floured, 10 x 16-inch baking pan, placing strudel seam side down. Cover with kitchen towel and let rise in a draft free place for about 1 hour.
• Brush top of strudel with lightly beaten egg. Cut several slits, about 1 inch long, crosswise to allow steam to escape so that top of strudel won’t burst.
• Place strudel into over preheated to 400ºF., then reduce heat immediately to 350ºF.  and bake for 35-45 minutes or until brown.

Note: Strudel is best served a day or two later. Slice diagonally before serving and dust with vanilla confectioners’ sugar (optional).