Poppy Seed Strudel Recipe – Hungarian Special
Poppy Seed Strudel is a classic Central European dessert featuring thin, flaky pastry wrapped around a rich, aromatic poppy seed filling. Popular in Austrian, Hungarian, and Czech cuisines, this elegant strudel is loved for its crisp layers and deeply nutty sweetness.
Perfect for festive occasions, tea time, or special gatherings, poppy seed strudel is both comforting and refined.
- Prep Time25 min
- Cook Time40 min
- Total Time1 hr 5 min
Poppy Seed Strudel Ingredients:
For the Pastry
- 1 pack strudel dough or phyllo sheets
- 1/2 cup melted butter
For the Poppy Seed Filling
- 1 cup ground poppy seeds
- 1/2 cup milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 1/4 tsp cinnamon (optional)
- 2 tbsp raisins (optional)
Poppy Seed Strudel Instructions:
Preheat oven to 180°C (350°F). Line a baking tray.
Heat milk and sugar until warm and dissolved.
Stir in ground poppy seeds, vanilla, lemon zest, cinnamon, and raisins.
Cook briefly until thick, then cool slightly.
Lay strudel dough on a clean cloth and brush with melted butter.
Spread poppy seed filling evenly, leaving edges clear.
Roll gently into a log and tuck in the sides.
Place seam-side down on baking tray and brush with butter.
Bae for 35–40 minutes until golden and crisp.
Cool slightly, slice, and serve.
Recipe Notes :
Use finely ground poppy seeds for smooth filling
Butter generously between layers for flakiness
Do not overfill to avoid tearing the pastry
Dust with powdered sugar before serving for classic finis.
