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🍰 Polish Poppy Seed Strudel (Makowiec)

322 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 1 piece
• sugar 80 g
• water 2 tbsp
• wheat flour, type 405 500 g
• milk 270 ml
• eggs 1 piece
• salt 1 tsp
• butter 100 g
• lemons 1 piece
• poppy seed filling 500 g
• quark 40% fat in dry matter 250 g
• cornstarch 25 g
• powdered sugar 50 g

Instructions

1. 1. Mix the yeast with the sugar and water in a large bowl.
2. 2. Add the flour, 250 g of milk, the egg, salt, butter, and lemon zest.
3. 3. Knead the ingredients for ten minutes until you have a smooth dough.
4. 4. Shape the dough into a ball, lightly spray it with non-stick spray, and let it rise covered for about one hour.
5. 5. Mix 250 g of the poppy seed mixture with the quark and starch until a homogeneous mass forms.
6. 6. Roll out the dough on a floured silicone mat into a large rectangle.
7. 7. Spread the quark-poppy seed mixture over the entire surface.
8. 8. Spread the remaining 250 g of poppy seed paste on one end of the rectangle and slightly blend the edges for a smooth transition.
9. 9. Roll the strudel up starting from the double-filled side.
10. 10. Place the roll on a baking sheet lined with baking paper.
11. 11. Brush the surface with a little milk.
12. 12. Put the strudel into the cold oven.
13. 13. Preheat the oven to 180 °C top/bottom heat and use the heating time for a final rise of the dough.
14. 14. Bake the strudel for about 35 to 40 minutes.
15. 15. Cover the strudel with baking paper if necessary, if it is getting too dark but is not yet cooked through.
16. 16. Mix 2 tablespoons of lemon juice with the powdered sugar to make a glaze.
17. 17. Brush the still warm strudel with the glaze.
18. 18. Serve the strudel warm or cold.

Nutrition per serving

• kcal: 322
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 38 g