Poppyseed strudel

Poppyseed strudel

Total: 45 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 186 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 5 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 fresh egg
2 tbsp crème fraîche
100 g jam (e.g. sour cherries)
1 tbsp Maizena cornflour
100 g blue poppy seeds

Strudel

1 parcel strudel pastry (approx. 120 g)
30 g butter, melted

Bake

icing sugar to dust
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How it's done

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Filling

In a bowl, mix the egg with all the other ingredients up to and including the poppyseeds, allow to stand for approx. 10 mins.

Strudel

Carefully unfold the pastry sheets, brush with a little butter. Stack the sheets on top of each other. Spread the poppyseed mixture over 3/4 of the dough, leaving a border of approx. 3 cm, fold the pastry ends inwards. Loosely roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with the remaining butter.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little on a rack and dust with icing sugar.

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