Poppyseed strudel

Poppyseed strudel

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


8 pieces


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:

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


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


icing sugar to dust
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How it's done


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


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.


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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