for 8 pieces

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

How it's done

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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