Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Poppy Seed and Walnut Strudel served on a plate
Strudel

Poppy Seed and Walnut Strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is the pride of Hungarian cuisine, the art of thin pastry and rich filling. In this version, the two most beloved fillings, poppy seed and walnut, meet with a touch of honey. Although we use ready-made phyllo dough, scalding the poppy seed filling makes it truly homemade in character. This technique is essential for a creamy, not dry, filling.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan for boiling milk
  • Pastry brush
  • Damp kitchen towel
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Tree Nut (Walnut)

Instructions

1 ✓

Prepare filling: boil milk with sugar and zest. Pour over poppy seeds (and half the walnuts if mixing), stir, cover, and cool completely.

Tip: Scalding softens seeds and releases flavor. Hot filling would soak the pastry, so cooling is mandatory!
2 ✓

Preheat oven to 375°F (190°C). Lay a damp towel on the table, place first phyllo sheet on it. Brush lightly with melted butter.

Tip: Butter layers create flake.
3 ✓

Layer 2-3 more sheets, brushing each. Sprinkle the last sheet with breadcrumbs under where the filling goes.

Tip: Breadcrumbs absorb excess moisture to prevent soggy bottoms.
4 ✓

Mound poppy filling on the lower third. Sprinkle with remaining walnuts and raisins.

Tip: Leave 1 inch border, fold sides in to contain filling.
5 ✓

Using the towel, roll tightly. Place on parchment-lined sheet, brush top generously with butter.

Tip: Top butter prevents drying and aids browning.
6 ✓

Bake 25-30 minutes until golden. Slice when lukewarm, dusted with powdered sugar.

Tip: Use serrated knife to avoid crushing layers.

Recipe FAQ

Why does the phyllo crack?
Phyllo dries out very quickly. Keep unused sheets covered with a damp towel while working.
Filling leaked out.
Likely too runny, or rolled too tight and steam burst the pastry.

Ingredients

  • 1 package Phyllo Dough (or Strudel Dough)
  • 2 cups Ground Poppy Seeds
  • 1 cup Ground Walnuts
  • 3/4 cup Granulated Sugar
  • 2/3 cup Milk
  • 1 whole Lemon Zest
  • 1/3 cup Raisins (optional)
  • 1/2 cup Butter (melted)
  • 2 tbsp Breadcrumbs
  • 1 tbsp Powdered Sugar (for dusting)