0 (0)


Poppy seed strudel

Our family dinners revolve around birthdays, anniversaries and holidays, and they are wonderful times to be together with our children and grandchildren. This month we celebrate the holiday of Purim, and that is even better. It is fun when we ... Read more

Total time: 35 minutes | Serves 4 to 6
  • Leftover dough from Layered Poppy Seed Pastries
  • Flour, for rolling
  • 3/4 cup prepared poppy seed filling
  • 1 egg mixed with 1 teaspoon water

Step 1Knead reserved dough into flat disc. Roll out on floured board to 1/8-inch thick. Spread with thin layer poppy seed filling and roll up jelly-roll fashion.

Step 2Place on baking sheet lined with foil. Brush with egg mixture and bake at 350 degrees until golden brown, 25 minutes. While hot, cut into 1-inch slices. Cool and serve.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Bauernkrapfen with powdered sugar
Grandmom's Irish Potatoes
Jim Dodge's Remarkable Flaky Pie Pastry
Babalu Caramel Pecan Apple Pie