Mohnstrudel (poppy seed strudel)

Tags: Vegetarian Cakes | Cookies
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This delicious strudel with poppy seeds should always be on the a festively laid table! Classic and delicious!

Ingredients

250 g
50 ml
oil
100 g
sugar
1 package
vanilla sugar
1
grated lemon peel
½ package
baking powder
100 ml
milk
2
eggs
150 g
potato starch
1 pinch/es of
salt
For the filling:
125 g
ground poppy seeds
30 g
butter
30 g
sugar
60 ml
milk
1 tsp
grated lemon peel
200 g
low-fat ricotta cheese
100 g
smetana (sour cream)
1
egg
1 tbsp
corn starch
50 g
sugar
1 tbsp
lemon juice
grated organic lemon peel
100 g
icing sugar
lemon juice

Preparation

  • Boil the ground poppy seeds with lemon zest, butter, sugar and milk and let cool.
  • Work the quark or fresh cow’s milk cheese together with the mixture, the cream, egg yolks, lemon zest, corn starch and sugar.
  • Beat the egg whites still stiff and stir in.
  • In the meantime, mix together the flour, oil, sugar, vanilla sugar, lemon zest, baking powder, milk, eggs, potato starch and salt.
  • Knead the dough and divide it into two parts.
  • Roll the two parts out with a rolling pin to a thickness of ½ cm.
  • Spread the mixture on the dough and roll it up. Bake at 180° C for 30-35 minutes. Allow to cool on a rack.
  • To create the pockets, cut the dough into squares of 10 cm. Add a tablespoon of filling.
  • Bring the corners together in the centre. Bake at 180° C for about 20 minutes until golden brown colour.
  • Make a rich icing with icing sugar and lemon juice. Decorate the cake with the icing.

At a glance

Preparation time
1 h 30 min
Cooking / Baking time
50 min - 55 min
Temperature
180°C
Difficulty
challenging

Nutritional information

per 100g
protein 9g
fat 16g
carbs 45g
kcal 350
kj 1468
Products in this recipe