Strudel with poppy seeds is the most commonly offered dessert of the traditional Vojvodina cuisine. It is an integral part of the menu that is offered to tourist groups, at the weekly luncheons and numerous festivals. Sourdough filled with minced poppy looks stunning. If poppy strudel contains more poppy than phyllo, lemon peel, vanilla and powdered sugar, it’s guaranteed that it will be a delicious bite and will be long remembered.
Ingredients (10 people)
500 g flour; 2 ½ dl milk; 1 egg; 40 g sugar; pinch of salt; 20 g of yeast; ½ tablespoons fat; 500 g ground poppy seeds; 300 g sugar; some boiled milk or apple juice
Sugar is added to lukewarm milk and yeast added to rise. Yeast, salt and fat are added into the bowl with the flour. Knead the dough and let it rest. Once it rises, it is spread to the thickness of one centimetre. The poppy seed stuffing is wrapped in a rolling-pin shape. The two halves are placed in the pan, covered by A towel and allowed rest for 30 minutes. This is then coated with a beaten egg and baked for 45 minutes at 200 to 220 °C. When baked, the strudel is removed from the oven, covered with a cloth, and when cool, sprinkled with powdered sugar, cut into pieces and arranged on a tray or saucer.