Poppy seed strudel with crumble topping

Poppy seed strudel with crumble topping

4.5 4 ratings

Prep. 30 min

Total 3 h 15 min

16 portions

Ingredients

Poppy seed filling

poppy seeds
140 g
boiling water to soak
300 g
raw almonds
20 g
walnuts
20 g
white sugar
50 g
honey
70 g
sultanas
40 g
unsalted butter
10 g
milk
50 g
mixed peel
50 g
natural almond extract
½ tsp
ground cinnamon
¼ tsp
orange zest only, no white pith
½
orange juice
20 g
sea salt
½ tsp
rum (optional)
2 tbsp

Dough

milk plus extra to brush
120 g
dried instant yeast
1 ½ tsp
unsalted butter cut into pieces (3-4 cm)
125 g
white sugar
20 g
egg yolk
1
plain flour plus extra to dust
250 g
sea salt
1 pinch
cold water to prove

Crumble topping

unsalted butter cut into pieces
125 g
plain flour
170 g
white sugar
70 g
icing sugar
70 g
baking powder
¼ tsp
natural vanilla extract
½ tsp
sea salt
1 pinch

Assembly

egg white
1

Difficulty

medium

Nutrition per 1 portion

Sodium 164.9 mg

Protein 6 g

Calories 1562.3 kJ / 372 kcal

Fat 19.5 g

Fibre 3.1 g

Saturated Fat 9.6 g

Carbohydrates 43.2 g

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