Poppy Seed Strudel

A staple of Central and Eastern European baking, Mohnstrudel is a beautifully rolled dessert made from soft yeasted dough and a rich, sweet poppy seed filling. With its visually striking swirl and bold, nutty flavor, this strudel offers a delightful contrast of textures and aromas. It’s a comforting yet elegant bake, ideal for festive occasions or relaxed afternoons with coffee or tea.

Why You’ll Love This Recipe

• Traditional flavor: A classic dessert steeped in cultural heritage and old-world baking traditions.
• Eye-catching presentation: The spiral of dark poppy seed filling wrapped in golden dough makes every slice look as good as it tastes.
• Balance of sweet and bitter: The ground poppy seeds provide a deep, earthy contrast to the sweetness of the dough and filling.
• Perfect for holidays or gatherings: A popular choice for Easter, Christmas, or Sunday brunch.
• Make-ahead friendly: Keeps well for several days and can be reheated or frozen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• active dry yeast
• warm milk (100–110°F / 38–43°C)
• granulated sugar
• unsalted butter, melted
• eggs, room temperature
• sour cream
• all-purpose flour
• salt

For the Poppy Seed Filling:

• ground poppy seeds
• whole milk
• granulated sugar
• vanilla extract
• cinnamon (optional)
• lemon zest
• butter

For Finishing:

• egg (for egg wash)
• powdered sugar, for dusting

Directions

1. Prepare the Dough:

• In a small bowl, combine the yeast, warm milk, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
• In a large mixing bowl, combine melted butter, remaining sugar, eggs, sour cream, and the foamy yeast mixture.
• Gradually add flour and salt, mixing and kneading until a soft, elastic dough forms—about 8–10 minutes.
• Cover and let rise in a warm spot for about 1 hour, or until doubled in size.

2. Make the Poppy Seed Filling:

• In a medium saucepan, combine the ground poppy seeds, milk, sugar, vanilla, cinnamon (if using), and lemon zest.
• Cook over medium heat, stirring constantly, until thickened—about 8–10 minutes.
• Stir in the butter, then remove from heat and allow to cool completely.

3. Assemble the Strudel:

• Roll the risen dough out on a lightly floured surface into a rectangle approximately 12×18 inches.
• Spread the cooled poppy seed filling evenly across the surface, leaving a 1-inch border along the edges.
• Starting from the long side, roll the dough up tightly like a jelly roll.
• Transfer the roll seam-side down to a parchment-lined baking sheet.
• Cover and let rise for another 30 minutes.

4. Bake the Strudel:

• Preheat the oven to 350°F (175°C).
• Brush the top of the strudel with beaten egg for a glossy finish.
• Bake for 35–40 minutes, or until golden brown and fully set.

5. Finish and Serve:

• Allow the strudel to cool on a wire rack.
• Dust with powdered sugar just before slicing.
• Serve plain or with a dollop of whipped cream or crème fraîche.

Servings and timing

• Servings: 10
• Prep time: 1 hour 30 minutes (including rise time)
• Cook time: 40 minutes
• Total time: 2 hours 10 minutes

Variations

• Add raisins: Soak a handful of raisins in rum or juice and add to the filling for extra sweetness and texture.
• Spiced twist: Add a pinch of ground nutmeg or cloves for deeper flavor.
• Glazed finish: Replace the powdered sugar with a simple icing sugar glaze for a sweeter topping.
• Almond alternative: Try replacing half the poppy seeds with ground almonds for a different nutty profile.
• Citrus variation: Add a touch of orange zest to complement the lemon and deepen the aroma.

Storage/Reheating

Store the cooled strudel wrapped in foil or in an airtight container at room temperature for up to 3 days. Reheat individual slices in the oven at 300°F (150°C) for 5–8 minutes. The strudel can also be frozen (whole or sliced) for up to 1 month—wrap tightly and thaw overnight before reheating.

FAQs

What kind of poppy seeds should I use?

Use culinary-grade blue poppy seeds, and ensure they are finely ground for a smooth filling texture.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise. Bring to room temperature before rolling out.

Is the filling supposed to be thick?

Yes, the poppy seed filling should be thick and spreadable once cooled—it prevents the dough from becoming soggy.

Can I use store-bought poppy seed filling?

Yes, but homemade offers fresher flavor and control over sweetness and texture.

Why is my dough too sticky?

Add a bit more flour, 1 tablespoon at a time, and continue kneading until it’s soft but no longer sticking to your hands.

Can I use a stand mixer to knead the dough?

Absolutely. Use the dough hook attachment on medium speed for 6–8 minutes.

How do I prevent the roll from splitting during baking?

Be sure not to overfill, and don’t roll too tightly. Also, allow time for the second rise to relax the dough.

What’s the best way to slice it cleanly?

Use a serrated knife and slice in a gentle sawing motion to preserve the swirl pattern.

What beverages pair well with Mohnstrudel?

Serve with black coffee, espresso, or a mildly sweet tea like Earl Grey or chamomile.

Is Mohnstrudel served warm or cold?

It can be enjoyed either way—warm for a comforting treat, or room temperature for a firmer texture.

Conclusion

Mohnstrudel (Poppy Seed Strudel) is a timeless dessert that brings together rich tradition and irresistible flavor. With its tender yeasted dough and bold poppy seed filling, each slice delivers comfort and elegance in equal measure. Whether served during the holidays or on a quiet afternoon, this strudel is a beautiful tribute to classic European baking and is sure to become a treasured favorite.

Poppy Seed Strudel

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Mohnstrudel, a traditional German and Central European poppy seed strudel, features soft yeasted dough swirled with a rich, nutty-sweet poppy seed filling. This homemade poppy seed cake is perfect for cozy afternoons, holidays, and festive baking occasions.

• Author: Asma
• Prep Time: 1 hour 30 minutes (including rise time)
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baked
• Cuisine: German / Central European
• Diet: Vegetarian

Ingredients

• For the Dough:

  • 2 1/4 tsp active dry yeast

  • 1/4 cup warm milk (100-110°F / 38-43°C)

  • 1/2 cup granulated sugar

  • 1/2 cup unsalted butter, melted

  • 2 eggs, room temperature

  • 1/2 cup sour cream

  • 3 1/2 cups all-purpose flour

  • 1/4 tsp salt

• For the Poppy Seed Filling:

  • 1 1/2 cups ground poppy seeds

  • 1/2 cup whole milk

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (optional)

  • Zest of 1 lemon

  • 1 tbsp butter

• For Finishing:

  • 1 egg (for egg wash)

  • Powdered sugar for dusting

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Instructions

• Dissolve yeast in warm milk with 1 tsp sugar. Let sit until foamy, about 5–10 minutes.

• In a large mixing bowl, combine melted butter, remaining sugar, eggs, sour cream, and yeast mixture. Gradually add flour and salt, kneading for 8–10 minutes until the dough is soft and elastic.

• Cover and let rise in a warm place until doubled, about 1 hour.

• For the filling, heat poppy seeds, milk, sugar, vanilla, cinnamon (if using), and lemon zest in a saucepan. Simmer and stir until thickened, 8–10 minutes. Stir in butter and cool completely.

• Roll dough into a 12×18 inch rectangle. Spread the cooled filling evenly, leaving a 1-inch border. Roll tightly from the long side.

• Place seam-side down on a parchment-lined baking sheet. Let rise for 30 minutes.

• Preheat oven to 350°F (175°C). Brush the strudel with beaten egg.

 

• Bake for 35–40 minutes, until golden brown. Cool and dust with powdered sugar before slicing.

Notes

Ensure filling is completely cool before spreading to prevent soggy dough. Strudel can be frozen whole or in slices. Delicious with coffee or tea.