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home > recipes > dessert > poppyseed strudel
Yoghurt Dough: 1 1/2 sticks of butter or margarine melted and cooled 2 1/2 to 3 cups of self rising flour 1, 8 0z container of plain yoghurt ( regular or even fat free ) Filling:( enough for two strudels ) 1 cup poppyseeds 3/4 cup milk 1/2 stick butter or margarine 2 peeled and coarse grated firm baking apples 3/4 cup dark brown sugar 1 tsp vanilla This unusual recipe uses yoghurt in the dough and has a thick poppyseed apple filling. The dough is tender not sweet ( filling is ). Serve with coffee or tea. Dough makes one strudel and so save extra poppyseed filling for another strudel or as a filling for cookies such as rugelach, filled sugar cookies etc. etc. Make dough: In a large bowl place flour and yoghurt and melted butter or margarine and mix very well with a large fork or spoon until combined . This will be soft and you cannot form it or roll it out. Cover and chill well overnight. Do not skip this step! Make filling: in a saucepan combine all filling ingredients and cook and stir over medium heat until mixture become thickened. Remove from heat, add vanilla and cool well. Refrigerate covered if needed. Make strudel: remove cold dough from bowl and pat or roll out with floured or sugared rolling pin or hands ( to prevent sticking ) also flour or sugar surface , patting or rolling dough into a large rectangle. Spread on the cooled filling leaving a one inch margin from all the edges. Carefully roll up from the long end and place seam side down on a baking sheet, tucking ends under and shaping strudel into a crescent shape. Bake in a 350F oven until golden ( about 40 minutes or as needed) Cool completely before slicing. If desired one may sprinkle some powdered sugar atop the strudel prior to serving. Note: Freezes well

Poppyseed Strudel


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list all recipes for DESSERT (517)
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keyword: poppyseed
keyword: strudel
ethnicity: german
recipes for dessert
recipes by butterflydog
Email Address:
(posted October 28, 2007)

Yoghurt
Dough:
1 1/2 sticks of
butter or margarine melted and cooled
2 1/2 to 3 cups of self rising
flour
1, 8 0z container of plain yoghurt ( regular or even
fat free )

Filling:( enough for two strudels )
1 cup poppyseeds
3/4 cup
milk
1/2 stick
butter or margarine
2 peeled and
coarse grated firm baking apples
3/4 cup dark
brown sugar
1 tsp
vanilla

This unusual recipe uses yoghurt in the
dough and has a thick poppyseed apple filling. The dough is tender not sweet ( filling is ). Serve with coffee or tea. Dough makes one strudel and so save extra poppyseed filling for another strudel or as a filling for cookies such as rugelach, filled sugar cookies etc. etc.

Make
dough: In a large bowl place flour and yoghurt and melted butter or margarine and mix very well with a large fork or spoon until combined . This will be soft and you cannot form it or roll it out. Cover and chill well overnight. Do not skip this step!

Make filling: in a
saucepan combine all filling ingredients and cook and stir over medium heat until mixture become thickened. Remove from heat, add vanilla and cool well. Refrigerate covered if needed.

Make
strudel: remove cold dough from bowl and pat or roll out with floured or sugared rolling pin or hands ( to prevent sticking ) also flour or sugar surface , patting or rolling dough into a large rectangle. Spread on the cooled filling leaving a one inch margin from all the edges. Carefully roll up from the long end and place seam side down on a
baking sheet, tucking ends under and shaping strudel into a crescent shape.

Bake in a 350F oven until golden ( about 40 minutes or as needed)

Cool completely before slicing. If desired one may sprinkle some
powdered
sugar atop the strudel prior to serving.

Note: Freezes well


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