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Bernhard's Austrian Cooking

Austrian Mohn Strudel

- poppy seeds strudel

Mohn Strudel
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Poppy seeds are used quite a lot in Austria. Especially for sweet dishes but also for breads. The German word for poppy seeds is Mohn.

Austrian Mohn Strudel is made with a sweet yeast dough, other than apple Strudel or Topfen Strudel which are made with a strudel dough.

Prepare a sweet yeast dough from my recipe. The dough needs to rest for some time, this is the time when you prepare the poppy seeds filling.

    the filling for 1 strudel - 8 dessert portions
  • 2 cups ground poppy seeds (around 7 ounces)
  • 2 cups milk
  • 1/2 cup sugar
  • 2 Tablespoons honey
  • 1/2 cup raisins
  • pinch of salt

Method

In Austria one can buy ready ground poppy seeds packed and sealed in bags but you can ground whole poppy seeds with a coffee grinder.

In a pot heat the milk and add all ingredients. Cook and stir for one or two minutes. Cover the pot and let stand aside. If the poppy seeds filling may seem too moist to you just let it stand a while, the poppy seeds will macerate more and absorb some more of the liquid. You can make the filling when your sweet yeast dough does its rest and the filling will only be lukewarm when we spread it over the stretched strudel dough.

On a large, floured board roll the dough with a rolling pin first and then stretch it with your hands floured until it has the desired thickness (not as thin as a normal strudel dough, around 3 mm / 0.1 inch)

Mohn Strudel  Mohn Strudel
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There is always a thicker dough margin and I cut off this and use these dough strips to decorate the ready rolled-up Strudel. Then spread the whole filling over the Strudel dough leaving a one inch border free on each side. Fold in the sides and start to roll up the strudel carefully as if you would roll up a carpet. Prepare a whisked egg and brush the top border of the filling-free dough with it so that it will stick better when rolled up.

Mohn Strudel  Mohn Strudel
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When rolled up completely carefully lift the strudel onto a baking tin and brush the whole strudel with the whisked egg, let the strudel stand another 15 minutes before baking it at preheated 350 F for around 40 minutes. After baking let cool down and serve. This Mohn Strudel keeps fresh for up to three days.

Mohn Strudel  Mohn Strudel
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The author: Bernhard Baumgartner is a professional Austrian chef living and working in Vienna Austria.

Comment this article

Feedback is always welcome and your opinion counts

(3 comments)

William from New Jersey, USA wrote (Jan 19, 2007):
My Hungarian-American grandmother made this cake, and one with walnut filling, every Christmas. Her recipe for the poppy seed filling is very similar, too. It's wonderful! Really nice with tea or coffee. Seeing this recipe brings back wonderful memories. Vielen Dank Bernhard!

Kay from Scottsdale,Arizona wrote: (May 4, 2007)
Have been looking for a mohn strudel recipe for years. My mother made this but I could not come across her recipe. Really appreciate having this and can't wait to make it!

Helan Davis from Australia wrote: (Jun 2, 2007)
Thanks for putting this recipe on the net for all to share - i have looked high and low to find it and you have also explained it very well.

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