Real Recipes From Real Home Cooks ®

martin's polish poppy seed strudel

(2 ratings)
Recipe by
Bonnie Beck
Route 66, AZ

This is my son, Jon's favortie. He requests this instead of a Birthday cake. Our neighbor, from my mountain, Martin made this one year for Jon. Martin came from Poland & he served in the German army. As he said, he didn't have much choice as the Germans would have shot him and his whole family. I have made this with walnut filling, almond filling with dried fruit, & all the fillings Solo has. It always comes out perfect. Many times I have made this for a Church social and never had a piece left. It makes 3 strudels.

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Convection Oven

Ingredients For martin's polish poppy seed strudel

  • 3 can
    poppy seed filling (or you can make your own)
  • 1 1/4 c
    warm milk (120*)
  • 6 Tbsp
    rounded sugar
  • 6 c
    or more flour
  • a pinch of salt
  • 3
    hand full of sugar
  • 1 c
    very cold raw sweet organic or sweet european butter (please) (2 sticks =1 cup)
  • 1 tsp
    fresh lemon juice
  • 2
    egg yolks, beaten
  • 1 pkg
    cake or dry yeast
  • 1
    cube of sweet butter, melted
  • 1 c
    golden raisins, optional-i use the raisins with the walnut filling

How To Make martin's polish poppy seed strudel

  • 1
    Always do a yeast test first to make sure yout yeast isn't too old or inactivate with any kind of product where you are using yeast.
  • 2
    Sprinkle the yeast in 1/4 cup of warm milk and 1 rounded tablespoon of sugar. When it has foamed, add to the rest of the warm milk.
  • 3
    In a large bowl, cut 2 sticks of cold butter into the flour till it looks like cat litter. Add the 5 rounded tablespoons of sugar, salt, lemon juice, and eggs together, mix to blend. Add the flour a little at a time and beat the dough with your hands. Your dough should feel like your stomach. (And no I don't mean you guys with the 6 pack stomach, the feeling should be like a beer belly stomach.)
  • 4
    Divide into 3 balls, and place in a warm place covered with a flour sack towel to rise double, about 1 hour.
  • 5
    Roll out 1 of the dough balls to 1/8" thickness on floured surface into a retangular shape. Spread a little grape jam or jelly over the dough leaving 1" on all sides. It doesn't matter what flavor jam or jelly, but Martin used grape. Personally, I like the Rose Jelly I get at the store. Take 1 can of poppy seed filling and spread that over the dough and jelly, then sprinkle a hand full of sugar on top. Roll the dough up and pinch the outside ends together and under. Do the same with all the rest of the doughs.
  • 6
    Carefully lift onto a buttered cookie sheet, prick with a fork all over and brush well the tops and sides with the 1 cube of unsalted melted butter. Bake at 250* to 300* until golden brown, then at 200* for 20 mintues more. Watch so it doesn't burn. Brush more butter on as it is baking.
  • 7
    For those who don't know...Sweet butter is unsalted butter