Martin's Polish Poppy Seed Strudel
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.
3 can(s)poppy seed filling (or you can make your own)
1 1/4 cwarm milk (120*)
6 Tbsprounded sugar
6 cor more flour
·a pinch of salt
3hand full of sugar
1 cvery cold raw sweet organic or sweet european butter (please) (2 sticks =1 cup)
1 tspfresh lemon juice
2egg yolks, beaten
1 pkgcake or dry yeast
1cube of sweet butter, melted
1 cgolden raisins, optional-i use the raisins with the walnut filling
How to Make Martin's Polish Poppy Seed Strudel
- 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.
- 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.
- 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.)
- Divide into 3 balls, and place in a warm place covered with a flour sack towel to rise double, about 1 hour.
- 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.
- 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.
- For those who don't know...Sweet butter is unsalted butter