Traditional Poppy Seed Strudel 

This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust. This strudel really lets you taste the poppy seeds.

Traditional Poppy Seed Strudel – recipe



  • 3 ½ cups of All-Purpose Flour + for dusting
  • 1 tsp of Salt
  • 1 packet of Active Dry Yeast (¼ oz)
  • 2 Egg Yolks
  • ¼ lb (1 stick) of melted Unsalted Butter
  • 1 cup of Milk


  • 1 1/2 cups of Ground Poppy Seed
  • 1 cup of Sugar
  • 3 Tbsp of Melted Butter
  • 1 cup of Water
  • 1 tsp Vanilla Extract
  • 2 Tbsp of Honey
  • 1 Tbsp Lemon Juice

Egg wash:

  • 1 egg white

Instructions on how to make Traditional Poppy Seed Strudel


  • In a small bowl, mix together Dry Yeast with a pinch each of Flour, Sugar, and salt
  • Stir in 1 Tbsp of warm Water
  • Set Yeast mixture aside for 10 minutes to activate
  • Mix Flour and Salt in large mixing bowl
  • In a sauce pan, mix Milk, melted Butter, and lightly beaten Yolks
    Stir over low heat until warm
  • Form a hollow in the center of the Flour mixture
  • Pour frothy yeast mixture into hollow and cover with flour
  • Add Milk mixture to Flour and mix into a Dough
  • Knead for 5-10 minutes then cover
  • Set covered Dough in a warm place and let rise for 1 hour


  • Meanwhile, in a sauce pan, mix Sugar and Water
  • Bring mixture to a boil then reduce heat
  • Mix in Poppy Seed and other filling ingredients
  • Stir on low heat for 5 minutes
  • Remove from heat, and set aside

Preparations of poppy seed strudel:

  • Move Dough to lightly floured counter or pastry board and knead from 5 minutes
  • Divide Dough in two equal halves and knead each half again briefly
  • Form both halves into balls and let rest for 5-10 minutes
  • On lightly floured surface, roll one Dough Ball out with rolling pin until about 12” by 18”
  • With a spatula, spread half of Filling over surface of Dough leaving 1/2 inch clean edges
  • Gently roll Strudel from narrowest end forming a 12“ long roll
  • Place in half of a greased and floured baking pan
  • Repeat process for second dough
  • Brush Strudel with lightly beaten Egg White
  • Turn on oven and allow rolled Strudel to rest until oven is preheated to 350 F
  • Bake for 45 minutes to an 1 hour
  • Remove pan from oven and let cool for 5 minutes
  • Remove Strudel from pan and place on cooling rack or dry cutting board
  • Serve warm or room temperature, in 3/4-inch slices