Four Strudels in One Recipe: Poppy Seeds, Walnuts, Apple, and Cherry

Creating four distinct strudels from a single dough is a beautiful way to bring a variety of flavors to the table in one baking session. Each strudel – filled with poppy seeds, walnuts, apple, or cherries – offers a unique taste experience, making this recipe perfect for gatherings or simply enjoying different treats throughout the week.

Ingredients

For the Dough:

  • 600 ml (2 1/2 cups) warm water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 40 g (1.4 oz) fresh yeast or 12 g (0.4 oz) dry yeast
  • 1 kg (8 cups) soft flour
  • 70 ml (6 tablespoons) oil for the dough
  • 20 ml (1 1/2 tablespoons) oil for mixing
  • 20 ml (1 1/2 tablespoons) oil for mixing
  • 70 ml (6 tablespoons) oil for coating

For the Poppy Seed Filling:

  • 200 g (7 oz) ground poppy seeds
  • 150 g (3/4 cup) sugar
  • 2 tablespoons semolina
  • 3 tablespoons jam (any type)
  • 300 ml (1 1/4 cups) milk

For the Walnut Filling:

  • 200 g (7 oz) ground walnuts
  • 100 g (1/2 cup) sugar
  • 5 tablespoons jam
  • 100 ml (1/2 cup) milk

For the Apple Filling:

  • 4 large apples, grated
  • 100 g (1/2 cup) sugar
  • 2 tablespoons semolina
  • 5 g (1 teaspoon) cinnamon
  • 10 g (1 tablespoon) vanilla sugar

For the Cherry Filling:

  • 400 g (14 oz) cherries, pitted and chopped
  • 150 g (3/4 cup) sugar
  • 3 tablespoons semolina (initially)
  • Additional 5 tablespoons semolina if needed

For Coating:

  • 1 egg yolk
  • 1 tablespoon milk
  • Powdered sugar for sprinkling (optional)

Preparation

Step 1: Prepare the Fillings

Poppy Seed Filling:
Heat 300 ml of milk until warm or just boiling. In a bowl, combine the ground poppy seeds, sugar, semolina, and jam. Pour about 250 ml of the hot milk over the mixture, stirring well to combine. The consistency should be slightly thinner than a paste, as it will thicken while resting.

Walnut Filling:
In a separate bowl, mix the ground walnuts, sugar, jam, and milk. Stir until you have a uniform, spreadable filling. No additional heating is required.

Apple Filling:
Peel and grate the apples. Combine with sugar, semolina, cinnamon, and vanilla sugar. Mix well to incorporate all the ingredients. This filling doesn’t require additional cooking.

Cherry Filling:
Combine the cherries with sugar and let sit for a few minutes to macerate. If the cherries are too juicy, add 3 tablespoons of semolina to thicken. Check the consistency; if it’s still too watery, add an additional 5 tablespoons of semolina as needed.

Step 2: Make the Dough

In a large bowl, mix 100 ml of warm water with the yeast and sugar. Allow it to sit for about 10 minutes until it becomes frothy. Then add the remaining 500 ml of warm water, 70 ml of oil, and flour. Create a well in the flour and add salt. Using a stand mixer or your hands, combine the ingredients until you form a sticky dough.

Pour 20 ml of oil over the dough, kneading it until the oil is absorbed. Repeat with another 20 ml of oil, kneading gently. The dough will remain slightly oily on the surface. Shape it into a ball, cover, and let it rest for 30 minutes.

Step 3: Divide and Rest the Dough

After the dough has rested, lightly knead it once more and divide it into four equal parts. Shape each part into a ball. Coat the work surface and the dough balls with a little oil, cover them with plastic wrap, and let them rest for another 30 minutes.

Step 4: Stretch and Fill the Dough

Prepare your work surface with a lightly oiled large piece of plastic wrap or a pastry cloth. Place one ball of dough on the surface, gently pressing it into a rectangle. Use your hands to carefully stretch the dough, working from the center outward, until it reaches a size of approximately 70 cm (27 inches) in length, the width of your baking tray.

Spread the prepared filling over the dough, leaving a margin of 1-2 cm around the edges. Roll the dough starting from one end, carefully folding in the sides as you roll to secure the filling inside. Place the rolled strudel onto a baking tray lined with parchment paper. Repeat the process with the remaining dough balls and fillings.

Step 5: Rest, Coat, and Bake

In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush each strudel generously with this mixture and let them rest for 30 minutes to rise slightly.

Preheat your oven to 200°C (390°F). Bake the strudels for 55-60 minutes or until golden brown and cooked through. Keep an eye on them during baking, as ovens can vary.

Step 6: Cool and Serve

Allow the strudels to cool slightly on a wire rack. If desired, sprinkle them with powdered sugar before serving. These strudels can be enjoyed warm or at room temperature and are perfect as a dessert, breakfast, or snack.

Nutritional Information (Per Serving)

Servings: 24 slices (6 slices per strudel)

  • Calories: 210
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 180mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 14g
  • Protein: 4g

Each of these delightful strudels brings its unique flavor and texture, from the rich and nutty walnut and poppy seed fillings to the fresh and fruity apple and cherry options. This versatile recipe allows for a delicious variety that is sure to please any palate!

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