Im very happy with my Poppy seed Strudel


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its coming up perfect every time - I enjoy the flavor of that poppy seed paste filling. I only use puff pastry instead the traditional thick dough.
 
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its coming up perfect every time - I enjoy the flavor of that poppy seed paste filling. I only use puff pastry instead the traditional thick dough.
That sounds really delicious. Would love to see some photos. Have you ever tried to make the traditional apple strudel where the dough is stretched paper thin across a table? That process has always fascinated me.
 
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streudel dough , in case you want to try playing with it.
1 lb bread flour
1/4 pint oil
pinch salt
just slightly more than 1/2 pint warm water, you will adjust it by adding a slight amount if needed.
1 oz sugar
1 1/2 eggs
you want a smooth very elastic dough.

mix into a soft dough on the hook and beat vigorously in the machine for at least 10 minutes.
ball it up and oil it, put on a plate and cover for a couple of hours in a warm place to relax.
Cover work table with an old tablecloth and flour it generously, just pull it the same way they do pizza, hands underneath the dough fingers spread out and gently pull, it will go as thin as cigarette paper and usually reach the floor.
cut off the edges, sprinkle with butter and fold the dough over, butter again and add your filling, then roll it up into a long log and cut into sections that fit in the oven , brush with butter and bake...or wrap and freeze as is.

I worked with a polish baker in Florida, we'd do it on 10 foot table and it reached the floor all around the table.
 

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