Mini poppy seed strudel

Ingredients for 12 servings:

• 250 g poppy seeds
• 150 g sugar
• 400 ml milk
• 2 tbsp honey
• 125 g breadcrumbs or cake crumbs
• 1 lemon(s), untreated, grated peel
• 1 tsp gingerbread spice (substitute: cinnamon)
• 1 ml rum flavoring
• 2 pts. strudel sheets (substitute: puff pastry)
• pinch(s) of salt
• 1 egg(s)
• 1 tbsp milk or water
• Butter, melted
• 2 tbsp powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

small poppy seed strudels

Grind the poppy seeds in a food processor or poppy seed mill (or buy one already ground). Bring the milk to a boil with the sugar and honey, then stir in the ground poppy seeds, breadcrumbs, grated lemon zest, and spices. Bring back to a boil and stir thoroughly until a thick paste forms. Let it cool and swell. This can also be done the day before. Unwrap the finished dough. For strudel dough, cut the dough into 15 cm long strips. Brush each piece of dough with melted butter and spread a little poppy seed filling on one of the shorter sides. Then carefully roll it up and press the ends together. Mix the egg yolk with a little milk or water and brush the rolls with it. Bake for about 20 minutes at 180°C on the middle shelf. For puff pastry, cut out 6-8 cm diameter circles using a glass or round cutter. Brush the dough circles with egg white, place 1 teaspoon of filling on one half, then fold them into half-moons and press firmly around the edges. Brush with an egg yolk-milk or egg yolk-water mixture and bake for about 20 minutes at 180°C. Dust with powdered sugar before serving, if desired.