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Receta Poppy Seed Strudel
by Global Cookbook

Poppy Seed Strudel
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Ingredientes

  •     Dough see * Note
  •     Flour for rolling
  • 3/4 c. prepared poppy seed filling
  • 1 x egg mixed with
  • 1 tsp water

Direcciones

  1. Note: Use leftover dough from making Layered Poppy Seed Pastries (see recipe) or possibly make dough by mixing 1/2 c. hot lowfat milk, dash sugar and 1 (1/4-ounce) package yeast in small bowl till yeast dissolves. Set aside. Blend 4 c. flour, 1 tsp. baking pwdr, 1/4 tsp. salt and grated zest of 1 lemon in large bowl of electric mixer. Add in 1 c. softened butter cut into cubes and blend till mix is crumbly. Beat 1 egg, 1 egg yolk and 1 tsp. vanilla extract in small bowl. Add in to flour mix alternately with lowfat milk mix and blend till dough comes together. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and chill 1 hour.
  2. Knead reserved dough into flat disc. Roll out on floured board to 1/8-inch thick. Spread with thin layer poppy seed filling and roll up jelly-roll fashion. Place on baking sheet lined with foil.
  3. Brush with egg mix and bake at 350 degrees till golden, 25 min. While warm, cut into 1-inch slices. Cold and serve.
  4. This recipe yields 4 to 6 servings.