Title: Hungarian Poppyseed Strudel


Hungarian Poppyseed Strudel

      Yield: 12 Servings

1 lb Strudel dough (see next mess

1/2 lb Poppyseeds, ground in mortar

3/4 c Vanilla sugar (see below)

2 Large eggs, the yolks separa

Whites, and the whites stiff

1 tb Flour

1/2 ts Lemon peel, grated

6 tb Butter (unsalted), softened

1 c Milk, heated

1/4 c Raisins, soaked in warm wate

Minutes then drained

1 Apple, peeled, cored and gra

4 tb Butter or lard, melted

In a bowl, beat the vanilla sugar with the egg yolks until the mixture is

smooth and light-colored. Beat the flour, lemon peel, butter

and--finally--hot milk into the egg-and-sugar mixture. Put the mixture into

a saucepan. Bring it gently to a simmer and mix in the poppyseeds. When the

mixture returns to a simmer, turn off the heat. Let the mixture cool to

room temperature. When the mixture is cooled, mix in the raisins (soaked

and drained) and grated apple, then fold in the stiffly beaten egg whites;

if this filling is too thick to spread, add a little COLD water. Sprinkle

melted butter or lard over the prepared sheet of strudel dough. Spread the

filling on one third of the dough and foll up the strudel. Bake in

preheated 375-degree oven for about 40 minutes, or until the strudel is

crisp and brown. Serve while still warm, cut into short lengths. NOTE:

Although many traditional recipes mix the poppyseeds with apricot jam, you

will find substituting grated apple, as in this recipe, a wonderful taste


For yet another variation, reduce the quantity of poppyseeds to 1/4 lb, and

instead of the apples, use 1 lb of pumpkin flesh, diced and cooked. *

VANILLA SUGAR: Granulated sugar--or, in special cases, confectioner's

sugar--flavored by being stored with a vanilla bean (sliced) in a tightly

covered container for a week or more. Instead of posting the Strudel Dough

recipe under it's own title, I'll post it under this heading so as to keep

them together.

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