Poppy Seed Strudel (Mákas almás rétes)
Thank you, Mariskanéni and Csabi, for this recipe! I make it pretty much as written. It can be vegan if you use (heresy!) spray oil instead of butter.
1 box phyllo dough, thawed
30 dg poppy seeds (these need to be black and taste like poppy seeds)
30 dg powdered sugar
4-6 Granny Smith apples (Mariskanéni's recipe uses red sweet apples like Fuji, but Dad says tart green)
bread crumbs, grated
1 -2 cubes butter
vanilla sugar
cinnamon
Each poppy seed strudel is made of 4 layers of phyllo dough. To keep the phyllo dough moist, cover with waxed paper or parchment paper and then a moist towel. Grind poppy seeds in a coffee grinder. Mix with equal amounts of powdered sugar. It should taste of poppy seeds and should not be too sweet. Butter a jelly roll pan - the rolled strudel will be placed on it.
First layer:
1 box phyllo dough, thawed
30 dg poppy seeds (these need to be black and taste like poppy seeds)
30 dg powdered sugar
4-6 Granny Smith apples (Mariskanéni's recipe uses red sweet apples like Fuji, but Dad says tart green)
bread crumbs, grated
1 -2 cubes butter
vanilla sugar
cinnamon
Each poppy seed strudel is made of 4 layers of phyllo dough. To keep the phyllo dough moist, cover with waxed paper or parchment paper and then a moist towel. Grind poppy seeds in a coffee grinder. Mix with equal amounts of powdered sugar. It should taste of poppy seeds and should not be too sweet. Butter a jelly roll pan - the rolled strudel will be placed on it.
First layer:
- Spread one sheet of phyllo dough on a damp flour-sack towel.
- Drizzle butter on it (you will use the most butter on the first layer; less with each layer)
- Sprinkle with bread crumbs (you will use the most bread crumbs on the first layer, and then less with each additional layer)
- Sprinkle with poppy seeds mixture (you will use the least amount of the first layer; the most on the 4th layer)
- Sprinkle with grated apple (again, the least amount on the first layer; the most on the 4th layer)
Second layer: Add new layer of phyllo. Just like the first, but with less butter & crumbs and more poppy seeds & apple.
Third layer: Add a new layer of phyllo. Just like the second, but with more poppy seeds and apple, and less butter/crumbs.
Fourth layer:
- Add a new layer of phyllo. Like the 3d layer, but more, more poppy seeds and apple.
- Sprinkle vanilla sugar down the middle.
- Sprinkle with cinnamon all over.
- Carefully roll up, starting at one end and using the flour-sack towel to roll up the strudel.
- Again, carefully, transfer the strudel from the towel to the buttered jelly roll pan.
Cook at 330F for 30 minutes; but check after 10 minutes to make sure browning evenly.
