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Latvian Poppy Seed and Apple Strudel
A delightful strudel featuring a sweet and nutty poppy seed filling layered with tender baked apples, all wrapped in delicate filo pastry and baked until golden and crisp.
ð§ ææ
- 12 sheets Filo dough sheets
- 6 large Apples(peeled, cored, and cut into 1.5 cm cubes)
- 0.5 large Lemon(zest and juice)
- 4 tablespoons Bread crumbs
- 8 tablespoons Poppy seeds
- 200 g Butter(melted)
- 5 tablespoons Sugar(adjust to taste)
- 1 sachet Vanilla sugar
ðšâð³ äœãæ¹
- 1
Preheat the oven to 190°C (375°F).
- 2
In a bowl, combine the cubed apples, poppy seeds, lemon zest, lemon juice, sugar, vanilla sugar, and bread crumbs. Mix well.
- 3
Lay one sheet of filo dough on a clean work surface. Brush it generously with melted butter. Repeat with two more sheets, stacking them on top of the first.
- 4
Spread half of the apple and poppy seed filling evenly over the filo sheets, leaving a 1cm border.
- 5
Lay another sheet of filo dough on top and brush lightly with melted butter, especially on the edges. Repeat with the last two sheets of filo.
- 6
Spread the remaining filling over the top filo layer.
- 7
Carefully roll up the dough from one of the longer sides to form a strudel, gently tucking in the filling as you go.
- 8
Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with melted butter.
- 9
Bake for 30 minutes, or until the strudel is golden brown and crispy.
ð¡ ããã®ã³ã
- âThe bread crumbs help absorb excess juice from the apples, preventing a soggy strudel.
- âEnsure the filo dough is kept covered with a damp cloth while you work to prevent it from drying out.
- âFor a richer flavor, a small amount of ground cinnamon or nutmeg can be added to the apple-poppy seed mixture.
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- Some recipes suggest adding chopped toasted pecans to the filling for added texture and flavor.
- A small amount of raisins can be incorporated into the filling.