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Lithuanian Poppy Seed and Apple Strudel
A delightful strudel featuring a sweet and nutty poppy seed filling combined with tart apples, all encased in delicate layers of pastry. A perfect dessert or sweet treat.
ð§ ææ
- 12 Filo dough sheets
- 200 g Butter(melted)
- 6 medium Apples(peeled, cored, and diced)
- 8 tablespoons Poppy seeds
- œ Lemon(zest and juice)
- 5 tablespoons Sugar(or to taste)
- 1 sachet Vanilla sugar
- 4 tablespoons Bread crumbs(fine)
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F).
- 2
In a bowl, combine the diced apples, poppy seeds, lemon zest, lemon juice, sugar, and vanilla sugar. Mix well.
- 3
Stir in the fine bread crumbs to absorb excess moisture from the apples.
- 4
Lay out one sheet of filo dough on a clean surface. Brush generously with melted butter. Layer three more sheets on top, buttering each one.
- 5
Spread about a quarter of the apple-poppy seed filling evenly over the filo dough, leaving a small border.
- 6
Carefully roll up the strudel, folding in the sides first, then rolling from the bottom.
- 7
Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with melted butter. Repeat with the remaining filo dough and filling to make three more strudels.
- 8
Bake for 30 minutes, or until golden brown and crisp.
- 9
Let cool slightly before slicing and serving.
ð¡ ããã®ã³ã
- âEnsure the filo dough is kept covered with a damp cloth while working to prevent it from drying out.
- âIf apples are very sweet, reduce the amount of sugar.
- âFor a richer flavor, a tablespoon of rum can be added to the apple filling.
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- Add chopped raisins or walnuts to the filling for extra texture and flavor.
- A sprinkle of cinnamon on top before baking adds warmth.