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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POPPYSEED STRUDEL Recipe

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This recipe for POPPYSEED STRUDEL is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Sweet Roll Dough
1 package active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk
1/3 cup sugar
1/3 cup butter, softened
1 teaspoon salt
1 egg
4 cups flour

Filling and Glaze
1 can Solo poppyseed filling
Confectionery sugar
Milk
1 tsp. pure vanilla extract
Directions:
Directions:
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, cover and let rise in warm place until double in size, about 1 1/2 hours. Punch down dough. Roll dough on floured surface into a rectangle. Spread poppyseed filling over top of dough and roll up like a jellyroll. Connect ends to make a circle, cut a slit into the roll about every two inches, twist and fold over to the right, Let rise. Bake in a preheated 350º oven for about 40 minutes or golden brown. Let cool on rack.
Make a glaze with confectionery sugar, milk, and vanilla and spread over baked strudel.

 

 

 

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