Poppyseed strudel

Total time: 45m
Preparation Time: 20m

For 8 piece

Nutritional Information

Contains 186 Kcal, 5g Protein, 16g Carbohydrates, 11g Fat


  • Filling
  • 1 fresh eggs
  • 2 tbsp crème fraîche
  • 1 tbsp cornflour
  • 100 g jam (e.g. sour cherries)
  • 100 g blue poppy seeds
  • Strudel
  • 1 parcel strudel pastry (approx. 120 g)
  • 30 g butter, melted
  • Bake
  • icing sugar to dust

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  • Filling

    In a bowl, mix the egg with all the other ingredients up to and including the poppyseeds, allow to stand for approx. 10 mins.
  • Strudel

    Carefully unfold the pastry sheets, brush with a little butter. Stack the sheets on top of each other. Spread the poppyseed mixture over 3/4 of the dough, leaving a border of approx. 3 cm, fold the pastry ends inwards. Loosely roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with the remaining butter.
  • Bake

    Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little on a rack and dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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