POPPYSEED STRUDEL-Raisa Piotrowski’s Recipe - DKP

Title: POPPYSEED STRUDEL-Raisa Piotrowski's Recipe - DKP

Categories: Holidays, Di, Strudel

Yield: 2 strudels

--DOUGH INGREDIENTS--

1 3/4 lb Flour (unbleached)

6 Egg yolks

1/2 lb Butter (sweet)

1/2 lb Sugar

2 pk Dry yeast or 1/4 lb fresh

-yeast

1 c Milk, warm temperature

--FILLING INGREDIENTS--

3 cn Poppyseed filling

3 Egg yolks

2 oz Almond slivers

4 oz Raisens

4 oz Walnuts

1 T Honey

1 T of sugar in the warm milk, add

1 T of flour.

10 minutes in a warm place

indicate active yeast). Now add slowly all above ingredients and beat,

dough should be soft, if necessary add more warm milk.

Lift the dough from the bowl and knead on a floured board until blisters

appear on the dough's surface. Shape the dough into a ball, return it to

the bowl, cover with wax paper. Let rise for one hour in a warm place

(100'). Now divide the dough in two balls, roll it out to about 1 finger

thickness, spread the poppyseed filling and roll together. You will have

2 strudels. Preheat the over to

325'. Bake

1 hour.

Di Note: I worked with Raisa when I was with CBS. She had come over

from Russia and she and I would chat on the phone (she lived in

New York). One day, I described this strudel thing and asked her

if she knew what it was and she sent me her recipe. Very good.

Di Pahl's personal recipes-1994 --