
Poppy Seed and Pecan Strudel
A delicious german dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
111 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3 cups pecans (about 10 oz.)
- 1 cup whole milk
- 3/4 cup poppy seeds
- 10 Tbsp. unsalted butter
- divided
- 3/4 cup (packed) light brown sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- 6 (17x12") sheets fresh phyllo pastry or frozen
- thawed
- 1 large egg
- beaten to blend
- Powdered sugar (for serving)
Instructions
- 1
Preheat oven to 325°F.
- 2
Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13–15 minutes.
- 3
Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13–15 minutes.
- 4
Let mixture cool.
- 5
Scrape into a food processor.
- 6
Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla.
- 7
Process until a paste forms.
- 8
Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave).
- 9
Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
- 10
Place a stack of 6 phyllo sheets on a work surface.
- 11
Cover with plastic wrap, then a damp kitchen towel.
- 12
Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter.
- 13
Top with another sheet of phyllo and brush lightly with butter.
- 14
Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
- 15
Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides.