Poppy Seed and Pecan Strudel

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. 1

   Preheat oven to 325°F.

2. 2

   Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13–15 minutes.

3. 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. 4

   Let mixture cool.

5. 5

   Scrape into a food processor.

6. 6

   Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla.

7. 7

   Process until a paste forms.

8. 8

   Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave).

9. 9

   Line a rimmed baking sheet with parchment, then brush with some of the melted butter.

10. 10

    Place a stack of 6 phyllo sheets on a work surface.

11. 11

    Cover with plastic wrap, then a damp kitchen towel.

12. 12

    Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter.

13. 13

    Top with another sheet of phyllo and brush lightly with butter.

14. 14

    Repeat with 2 more sheets, then top with final sheet; do not brush with butter.

15. 15

    Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides.