Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Pumpkin poppy seed strudel baked golden brown, dusted with icing sugar
Crispy pastry roll filled with sweet pumpkin and ground poppy seeds, dusted with icing sugar.

Pumpkin and poppy seed strudel

Author: Flavelo
Recipes Cakes and Desserts

Strudel stretching was once a bride's examination piece, but luckily, with ready-made strudel pastry, anyone can enjoy this wonder today. The pumpkin and poppy seed version is a brilliant harmony of flavours: the neutrality and moisture of the pumpkin is the perfect carrier for the intense, oily poppy seed. Not too sweet, pleasantly tart and crunchy – a true autumn classic where the juiciness of the filling counterbalances the dryness of the pastry.

🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Clean tea towel (for rolling up)
  • Pastry brush (for oiling)
  • Baking tray with parchment paper
  • Large bowl (for mixing the filling)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Peel the pumpkin and grate it on a large-hole grater. Salt it slightly, let stand for 10 minutes, then gently squeeze out the juice.

Tip: Salt helps draw water out of the cell walls (osmosis), so it doesn't make the strudel soggy.
2 ✓

Mix the squeezed pumpkin with the ground poppy seeds, sugar, vanilla sugar, and cinnamon.

Tip: Taste the filling! Poppy seeds can sometimes be bitter; in that case, they need a little more sugar.
3 ✓

Spread a damp tea towel on the table. Place a sheet of strudel pastry on it, brush thinly with sour cream mixed with oil. Place another 2-3 sheets on top, brushing each one.

Tip: The fat (oil/sour cream) separates the pastry layers from each other, making it flaky and crisp during baking.
4 ✓

Sprinkle the top sheet with breadcrumbs, then spread the filling over it, leaving 2-3 cm free at the edges.

Tip: The crumbs act as an 'insulating layer' between the wet filling and the thin pastry.
5 ✓

Using the tea towel, roll up the strudel and tuck in the ends. Place on the baking tray and brush the top generously with oily sour cream.

Tip: The sour cream on top caramelises and gives a beautiful red colour.
6 ✓

Bake in a preheated oven at 190°C for approx. 25-30 minutes, until golden brown and crisp.

Tip: Let cool to lukewarm before slicing, otherwise the hot filling might run out.

Recipe FAQ

Why did the top of the strudel crack?
You likely put too much filling in, or rolled it too tight, and the steam burst it. Roll it looser!
The bottom of the pastry got soggy, what should I do?
The pumpkin released juice. It is important to use breadcrumbs between the layers, which absorb the moisture, and squeeze the pumpkin juice out a little too.

Ingredients

  • 1 pack Strudel pastry sheets (approx. 8 sheets)
  • 600 g Pumpkin or Squash (cleaned)
  • 200 g Ground poppy seeds
  • 150 g Granulated sugar
  • 1 pack Vanilla sugar
  • 1 tsp Ground cinnamon
  • 1 dl Sunflower oil (for brushing)
  • 3 tbsp Sour cream (for brushing)
  • 50 g Breadcrumbs
  • 1 pinch Salt