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Poppy Seed Walnut Strudel served
Crispy golden strudel filled with sweet poppy seeds and walnuts

Traditional Poppy Seed and Walnut Strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is the pride of Hungarian cuisine, the art of thin pastry and rich filling. In this version, the two most beloved fillings, poppy seed and walnut, meet, enhanced with a little honey. Although we use ready-made pastry sheets, the careful preparation of the filling – scalding the poppy seeds – gives it a truly homemade character. This technique is essential for a creamy, not dry, filling.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan for boiling milk
  • Pastry brush
  • Damp tea towel
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Prepare filling: boil milk with sugar and lemon zest. Pour over ground poppy seeds (and half the walnuts if mixing), stir, cover, and cool completely.

Tip: Scalding softens seeds and releases flavour. Hot filling would soak the thin pastry, so cooling is mandatory!
2 ✓

Preheat oven to 190°C. Spread a damp tea towel on table, lay first pastry sheet on it. Brush thinly with melted butter.

Tip: Butter separates layers during baking, creating flake and crunch.
3 ✓

Layer 2-3 more sheets, brushing each with butter. Sprinkle top sheet with breadcrumbs under where the filling will go.

Tip: Breadcrumbs absorb excess moisture from filling, preventing soggy bottom.
4 ✓

Pile poppy seed filling on lower third of pastry in a strip. Sprinkle with remaining ground walnuts and raisins.

Tip: Leave 2-3 cm at edges and fold back to keep filling in.
5 ✓

Using the tea towel, roll up tightly. Place on baking tray lined with parchment, brush top generously with melted butter.

Tip: Top butter layer protects from drying and gives golden colour.
6 ✓

Bake 25-30 mins until golden and crisp. Slice when lukewarm, dusted with icing sugar.

Tip: Use sharp serrated knife to avoid crushing crisp layers.

Recipe FAQ

Why does the pastry crack?
Strudel pastry dries out very quickly. Keep unused sheets covered with a damp towel while working.
Filling leaked out.
Likely too runny, or rolled too tightly, causing steam to burst the pastry.

Ingredients

  • 1 packet Strudel pastry sheets (or Filo pastry, approx. 6-8 sheets)
  • 200 g Ground poppy seeds
  • 100 g Ground walnuts
  • 150 g Granulated sugar
  • 150 ml Milk
  • 1 pcs Lemon zest (grated)
  • 50 g Raisins (optional)
  • 100 g Butter (melted)
  • 30 g Breadcrumbs
  • 20 g Icing sugar (to dust)