Poppy seed strudel, the taste that brings back to a childhood

There is almost no place in Serbia which isn’t known after some authentic recipe or specialty. In Leskovac you will get the best barbecue, the best komlet lepinja in Užice, kajmak and pršuta at Zlatibor, and in Vojvodina, you will get the delicacy which represents an unavoidable part of every traditional dinner table – the tastiest home-made strudel.

Serbian cuisine has always been an inexhaustible source of inspiration for those who like to cook, but also for those who enjoy the magical taste of it. One of the timeless sweets which inspires numerous housewives to dedicate themselves into the even better taste and decoration is the poppy seed strudel.

It is hard to imagine any celebration without this cake in Serbia, and especially in Vojvodina from where it originates. Its scent and taste own the power of gathering the family members around the table and to talk about it long after having eaten it. For that reason, every bite of it which brings back the memories of the childhood and precious family moments which have been marked along with the warm, home-made strudel, represents an exclusive pleasure.

Due to its unique and recognizable taste, this delicacy is one of the favorite sweets in Serbia, and at the same time, the best indicator that our housewives have set a bar real high when it comes to cooking skills. Although seems very simple, a poppy seed strudel isn’t that easy to make. So, it is for the best to consult some of the Serbian housewives who don’t find any recipe difficult and strange, and especially those which are transferred from generation to generation.

For those who still want to roll up their sleeves and try themselves out in making this traditional cake, we have prepared a complete recipe:

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1 kilo of flour
150 grams of sugar
4 yolks
Around 7 dl of milk (or water)
1 bag of yeast
150 grams of lard or margarine

For stuffing:

600 grams of poppy seed
500 ml of milk (or water)
400 grams of sugar

Preparation:

Stir yeast with a little bit of sugar, flour and warm water and leave it in a warm place for yeast to rise.

Add the melted margarine or fat , sugar , egg yolks and some salt (if desired you can add a little grated lemon or orange peel and walnuts ) to the sifted flour, add the risen yeast and start kneading the dough. Cover it with towel and let it rise .

Once it is risen, divide it in half or in three parts, and each part develop with a rolling pin.

Before the dough is developed, cook the stuffing:

Cook the poppy seed with milk, and mix it with sugar (you can also add raisins or finely chopped nuts ).

Coat the developed dough thinly with margarine, then with the stuffing, fold the strudel and leave it for about 15 minutes to “rain”.

7. Then put it in the greased brass, brush it with egg whites and bake for an hour at a temperature of 220 ° C . At the end of baking , while still hot, sprinkle it with powdered sugar.

If you’ve managed to get this cake properly, the only thing you need to do is to call your loved ones and to indulge yourselves in this traditional Serbian taste. Enjoy!