Recipe for poppy and walnut strudel (bejgli)

Summary

Yield
Servings
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Description

Recipe for poppy and walnut strudel (bejgli)

Ingredients

200 g
sour cream (dough)
200 g
pork lard (dough)
2
eggs (dough)
3 T
sugar (dough)
1 t
salt (dough)
50 g
yeast (or 2 package yeast powder, dough)
600 g
flour (or more, dough)
200 g
poppy seed (ground, poppy seed stuffing)
200 g
sugar crystal (poppy seed stuffing)
1 T
milk (poppy seed stuffing)
1⁄2
lemon zest (poppy seed stuffing)
200 g
walnuts (ground, walnut stuffing)
200 g
sugar crystal (walnut stuffing)
1 T
milk (walnut stuffing)
1⁄2
lemon zest (walnut stuffing)
1
egg (glaze)

Instructions

Mix For poppy stuffing ground poppy seed with ingredients and mix for walnut stuffing with ground walnut with ingredients.

 Preparation of the dough:  into a bowl pour the sour cream, add lard, eggs, sugar, salt and mix thoroughly. Add fresh yeast (or dry yeast) and add enough flour to have moldable dough. Divide the dough into four equal parts, rolling and fill 2 poppy seed and 2 walnuts stuffing. Whisk the egg and coat the top of pies. Pokes with a fork in a hot oven at 180 ° C and bake for about 20-25 minutes (toothpick test)

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