Austrian Food, Baking, Recipes

Austrian Poppy Seed Strudel | Mohnstrudel

February 22, 2015

In Austria we strudel everything. Everyone knows apple strudel but we actually throw just about anything we find into a strudel. I personally prefer the sweeter variations like the aforementioned apple strudel or quark strudel with stone fruit or berries. But savory strudels are almost as good. If I’d have to decide on a favorite in that category I’d go with spinach strudel with a lemon-dill sauce {I’m slightly biased, but my mom makes the best, that just needed to be said} but then again, there’s endless ways that you could spruce up a strudel.

Today let’s talk about this gem….

DSC_0341Poppy Seed Strudel | Health Inspirations

Poppy-seed strudel!

Poppy seeds are a wonderful thing to use in baking, but for some odd reason it’s popularity hasn’t really taken over. I, for one, could live off these seeds and they just happen to be the main component in many of my favorite dishes such as poppy seed noodles (an Austrian specialty), poppy seed pastries or poppy seed pancakes. And then we might have my favorite of them all, the poppy seed strudel.

Words can’t describe how much I love this. I made this while I was at home during my semester break and, even though it makes a decent sized strudel that should have kept for at least a few days, we {quite embarrassingly} devoured it in record strudel-eating speed. No shame though, it was really good and I enjoyed it to the very last bite, which I shared with my dog Sunny {it was her 14th birthday after all!}

Poppy Seed Strudel | Health Inspirations

Now, the dough for this strudel is very different to the light pastry sheets that are used for apple strudel. Here we use a yeast-based dough that was let to rise for a few hours. You then roll it out, fill it with the poppy seed mixture, roll in up and now comes the hard part, wait for an hour! Torture! While it’s definitely recommended to wait for the strudel to cool down for at least 15-20 minutes, it will still taste delicious straight out of the oven….I’ve sacrificed myself and done the taste test ­čśë


Poppy Seed Strudel

Notes: The ingredients below make enough for 2 strudels. If you have access to ready-made poppy seed filling {you could for instance use this if you live in Germany or Austria}, it will save a bit of time. However, making your own isn’t too difficult. Just make sure to use ground poppy seeds!



  • 500g flour
  • 30g yeast
  • 250ml lukewarm milk
  • 60g butter, melted and at room temperature
  • 60g sugar
  • pinch of salt
  • zest of 1 lemon
  • 1-2 eggs + 1 for brushing the strudel


  • 250g ground poppy seeds
  • 250ml milk
  • zest from 1/2 lemon
  • dash of cinnamon
  • 50g butter
  • 100g caster sugar
  • 30g raisins


First prepare the poppy seed filling. Cook the poppy seeds until softened. Then transfer to a medium-sized bowl and mix in the rest of the ingredients. Give it a good stir and set aside.

For the dough prepare a large oven-proof bowl. Combine the ingredients and using a dough hook mix for approx. 5 minutes. Cover the dough with a light dusting of flour and let it rest in a warm, dry place until it has doubled in size. Divide the dough in two equal pieces. Then using a rolling pin, roll it out into a rectangular shape. Distribute half of the poppy seed mixture onto the dough as equally as possible. Roll up the strudel length-wise. Repeat with the rest of the dough and poppy seed mixture.

Again, let the strudel rest and leave to rise until it has doubled in size. Brush the strudel with a beaten egg.

Then bake in a pre-heated oven at 175┬░C for about 45-50 minutes or until the strudel has turned golden brown.


Zutaten f├╝r 2 Strudel

Ich pers├Ânlich finde die fertigen Mohnmischungen sind ideal f├╝r Strudel und sonstige S├╝├čspeisen. Ich mag es besonders wenn die Mohnf├╝lle saftig ist, und das gelingt besonders gut mit fertigen Trockenmischungen zu der man Milch dazu gibt. Wenn Fertigmischungen aber nicht vorhanden sind, kann man die Mohnf├╝lle aber auch ganz leicht selbst zubereiten.



  • 250g gemahlener Mohn
  • 250ml Milch
  • Schale einer halben Zitrone
  • Zimt
  • 50g Butter
  • 100g Zucker
  • 30g Rosinen


  • 500g Mehl
  • 30g Germ
  • 250ml Milch
  • 60g Butter
  • 60g Zucker
  • Messerspitze Salz
  • Zitronenschale einer Zitrone
  • 1-2 Eier + 1 Ei um den Strudel zu bestreichen


Zun├Ąchst die Mohnf├╝lle zubereiten. Daf├╝r den Mohn weichkochen und dann mit den ├╝brigen Zutaten zusammen mischen.

F├╝r den Strudelteig alle Zutaten in einer gro├čen Sch├╝ssel mischen und mit dem Knethacken so lange r├╝hren bis sich der Teig von der Sch├╝ssel l├Âst. Danach leicht mit Mehl bestreuen und zugeckt an einem trockenen und warmen Ort so lange rasten lassen, bis sich der Teig in der Gr├Â├če verdoppelt hat. Dann den Teig halbieren. Eine H├Ąlfte in einer rechteckigen Form auswalken und gleichm├Ą├čig mit der Mohnf├╝lle bestreichen. Dann der L├Ąnge nach einrollen. Das Gleiche mit dem ├╝brigen Teig und der F├╝lle machen. Dann die Strudel nocheinmal rasten lassen bis sie sich in der Gr├Â├če fast verdoppelt haben. Die Strudel mit einem verquirltem Ei mit einem Pinsel bestreichen.

Dann  in einem vorgeheizten Backofen bei 175°C ca. 45-50 backen, oder bis der Strudel gold-gelb gebacken ist.


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  • Reply Louise February 22, 2015 at 10:35 am

    This sounds delicious, on my way to buy the ingredients now!

  • Reply Vienna’s Sweet Side – Meet Vienna March 18, 2016 at 7:00 pm

    […] free of charge. Lastly, the list of sweet strudles would not be complete without mentioning Poppy Seed Strudel (Mohnstrudel), although a different dough is […]

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