If you love poppy seeds, you won’t want to miss this favorite Eastern European delicacy.

Ingredients: (Serves 6-8)

• 140 g (5 oz) plain flour
• 2 teaspoons baking powder
• Pinch of salt
• 115 g (4 oz) unsalted butter, softened
• 55 g (2 oz) caster sugar
• 1 large egg, lightly beaten
• Pinch of cinnamon
• Zest of 1 lemon
• 1-2 teaspoons milk
• 120 ml (4 fl oz) milk
• 170 g (6 oz) poppy seeds, finely ground
• 55 g (2 oz) caster sugar
• 2 tablespoons honey
• Pinch of cinnamon
• 15 g (½ oz) breadcrumbs

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. To make the dough, combine the flour, baking powder and salt in a large mixing bowl. Stir in the butter, sugar, egg, cinnamon and lemon zest. Working quickly, knead the dough in the bowl, adding 1 or 2 tablespoons milk as necessary to make a firm dough. Cover and chill in the refrigerator for 30 minutes.

To prepare the filling, heat the milk in a small saucepan. Add the poppy seeds and stir until the milk has been absorbed. Remove from the heat. Stir in the sugar, honey and cinnamon. If the mixture is too wet, add breadcrumbs as necessary. The mixture should be smooth and moist. Turn the strudel dough onto a lightly floured surface. Roll out to a large rectangle, as thin as possible, about 38 x 30 cm (15 x 12 in).

Cut the rectangle in half, making two rectangles about 19 x 30 cm (7½ x 12 in). Spread the poppy seed mixture evenly over both halves. Roll up the strudels, tucking the ends under, to form two logs. Place the strudels on a baking tray lined with parchment paper and bake for 40 minutes, or until the crust is golden brown. Transfer to a wire rack to cool.