Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite time-consuming, but here I've made the process quicker and easier by using store-bought phyllo pastry instead of the usual yeast dough. A slice of this strudel with some black tea with lemon (how we drink it in Ukraine) or coffee is heavenly.
Provided by Olia Hercules
Categories Easter Dessert Pecan Milk/Cream Poppy Vanilla Phyllo/Puff Pastry Dough Egg Ukraine
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
- Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
- Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
- Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
- Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
- Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
- Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
- Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
- Just before serving, dust with powdered sugar and slice.
- Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.
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Beatrice Obuobi
[email protected]This strudel was okay, but it wasn't anything special. I probably won't make it again.
MR RUOK
[email protected]This strudel was so bad, I had to throw it away. It was the worst thing I've ever tasted.
Katie Smarr
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Bronagh Carey
[email protected]I followed the recipe exactly, but my strudel didn't turn out anything like the picture. It was dense and gummy, and the filling was bland.
Dedunu Senevirathna
[email protected]This strudel was a complete disaster! The dough was too sticky, the filling was too runny, and the whole thing fell apart when I tried to bake it.
Abdul jabbar Abbasi
[email protected]The strudel was a bit too crumbly for my taste, but the flavor was good. I think I'll try using a different type of flour next time.
Dennis Fletcher
[email protected]The strudel was a bit dry, but the flavor was good. I think I'll add some more butter to the filling next time.
MdEmon Emo
[email protected]This strudel was a little too sweet for my taste, but it was still good. I think I'll try making it with less sugar next time.
Hector Aarlott
[email protected]I'm not a big fan of poppy seeds, but I loved this strudel. The filling was sweet and flavorful, and the crust was perfectly flaky.
Angini Isaias
[email protected]Delicious!
ASIK KHAN
[email protected]This strudel is so easy to make, and it's always a hit with my family. I highly recommend it!
riyad hoshen
[email protected]I love the nutty flavor of the poppy seeds and pecans in this strudel. It's the perfect dessert for a special occasion.
Sakib Hasan
[email protected]This was my first time making strudel, and it turned out great! The instructions were easy to follow, and the strudel was delicious.
Monju Mozumder
[email protected]I've made this strudel several times now, and it's always a crowd-pleaser. The filling is so flavorful, and the crust is crispy and flaky.
Nicole Dare
[email protected]This strudel was a hit at my party! Everyone loved the combination of poppy seeds and pecans, and the flaky crust was perfect.