250 g (9oz) strong plain flour
1 pinch salt
75 ml (3 fl oz) lukewarm water
50 ml (2 fl oz) vegetable oil





For the dough
Sift the flour into a mixing bowl and add the salt, water and oil. Mix the ingredients using the kneading attachment of a hand-held blender of food mixer, at first briefly on the lowest setting, then longer on the highest setting. Then knead on the work surface to make a smooth dough.

Place the dough on non-stick baking paper in a hot, dry saucepan (boil some water in it first); put the lid on the saucepan and leave the dough to prove for about 30 minutes.

300 g (10 oz) freshly ground poppyseeds
300 ml (10 fl oz) boiling milk 
75 g (3 oz) sugar
2 tbsp honey
1 egg
1 tsp finely chopped candied lemon peel
100 g (3 oz) raisins
250 g (9 oz) cooking apples
For the filling
Pour the boiling milk over the poppyseeds and stir. Leave to soak until soft. Mix in the sugar, honey, egg candied peel and raisins. Peel, core and coarsely grate the apples and stir into the poppyseed mixture.


50 g (2 oz) melted butter) Roll out the dough on a large floured cloth (tea towel) to form a  50 x 40 cm (20 x 16 inch) rectangle. Spread the filling on / of the dough, leaving about 3 cm at the shorter ends. Then, using the tea towel, roll up the dough, starting with the filling. Press down well at the ends, place on a greased baking sheet and brush with some of the butter. While the strudel is baking, brush with the remaining butter.
Oven Temperatures
Conventional oven
Fan-assisted oven
Gas oven
Baking time
Icing sugar

Serving Suggestion
180-200 degrees C/350-400 F (preheated)
160-180 degrees C/325-350 F (not preheated)
mark 3-4 (preheated)
about 50 minutes
Dust the strudel with icing sugar
Sprinkle the strudel with flaked almonds before baking.
Serve with custard.