Makový Závin (Poppy Seed Strudel)

In case you haven't tried your hand at my grandmother's Nut Strudel, the only thing holding you back should be that you can't wait to try her Poppy Seed Strudel first!  The directions are almost exactly the same.  Please refer to my Mock Strudel page for how to make the dough (at least 9 hours before, if not the day before).

This dessert is one of the highlights of our High Holiday dinners.  I thought I'd share a photo of our Rosh Hashanah table setting this year.  We set up shop in my Mom's living room because it's the only place we can fit a big enough table for our family and friends.

My mom made baba ganoush and muhamarra spread, kasha varnishkes, sautéed brussels sprouts, tsimmes, and her own version of ratatouille.  My grandmother made beef brisket, beef pot roast, and roast veal, poppy seed strudel, and plum cake we made together.  One of my mom's closest friends brought a fantastic homemade honeycake, and another brought the largest homemade challah I've ever seen (yes those are full size plates).

In sum, it was a wonderfully delicious dinner.  But back to the matter at hand: Poppy Seed Strudel!

For the dough, blend together until fully combined:

1/2 pound butter or margarine, melted but cooled 

1 tbsp. sugar

3/4 tsp. salt

1 c. sour cream (can be reduced fat, but not fat free!)

2-1/4 c. flour, sifted before measuring

Then wrap it in cling wrap and put it in your fridge for at least 9 hours and up to 3 days before continuing with the recipe!


In addition, you will need:

300g poppy seeds
1 c. milk (can be skim)
1 c. sugar
1 packet vanilla sugar
70g butter or margarine
2/3 c. golden raisins
6 oz. seedless red raspberry jam (like Smucker's)

To begin with, you'll need to grind the poppy seeds.  My grandmother's mother used to grind them by hand with a mortar and pestle.  My grandfather used to grind them for my grandmother with an old hand grinder.  The modern age's answer for this grueling task?  A coffee grinder.

Throw a few tablespoons in your (clean!) coffee grinder at a time and grind them very fine.  They will look like oreo cookie powder by the time you're done...they just won't taste like it.

Separately, bring your milk and sugar to a boil in a saucepan.

Add the vanilla sugar and margarine and bring it to a low boil again.

Add your poppy seeds.

Bring it to a low boil a third time, then add the raisins and cook everything at a low simmer for 15 minutes, stirring occasionally.

Then remove the pan from the heat and stir it from time to time as it cools.  It will thicken slowly.

Your poppy seed filling will keep up to 10 days in the fridge if you aren't ready to bake the same day.

When your dough has chilled at least 9 hours, prepare it just as you do for mock strudel.  Using a scale, split it into four equal parts. On a floured surface, press it into a rectangle, then roll it out to full size (length roughly equivalent to the width of your greased baking sheet). Line the center with your seedless raspberry jam.

Then add a quarter of your prepared poppyseed filling.

Begin to fold your dough, short ends first.

Then the long ends, starting with whichever is smaller.

Close it up tight using your longest side.  Gently try to seal the ends, and quickly lift it onto your baking tray using both hands.  It will be easier to move than Nut Strudel if your filling is still a bit chilled.

Once you've got them all lined up, seal the seams and coat the tops with a brush dipped in beaten egg.  They'll be nice and shiny.

Finally if you want to, you can sprinkle them with a bit of extra vanilla sugar.  If you don't feel like using up a whole packet, combine it with some confectioner's sugar to sprinkle over the strudel before serving, if you wish.  Then bake them at 325 for 50-60 minutes, until they are a rich golden brown color.  

Let the pan cool on a rack for a few minutes before removing the strudels.  Cut them while still warm if you plan to serve them in the next few days.  Otherwise seal them up in foil and stick them in your freezer - they'll keep for a few months.  Just let them come to room temperature before serving (leave them in the open air, otherwise they will be too wet), and sprinkle with confectioner's sugar if you wish.  And voilà, you have Poppy Seed Strudel!