In a large bowl, combine flour and salt. Add egg, oil, and lukewarm water. Knead until smooth and elastic.
Cover with a warm bowl and let rest for at least 30–40 minutes.
Make the brown butter filling:
In a saucepan, melt butter over medium heat until it turns golden and nutty.
Stir in ground poppy seeds, sugar, vanilla, zest, and warm milk until thickened into a paste.
Fold in soaked raisins if using. Let cool.
Stretch the dough:
On a floured tablecloth, roll out the dough thinly. Using your hands, carefully stretch it until nearly transparent (traditional rétes style). Trim off thicker edges.
If using phyllo, layer 3–4 sheets brushed with melted butter.
Assemble:
Spread the cooled poppy seed filling evenly over the dough, leaving edges clear.
Roll up tightly using the cloth, tucking in the ends. Transfer seam-side down to a greased baking sheet.
Bake:
Brush with melted butter. Bake at 375°F (190°C) for 30–35 minutes, until golden brown.
Finish:
Cool slightly, dust with powdered sugar, and slice into pieces. Serve warm or at room temperature.
✨ The brown butter gives a deep, nutty note that beautifully complements the earthy sweetness of poppy seeds, making this strudel even more luxurious.
Would you like me to also share a shorter, coffeehouse-style version of this recipe (with ready-made phyllo) that you can whip up quickly for family or guests?
