Brown Butter Hungarian Poppy Seed Strudel🇭🇺

Instructions:

Prepare the dough (if homemade):
- 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?

Kitchen Essentials For This Recipe