Brown Butter Hungarian Poppy Seed Strude

Brown Butter Hungarian Poppy Seed Strudel (or Mákos Rétes) is a delicious and traditional Hungarian pastry. It’s made with flaky layers of dough filled with a sweet, nutty poppy seed filling and finished off with brown butter, which adds a rich and toasty flavor. It’s a perfect dessert for special occasions or whenever you want something that’s both comforting and indulgent.

Here’s a recipe to make Brown Butter Hungarian Poppy Seed Strudel:

Brown Butter Hungarian Poppy Seed Strudel

Ingredients:

• For the Strudel Dough:

  • 2 cups all-purpose flour

  • 1/2 tsp salt

  • 1 egg

  • 1/4 cup vegetable oil

  • 1/2 cup warm water (add more if needed)

  • 1 tbsp vinegar (helps make the dough more elastic)

• For the Poppy Seed Filling:

  • 1 cup poppy seeds (preferably freshly ground or finely milled)

  • 1/2 cup sugar

  • 1 cup milk

  • 1/4 cup honey

  • 1/2 tsp vanilla extract

  • 1/4 tsp cinnamon (optional, for warmth)

  • Pinch of salt

• For the Brown Butter:

  • 6 tbsp unsalted butter

  • 2 tbsp powdered sugar (optional, for drizzling)

  • 1/2 tsp vanilla extract (optional, for added flavor)

• For Assembly:

  • 1/4 cup breadcrumbs (preferably lightly toasted)

  • Powdered sugar (for dusting, optional)

Instructions:

1. Prepare the Strudel Dough:

   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg, vegetable oil, warm water, and vinegar.

   • Mix everything together until the dough starts to come together. If the dough feels too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a bit more water, one tablespoon at a time.

   • Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If necessary, cover the dough and let it rest for 30 minutes to relax.

2. Make the Poppy Seed Filling:

   • In a saucepan, combine the poppy seeds, milk, sugar, honey, and cinnamon (if using). Stir everything together and bring it to a simmer over medium heat. Let it cook for 5-10 minutes, stirring occasionally, until the mixture thickens and the poppy seeds absorb most of the liquid.

   • Once the mixture has thickened, remove it from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly while you prepare the dough.

3. Roll Out the Dough:

   • Once the dough has rested, flour a clean surface and begin rolling it out. Stretch it with your hands as well (traditional strudel dough is often pulled and stretched thin by hand).

   • Roll the dough as thin as possible without tearing it. You should end up with a large, thin rectangle (about 18×12 inches).

   • If the dough becomes sticky, sprinkle with a little more flour or use a clean kitchen towel to gently lift and stretch it. The thinner the dough, the flakier the strudel will be.

4. Assemble the Strudel:

   • Preheat your oven to 350°F (175°C).

   • Spread the toasted breadcrumbs over the rolled-out dough, leaving about an inch border around the edges. The breadcrumbs help absorb the moisture from the filling and keep the dough crispy.

   • Evenly spread the poppy seed filling over the breadcrumbs.

   • Starting from one end, carefully roll up the dough into a log or cylinder, like a jelly roll. Tuck in the edges as you go to ensure the filling doesn’t spill out.

   • Place the rolled-up strudel seam side down on a baking sheet lined with parchment paper or greased with butter.

5. Bake the Strudel:

   • Brush the top of the strudel with a little melted butter or egg wash (if desired).

   • Bake in the preheated oven for 25-30 minutes or until the strudel is golden brown and crisp.

6. Make the Brown Butter:

   • While the strudel is baking, melt the unsalted butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it!

   • Once the butter is browned, remove it from the heat and stir in the vanilla extract and powdered sugar (if using). This will give the butter a bit of sweetness and a beautiful sheen.

7. Finish the Strudel:

   • Once the strudel is done baking, remove it from the oven and drizzle the warm brown butter over the top.

   • Allow the strudel to cool slightly before slicing.

   • If you like, dust the top with powdered sugar for an extra touch of sweetness.

8. Serve:

   • Slice the Brown Butter Hungarian Poppy Seed Strudel into pieces and serve warm or at room temperature. It’s delicious with a cup of coffee or tea!

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Tips:

• Poppy Seed Texture: If you don’t have finely ground poppy seeds, you can grind them yourself in a spice grinder or food processor to create a finer texture for the filling.

• Dough Stretching: The dough is traditionally stretched by hand to achieve a super-thin layer. If you’re unsure about this technique, you can simply roll the dough out with a rolling pin, but stretching by hand gives it that traditional, flaky texture.

• Breadcrumbs: Toasting the breadcrumbs before using them in the filling gives them a golden crunch that adds a nice texture contrast to the creamy poppy seed filling.

Serving Suggestions:

• This strudel is delicious on its own but also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

• A light fruit compote (like berry or apple) would add a refreshing contrast to the richness of the poppy seed filling.

Brown Butter Hungarian Poppy Seed Strudel is a perfect blend of crunchy, creamy, and nutty flavors. The combination of flaky dough, sweet poppy seeds, and the rich brown butter topping is absolutely irresistible! If you give it a try, let me know how it turns out!