Apple and poppy seed eyes

1. Apple filling

apples 1.8 lb (800 g) • raisins 3.5 oz (100 g)

Wash apples, peel and core them and grate coarsely. Wash raisins and soak them in water.

2. 

rye flakes 1.5 oz (40 g)

Grind oat flakes, pour them into the apples and stir. Let them rest for a while.

3. 

sugar granulated 1.5 oz (40 g)

Mix to the apples drained raisins and granulated sugar.

4. Poppy seed filling

poppy seeds 5.25 oz (150 g) • semi skimmed milk 1,5% 3.25 tbsp (50 ml) • sugar granulated 2.75 oz (80 g)

Grind poppy seeds, pour them over with hot milk, let them cool and mix sugar in.

5. Puff pastry

puff pastry 14 oz (400 g) • chicken egg 1 pc

Use a rolling pin to spread the puff pastry on a floured board into a large square (40x40 cm). Brush edges and centre with beaten egg. Pour one tablespoon of breadcrumbs into each rectangle created by the beaten egg. Spread the breadcrumbs until they reach the egg.

6. Filling

breadcrumbs 2 tbsp

Spread apple filling on the breadcrumbs. Place poppy seed filling on top of the apple one.

7. 

Roll the puff pastry with fillings from edges toward the centre.

8. 

Created double strudel ...

9. 

poppy seeds

... carefully transfer to the parchment paper or baking plate. Transfer the parchment paper with strudel to the baking tin. Brush strudel with beaten egg and sprinkle with poppy seeds.

10. 

powdered sugar

Bake in preheated oven 25 minutes. Sprinkle the finished double strudel with sifted powdered sugar.