POPPY SEED DRESSING
This sweet and tangy poppy seed dressing recipe is the best way to dress up fruit all year long. Here's how to make it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings (2 tablespoons each)
Number Of Ingredients 7
Steps:
- Place first five ingredients in a blender; cover and process until sugar is dissolved. Stir in poppy seeds. Refrigerate, covered, until serving. Serve with fruit or salad greens.
Nutrition Facts : Calories 219 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
POPPY SEED STRUDEL
The Poppy Seed Strudel recipe out of our category Strudel! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 3h10m
Yield 1
Number Of Ingredients 16
Steps:
- For the dough: Sift flour into a bowl and form a well in the middle. Crumble the yeast into the well and mix with 2 tablespoons sugar and 50 ml (approximately 1/4 cup) of milk. Cover and let rise in a warm place for about 30 minutes. Then add the remaining ingredients (butter, egg yolks, egg and lemon zest) and knead the dough until it is smooth and comes loose from the edge of the bowl. Cover and let rise for an additional 30 minutes.
- For the filling: Boil the poppy with the milk, butter and sugar. Remove from the heat and add the cinnamon. Allow to cool, stirring occasionally.
- On a floured surface, knead the dough once more and roll out into a rectangle that is about 1 cm (2/5 inch) thick. Spread the filling over the dough and roll up the dough into a strudel. Place on a lined baking tray and let rise for another 30 minutes.
- Preheat the oven to 180°C (approximately 360°F) convection.
- Mix the egg yolk with 1-2 tablespoons water and brush over the strudel. Bake in the oven for 45-55 minutes until golden brown. Remove from oven, let cool, dust with powdered sugar, slice and serve.
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- Use a large spoon to stir in the flour mixture and the poppyseeds, forming a batter. The batter should be thick, but spreadable-- meaning it should be easy to smooth into circles on a pancake griddle. It shouldn't be overly thick or "plop" onto the griddle. You may need to add a little more milk to achieve this texture (it doesn't need to be warm milk). Start by adding a tablespoon at a time, stirring till the batter reaches the proper consistency. Don't overmix the batter-- a few small lumps are good.
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