Thank you for sharing!
INGREDIENTS
DOUGH
250 g flour, sieved
1 package baking powder (2 ts)
1 pinch of salt
120 g butter, soft
60 g sugar
1 egg
1 pinch of cinnamon
1/4 lemon, only peel, finely minced, a little cold milk
FILLING
250 g poppy seeds, finely ground
40 g sugar
2 tbsp honey
40 g breadcrumbs
40 g raisins (to your taste)
1 pinch of cinnamon
2 tbsp rum
1/4 l milk
PREPARATION
For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hours.
For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk.
Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for 40-45 minutes in medium heat.
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