Curd Cheese Poppy Seed Strudel with Vanilla Sauce

For the curd poppy seed strudel, first prepare the strudel dough. To do this, knead all the ingredients into a smooth dough, form it into a ball and brush it thinly with oil and cover it with cling film.

Let the dough rest for about 1/2 hour. While the dough is resting, prepare the filling and preheat the oven to 180 °C.

For the curd filling, mix all ingredients well. For the poppy seed filling, mix the ground poppy seeds with the warm milk and add the remaining ingredients for the poppy seed filling.

Roll out the strudel dough thinly and spread 1/3 of the dough with melted butter, spread the remaining dough first with the curd filling, then spread the poppy seed filling on top.

Roll up the strudel from the filled side and place on a baking tray lined with baking paper. Bake in the preheated oven for about 45 minutes.

In the meantime, prepare the vanilla sauce by mixing the pudding powder with a little milk until smooth, bring the remaining milk to the boil together with the whipped cream and stir in the dissolved pudding powder, bring everything to the boil together.

Then stir in the sugar and the pulp of the vanilla bean. Serve the strudel together with the hot vanilla sauce.

Preparation Tip:

The curd poppy seed strudel tastes especially good with a vanilla sauce, but is also extremely juicy and tasty on its own.

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