POPPY SEED & CHERRY STRUDELS

A classic with a twist

These strudels are one of those desserts that look festive and taste like comfort. Juicy sour cherries, finely ground poppy seeds, and layers of filo sheets soaked in creamy vanilla filling… all baked to golden perfection, then kissed with a simple sugar syrup. They’re easy to make, especially with store-bought pastry, but the result feels rich and homemade.

Perfect for any occasion, or just because you feel like treating yourself. I made four strudels, and none made it to the next day.

Poppy seed and cherry strudels

🧾 Ingredients

For the creamy batter:

  • 5 whole eggs

  • 250 ml oil (sunflower or neutral)

  • 250 ml sugar (about 1 cup)

  • 250 ml plain yogurt

  • ½ packet baking powder (about 8 g)

For the two fillings:

  • 50 g semolina

  • 50 g breadcrumbs

  • 200 g ground poppy seeds

  • 300 g pitted sour cherries (drained)

For assembling:

  • 500 g filo pastry (about 15 sheets)

  • Remaining batter for brushing

For the syrup:

  • 200 ml water

  • 200 ml sugar

👩‍🍳 Instructions

1. Make the base batter
Whisk the eggs and sugar until light and foamy. Then gradually add the oil, yogurt, and baking powder. Mix until smooth.

2. Divide and flavor

  • Split the batter into two equal parts.

  • In one bowl, add semolina + breadcrumbs – this will be the base for the cherry strudel.

  • In the second bowl, mix in the ground poppy seeds – for the poppy strudel.

3. Assemble the strudels

  • Preheat oven to 180°C (356°F).

  • Take 3 sheets of filo for each strudel.

    • For cherry strudels: Brush each sheet with the semolina mixture. On the last one, add a handful of sour cherries along the edge and roll tightly into a log.

    • For poppy seed strudels: Brush each sheet with the poppy mixture. Don’t add fruit. Roll as above.

  • Repeat until you have 4 strudels (2 of each). Use leftover filling to brush over the rolled strudels.

4. Bake
Place the strudels on a greased or lined baking tray.
Bake for 30 minutes or until golden and firm to the touch.

5. Make the syrup
While baking, boil 200 ml water + 200 ml sugar until the sugar dissolves fully. Let it cool slightly.

6. Finish and serve
Pour the syrup evenly over the hot strudels. Let them cool completely so they soak up the syrup. Slice and enjoy!

💡 Tips & Notes

  • Cherry juice: Drain cherries well so they don’t soak the pastry. You can even pat them dry.

  • Crunchy top: Brush with melted butter for extra crispiness.

  • Syrup timing: Always pour syrup over hot strudels – that’s how they absorb best.

  • Make ahead: You can assemble the strudels a few hours earlier and bake when needed.

  • Flavor twist: Add vanilla or lemon zest into the batter for a fresh note

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