POPPY-SEED STRUDEL ROLLS

These poppy-seed strudel rolls are rich, comforting, and just cheeky enough to make you believe you can dig mines or conquer hills after devouring more than one piece. Skip your diet—these are meant to be enjoyed! 

This is another recipe from my aunt who lived in Croatia and she managed to combine both food cultures the best way possible❤️

Poppy seed rolls

Ingredients

Dough

  • 500 g all-purpose flour

  • Pinch of salt

  • 50 ml vegetable oil

  • lukewarm water (about 200–250 mL)

Filling

  • 700 g ground poppy seeds

  • 300 g sugar (adjust to taste)

  • 500 ml milk

  • 250 g butter, melted

  • 700 ml heavy cream (min. 30–35% fat)

  • 1 packet vanilla sugar (or 1 tsp vanilla extract)

  • 1 egg

Preparation:

1. Prepare the dough

  1. Mix flour, salt, oil, and just enough lukewarm water to form a soft, elastic dough.

  2. Coat the dough with oil, cover, and let it rest for 30 minutes.

2. Make the filling

  1. Heat the milk, then add the ground poppy seeds, sugar, butter, and vanilla.

  2. Cook gently until thickened, then cool slightly.

  3. Stir in the egg yolk and half the cream.

  4. Whip the egg white with the remaining cream until firm peaks form, then fold gently into the poppy mixture.

3. Assemble

  1. Roll dough thinly—think strudel or burek level thin. Trim edges.

  2. Spread the poppy filling evenly across the dough.

  3. Roll up like a log and cut to fit your baking tray.

  4. Place the pieces snugly in a greased baking dish.

  5. Pour the remaining cream over the rolls.

4. Bake & serve

  • Bake at 180 °C (350 °F) for ~30 minutes, until golden and bubbling.

  • Dust with powdered sugar and serve warm. 

Tips & Personal Touches

  • Sugar toggle: Traditionally around 300 g, but feel free to go lighter—or heavier, if you're feeling indulgent.

  • Texture talk: The dough should be so thin it quivers under your hands.

  • Substitutes for heavy cream:

    • 🥛 500 ml milk + 200 ml melted butter (blend for a heavy cream substitute)

    • 🧀 350 g mascarpone + 350 ml milk (mix well — richer and thicker)

    • 🥄 700 ml evaporated milk (good for cooking, not whipping)

  • Serving size: Make 12–16 smaller rolls or 8 hearty ones; they’re substantial!

  • Clear layout – steps, ingredients, and tips 

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