Poppy Seed Strudel Without Rising

INSTRUCTIONS

• 1
  First, prepare the filling: Coarsely chop the walnuts. Then take a medium-sized pot, pour in the milk, add the poppy seeds, vanilla sugar, and white powdered sugar, and cook the entire mixture over medium heat, stirring constantly, for about 2–4 minutes until it starts to thicken.
• 2
  Once the mixture starts to thicken, add the chopped nuts, raisins, and cinnamon to the pot and continue cooking over medium heat, stirring constantly, for another 2–3 minutes until the mixture thickens. Then set the pot aside.
• 3
  Preheat the oven to 170 °C, prepare a baking sheet, and line it with baking paper.
• 4
  Now prepare the dough: Get a kitchen mixer, add the flour, milk, butter, granulated sugar, yeast, and a pinch of salt, work into a smooth dough, and divide it into 2 equal parts.
• 5
  Flour your work surface and roll out one part of the dough into a sheet about 30 cm × 40 cm using a rolling pin. Spread 1⁄2 of the poppy seed filling on the sheet, leaving 1–2 cm along one of the longer sides of the dough without filling, and then roll the dough along the longer side from the filled to the unfilled part. Seal the edges of the resulting strudel and transfer it to the prepared baking sheet. Repeat the same process with the second part of the dough and the remaining poppy seed filling.
• 6
  Take a cup, add the egg with 1 tablespoon of water, whisk them together, and brush this mixture over both strudels.
• 7
  Place the strudels in the oven and bake for 30–32 minutes at 170–175 °C.