Poppy Seed and Pecan Strudel
Poppy Seed and Pecan Strudel is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13–15 minutes.
Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13–15 minutes.
Let mixture cool.
Scrape into a food processor.
Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla.
Process until a paste forms.
Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave).
Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
Place a stack of 6 phyllo sheets on a work surface.
Cover with plastic wrap, then a damp kitchen towel.
Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter.
Top with another sheet of phyllo and brush lightly with butter.
Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides.
Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath.
Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length.
Brush with egg.
Bake strudel until golden and crisp, 40–45 minutes.
Transfer baking sheet to a wire rack and let strudel cool.
Just before serving, dust with powdered sugar and slice.
Do Ahead: Strudel can be baked 1 day ahead.
Let cool completely, then cover with plastic wrap and store at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.