Mohnstrudel (Poppy seed strudel) (German)

One of the German classics. I, for one, am a huge fan of strudels with their crispy flaky buttery textures, and an even greater fan of poppy seeds in almost anything. This makes what you see above one of my personal favorites. It looks more complicated to make than it actually is, so have my word on it and give it a try :). You'll pat yourself on the back for it once you take the first bite.
Hint: it's great both warm and cold, especially with milk for breakfast.

Last year: Tomato soup with mini mozzarella and chili.
Two years ago: Simple coconut brownies.
Three years ago: Smoked salmon salad with egg, rucola and avocado, Orange bread with chocolate swirl filling (Romanian cozonac, low sugar version), Wild and red rice with bell pepper and almonds. 





Ingredients (makes one small strudel, as pictured above):

• 1 small pack of all-butter puff pastry (270 or 300 g)
• 150 g poppy seeds, toasted and ground
• 100 g sugar
• 50 ml water
• 50 g butter
• 30 g walnuts or almonds, coarsely crushed
• 30 g candied citrus zest, cubed
• 2 eggs (1 for the filling and 1 to brush)

Preheat the oven to 200 degrees C.
Mix the sugar, water and melted butter in a large bowl. Add the poppy seeds and one egg and mix.

Add the chopped walnuts / almonds and the candied citrus zest.

Mix again. The filling is done. Unroll the puff pastry on a large surface. Spread the filling evenly on it, leaving about 1-2 cm of the margins bare.

Roll it gently from the top around itself until it's completely closed and log-shaped. Cut little horizontal vents along it. Brush it with the other egg (beaten) all over, insisting on the top and the seams.
Put it in the pre-heated oven and bake it for 30-35 minutes until cooked through and golden on top.

Take out, allow to cool a bit and transfer it to a serving platter. Start slicing and dig in! :)