Almost Vegan Poppy Seed Strudel

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Poppyseed strudel is my all time favourite from childhood.

An updated version on an old world classic poppyseed strudel. This recipe uses honey, but it can be made completely vegan by substituting that for agave. You can use poppyseed, or make it a nut strudel using pecans or walnuts.

I struggled for a long time to find a way to make this without Dairy, Eggs, or Soy, but I finally figured out the secret!

My grandmother used to make this recipe all the time when I was growing up, and it was by far the thing I ate the most of when I was visiting.

My family tried to make this recipe a number of times, but no one in the family seemed to get an accurate, true account of what was in it.

This was a pretty common tactic in the old days to preserve a good recipe. Even if I wanted to use her original ingredients, I wouldn’t be able to eat it these days anyway.

I discovered that my grandmother used to use sour cream as her secret ingredient, but in trying to find alternatives that I can use for my diet, I discovered coconut milk yogurt. The original also had a lot of eggs.

This has been a game changer for being able to make this strudel. You can use any plain unsweetened yogurt for this recipe, but if you are avoiding dairy or soy, coconut milk yogurt is a fantastic alternative.

This recipe is “almost vegan” because it contains honey. If you are looking to substitute honey, you could use agave, though the flavour might be slightly different.

Recipe

Ingredients

Dough

  • 2-1/2tbs yeast
  • 1 tbs white sugar
  • 1/4 cup warm water
  • 4 cups all purpose flour
  • 1/3 cup icing sugar
  • 1/4 tsp salt
  • 3/4 cup canola oil
  • 1 cup plain, unsweetened coconut milk yogurt (can be substituted for any unsweetened plain yogurt, or sour cream)

Filling

  • 2 cups ground poppyseed 
  • 1 cup water
  • 1 cup white sugar
  • 3 tbs honey (could also use agave, if avoiding honey)
  • Dash of salt (optional)
  • 1 tsp vanilla
  • 1 tbs lemon zest

Alternate filling option

Follow same directions, substituting lemon zest for cinnamon, and poppyseed for chopped nuts.

  • 2 cups finely chopped walnuts or pecans
  • 1 cup water
  • 1 cup white sugar
  • 3 tbs honey (could also use agave, if avoiding honey)
  • Dash of salt (optional)
  • 1 tsp vanilla
  • 1 tbs ground cinnamon

Instructions

  1. Start by adding 1tbs white sugar to yeast. Add 1/4cup warm water, and let stand until yeast begins to grow. 
  2. Once foamy, add in flour, icing sugar, salt, canola oil, and coconut milk. 
  3. mix well until you begin to form dough. Continue to knead the dough until all flour is mixed in and you have a ball of smooth firm dough. 
  4. Let dough rest in warm area while you begin to create the filling (approximately 30 minutes)

Filling Instructions

If you can find already ground poppyseed, this part goes together fairly quick. (or finely ground, or chopped nuts if using this alternate filling)

If you need to ground your poppyseed down, you can do this ahead of time in preparation, or even the day before (and leave the grounds in a sealed container in the fridge overnight to stay fresh).

  1. In a pot, add 1 cup water, and bring to a boil. Keep on medium heat, and add 1 cup white sugar, and stir until dissolved. 
  2. Add in ground poppyseed, lemon zest, vanilla, salt(optional), and honey. 
  3. Bring mixture to boil, and stir continuously until poppyseed is thick, and has a viscous consistency.
  4. Do not let stick to bottom of pot, as it will burn easily. Once poppyseed mixture has reached a jam like consistency, remove from heat, and let cool.

Assembly

Preheat Oven to 450F (232C)

  1. Start by dividing your dough in two, and roll one ball of dough out into a large rectangle roughly 12″ by 16″. 
  2. Once rolled out, take half the poppyseed mixture, and begin to spread with a knife, or spatula across your rolled out dough, leaving 1 inch margins all the way around your dough. 
  3. Begin to roll the dough from one end, leaving the 16″ length, and rolling the 12″ width.
  4. Once rolled, pinch dough together to create a sealed seam, and fold ends under to keep filling inside during baking. 
  5. Place in parchment lined baking dish, or on a baking tray. Let rest while you repeat for the second roll. 
  6. Once both rolls are placed in the baking dish, place in oven at 425F for 30 minutes.

Notes

This recipe will keep for about a week before the dough goes stale. It can be wrapped up and frozen as a whole roll in the freezer, and cut into slices for serving at a later date.

This recipe can also make 4 smaller rolls. If you are looking for a thiner roll, try dividing dough and filling into 3 or 4 groups instead of the 2 larger rolls. Follow all the same instructions, but give them more space to bake on a larger pan or sheet.


Almost Vegan Poppyseed Strudel

Almost Vegan Poppyseed Strudel

Yield: 2 large rolls
Prep Time: 1 hour
Bake Time: 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours

A classic old world poppyseed strudel updated for the new world. This recipe is an updated version that can be made either completely vegan, or depending on your personal values, it uses some honey.

Ingredients

  • Dough
  • 2-1/2tbs yeast
  • 1 tbs white sugar
  • 1/4 cup warm water
  • 4 cups all purpose flour
  • 1/3 cup icing sugar
  • 1/4 tsp salt
  • 3/4 cup canola oil
  • 1 cup plain, unsweetened coconut milk yogurt (can be substituted for any unsweetened plain yogurt, or sour cream)
  • Filling
  • 2 cups ground poppyseed
  • 1 cup water
  • 1 cup white sugar
  • 3 tbs honey (could also use agave, if avoiding honey)
  • Dash of salt (optional)
  • 1 tsp vanilla
  • 1 tbs lemon zest
  • Alternate filling option
  • Follow same directions, substituting lemon zest for cinnamon, and poppyseed for chopped nuts.
  • 2 cups finely chopped walnuts or pecans
  • 1 cup water
  • 1 cup white sugar
  • 3 tbs honey (could also use agave, if avoiding honey)
  • Dash of salt (optional)
  • 1 tsp vanilla
  • 1 tbs ground cinnamon

Instructions

    Dough

    1. Start by adding 1tbs white sugar to yeast. Add 1/4cup warm water, and let stand until yeast begins to grow.
    2. Once foamy, add in flour, icing sugar, salt, canola oil, and coconut milk.
    3. mix well until you begin to form dough. Continue to knead the dough until all flour is mixed in and you have a ball of smooth firm dough.
    4. Let dough rest in warm area while you begin to create the filling (approximately 30 minutes)

    Filling

If you can find already ground poppyseed, this part goes together fairly quick.

If you need to ground your poppyseed down, you can do this ahead of time in preparation, or even the day before (and leave the grounds in a sealed container in the fridge overnight to stay fresh).

  1. In a pot, add 1 cup water, and bring to a boil. Keep on medium heat, and add 1 cup white sugar, and stir until dissolved.
  2. Add in ground poppyseed, lemon zest, vanilla, salt(optional), and honey.
  3. Bring mixture to boil, and stir continuously until poppyseed is thick, and has a viscous consistency.
  4. Do not let stick to bottom of pot, as it will burn easily. Once poppyseed mixture has reached a jam like consistency, remove from heat, and let cool.

Assembly

    You can now begin to roll out your dough. This recipe is enough to make two large poppyseed rolls.

    1. Start by dividing your dough in two, and roll one ball of dough out into a large rectangle roughly 12" by 16".
    2. Once rolled out, take half the poppyseed mixture, and begin to spread with a knife, or spatula across your rolled out dough, leaving 1 inch margins all the way around your dough.
    3. Begin to roll the dough from one end leaving the 16" length, and rolling the 12" width.
    4. Once rolled, pinch dough together to create a sealed seam, and fold ends under to keep filling inside during baking.
    5. Place in parchment lined baking dish, or on a baking tray. Let rest while you repeat for the second roll.
    6. Once both rolls are placed in the baking dish, place in oven at 425F for 30 minutes.

    While baking the tops should turn a medium to dark brown. Remove from oven, and let cool. Once cooled, cut in slices to serve.

Notes

This recipe will keep for about a week before the dough goes stale. It can be wrapped up and frozen as a whole roll in the freezer, and cut into slices for serving at a later date.

Nutrition Information
Yield 28 Serving Size 1
Amount Per Serving Calories 302Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 75mgCarbohydrates 40gNet Carbohydrates 0gFiber 2gSugar 21gSugar Alcohols 0gProtein 4g