Mohnstrudel, or poppy seed strudel, is a traditional Central and Eastern European dessert known for its tender, buttery yeast dough rolled with a sweet and nutty poppy seed filling. The iconic swirl pattern inside the loaf reveals its rich texture and bittersweet flavor—making it a beloved treat for holidays, family gatherings, or simply a cozy afternoon with coffee or tea.

Why You’ll Love This Recipe

Classic flavor: Deeply aromatic poppy seed filling with hints of vanilla, lemon zest, and optional cinnamon.
Eye-catching presentation: The swirl design adds visual appeal and a rustic, handmade charm.
Perfect texture: Soft yeasted dough baked to golden perfection.
Great for any occasion: Serve it warm for breakfast, with coffee, or as a festive dessert.
Make-ahead friendly: Keeps well and can even be frozen for later enjoyment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

2¼ tsp active dry yeast
¼ cup warm milk (100–110°F / 38–43°C)
½ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs, room temperature
½ cup sour cream
3½ cups all-purpose flour
¼ tsp salt

For the Poppy Seed Filling:

1½ cups ground poppy seeds
½ cup whole milk
½ cup granulated sugar
1 tsp vanilla extract
½ tsp cinnamon (optional)
zest of 1 lemon
1 tbsp butter

For Finishing:

1 egg (for egg wash)
powdered sugar, for dusting

Directions

1. Activate the Yeast:

In a small bowl, combine warm milk with 1 tsp of the sugar and the yeast.
Let sit for 5–10 minutes until foamy.

2. Make the Dough:

In a large mixing bowl, whisk together melted butter, remaining sugar, eggs, sour cream, and the yeast mixture.
Gradually mix in flour and salt until a dough forms.
Knead the dough by hand or with a dough hook for 8–10 minutes until soft and elastic.
Cover and let rise in a warm place for 1 hour, or until doubled in size.

3. Prepare the Poppy Seed Filling:

In a saucepan over medium heat, combine ground poppy seeds, milk, sugar, vanilla, lemon zest, and cinnamon.
Stir constantly until the mixture thickens, about 8–10 minutes.
Stir in the butter, then remove from heat and let the filling cool completely.

4. Assemble the Strudel:

Punch down the dough and roll it into a rectangle, approximately 12×18 inches.
Spread the cooled poppy seed filling evenly, leaving a 1-inch border around the edges.
Roll the dough tightly from the long side into a log. Pinch the seam to seal.

5. Proof and Bake:

Transfer the roll to a parchment-lined baking sheet, seam side down.
Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C).
Brush the strudel with beaten egg and bake for 35–40 minutes, or until golden brown.

6. Finish and Serve:

Let the strudel cool on a wire rack.
Dust with powdered sugar before slicing and serving.

Servings and Timing

Servings: 10
Prep Time: 1 hour 30 minutes (includes rising)
Cooking Time: 40 minutes
Total Time: 2 hours 10 minutes

Variations

Nutty touch: Add finely chopped walnuts or almonds to the filling for extra texture.
Spiced version: Increase the cinnamon or add a pinch of nutmeg for a warmer flavor.
Jam swirl: Spread a thin layer of apricot jam before adding the poppy seed mixture for a fruitier profile.
Mini strudels: Divide the dough and make smaller rolls for individual portions or gifting.

Storage/Reheating

Storage: Wrap tightly in foil or plastic wrap and store at room temperature for up to 3 days.
Refrigeration: Keeps well in the fridge for up to 5 days; bring to room temperature before serving.
Freezing: Freeze the fully cooled strudel (whole or sliced) for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in a low oven for a few minutes for a fresh-baked feel.

FAQs

What are ground poppy seeds and where can I find them?

Ground poppy seeds are finely milled and used specifically for baking. You can buy them pre-ground or grind whole poppy seeds using a spice grinder.

Can I use canned poppy seed filling?

Yes, but check the ingredient list—some canned versions are overly sweet. Homemade gives more control over flavor.

What makes this dough different from other strudels?

It’s a rich yeasted dough made with butter, eggs, and sour cream for extra tenderness and flavor.

Can I make this dough in advance?

Yes, you can refrigerate the dough overnight after the first rise. Bring to room temperature before rolling out.

How do I prevent the strudel from cracking?

Ensure the dough is rolled evenly, the filling isn’t too wet, and don’t overbake. A gentle second rise also helps.

What can I serve this with?

A cup of black coffee, tea, or mulled wine is a classic pairing. It also goes well with whipped cream or vanilla sauce.

Why did my filling leak out?

Be sure to leave a clean edge and roll the dough tightly, sealing the seam well. Overfilling can also cause leaks.

Is Mohnstrudel very sweet?

It’s moderately sweet with a hint of bitterness from the poppy seeds, balanced by lemon zest and vanilla.

Can I add raisins or dried fruit?

Yes, soaking raisins in warm water or rum and adding them to the filling is a traditional variation.

Can I make this gluten-free?

You can try a gluten-free yeast dough, though results may vary depending on the flour blend.

Conclusion

Mohnstrudel is a timeless dessert that showcases the depth and tradition of European baking. With its soft, golden dough wrapped around a rich, fragrant poppy seed filling, this classic strudel delivers comfort and elegance in every slice. Whether served at festive tables or during quiet mornings with coffee, it’s a recipe you’ll return to again and again.

Poppy Seed Strudel

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Author: Mari
Total Time: 2 hours 10 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Mohnstrudel, or Poppy Seed Strudel, is a classic German and Eastern European dessert made with sweet yeasted dough and a rich poppy seed filling. This homemade strudel recipe delivers tender slices of buttery pastry swirled with nutty, lemon-scented poppy seed paste—ideal for festive baking or cozy coffee breaks.

Instructions

Activate the Yeast:
Dissolve yeast in warm milk with 1 tsp of the sugar. Let sit for 5–10 minutes until foamy.
Make the Dough:
In a large bowl, mix melted butter, remaining sugar, eggs, sour cream, and the yeast mixture.
Gradually add flour and salt, kneading until a soft, elastic dough forms (about 8–10 minutes).
Cover and let rise for 1 hour, or until doubled in size.
Prepare the Filling:
In a saucepan, combine ground poppy seeds, milk, sugar, vanilla, lemon zest, and cinnamon.
Cook over medium heat, stirring until thickened (8–10 minutes). Stir in butter. Let cool completely.
Assemble the Strudel:
Roll out dough on a floured surface into a 12×18 inch rectangle.
Spread the cooled filling evenly, leaving a 1-inch border.
Roll tightly from the long side to form a log. Seal the seam and ends.
Final Rise and Bake:
Place the strudel seam-side down on a parchment-lined baking sheet.
Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Brush with beaten egg.
Bake for 35–40 minutes, until golden brown.
Serve:
Cool completely. Dust with powdered sugar. Slice and serve.