Mohnstrudel

Mohnstrudel, or poppy seed strudel, is a sweet pastry from Central European cuisine. It consists of a thin, elastic dough stretched to a nearly transparent sheet, wrapped around a sweet filling of ground poppy seeds.

The filling is typically ground poppy seeds cooked with milk or cream, sugar, and flavorings such as vanilla, lemon zest, and sometimes butter. Some variants mix in raisins, chopped nuts, or breadcrumbs. The dough, a classic strudel dough, is made from flour, water, a little oil or egg, and salt, kneaded and rested, then rolled or stretched extremely thin until translucent. After filling, the dough is rolled or folded into a log and baked until golden.

Mohnstrudel is commonly served warm or at room temperature, dusted with powdered sugar and sometimes accompanied by vanilla sauce or custard. In some regions, the filling is enhanced with additional ingredients or shaped in slightly different ways, but the essential concept remains the same: a thin pastry encasing a fragrant poppy seed mixture.

Regional context varies, but the dish is most closely associated with Austria and southern Germany. Similar preparations appear in neighboring countries under names such as makový závin in Czech and Slovak cuisines, reflecting a shared Central European tradition of using poppy seeds in pastry fillings. Mohnstrudel forms part of traditional holiday or dessert repertoires and is appreciated for its delicate texture and nutty, aromatic filling.