Poppy Seed and Pecan Strudel

Name: Poppy Seed and Pecan Strudel
Total time: 1 h 49 min
Yield: 8 servings
Ingredients: 3 cups pecans; 1 cup whole milk; ¾ cup poppy seeds; 10 Tbsp unsalted butter; ¾ cup light brown sugar; 1½ tsp kosher salt; 1 tsp vanilla extract; 6 sheets phyllo pastry; 1 large egg; ¼ cup powdered sugar

A delicate phyllo pastry filled with a rich mixture of toasted pecans, poppy seeds, and brown sugar. This elegant strudel features layers of flaky pastry wrapped around a nutty, sweet filling, perfect for special occasions.

8 servings

1 hr 49 min

Published October 4, 2025

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Ingredients

•3 cups pecans
•1 cup whole milk
•¾ cup poppy seeds
•10 Tbsp unsalted butter
•¾ cup light brown sugar
•1½ tsp kosher salt
•1 tsp vanilla extract
•6 sheets phyllo pastry
•1 large egg
•¼ cup powdered sugar

Cooking Instructions

1.
Preheat 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. Let cool.
15 min
2.
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.
15 min
3.
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.
5 min
4.
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.
5 min
5.
Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
2 min
6.
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.
10 min
7.
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.
10 min
8.
Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
45 min
9.
Just before serving, dust with powdered sugar and slice.
2 min
10.
Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.

Poppy Seed and Pecan Strudel

8 servings

1 hr 49 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat 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. Let cool.

15 min

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.

15 min

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.

5 min

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.

5 min

Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.

2 min

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.

10 min

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.

10 min

Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.

45 min

Just before serving, dust with powdered sugar and slice.

2 min

10.

Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.