Mini yeast-free strudels are among my favorite cakes. That’s why I’m finally sharing this recipe with you. They have a soft, slightly crumbly crust and can be filled generously with poppy seeds, walnuts, almonds, carob, or any other filling prepared in the same way.
The big advantage of this dough is that it doesn’t use yeast. So you don’t have to wait for the dough to rise. After kneading, you only need to let it rest for a short time, about as long as it takes to prepare the filling. This makes it a practical recipe for those times when you want homemade pastries but don’t want to spend hours in the kitchen.
This amount of dough makes three smaller strudels. In this recipe, there are two strudels with poppy seed filling and one strudel with walnut filling. Since I like a lot of filling, I use about 20 dkg of filling per strudel. This way, each slice gets a distinct, full layer and the ratio between dough and filling remains nicely balanced.
Dough ingredients
- 20 dkg margarine
- 1 no
- 1 cup sour cream
- 1 tablespoon baking powder
- 1 tablespoon sugar
- a little salt
- 1 dl milk
- approximately 50 dkg of flour
Fillings
I love strudels with a hearty filling. That’s why I count on about 20 dkg of poppy seeds, walnuts, almonds, carob or similar filling per strudel. The exact amount of liquid and sugar can be slightly adjusted according to the texture and your own taste, but the filling must ultimately be firm and sticky.
For 2 poppy seed strudels
- 40 grams of poppy seeds
- 1-2 dl warm milk
- orange peel
- sugar to taste
- a little cinnamon
For 1 walnut strudel
- 20 dkg of walnuts
- 1 dl warm milk
- sugar to taste
- lemon peel
- vanilla sugar
- raisins to taste
Raisins can be added to both fillings to taste. The amount of sugar can also be adjusted depending on how sweet you want the strudel. The most important thing is not to thin the filling, as a filling that is too thin can easily leak out of the dough during rolling and baking.Dough preparation
- Place the ingredients in a deep bowl in the correct order. Use a bowl that is large enough to easily mix and knead the dough without the ingredients spilling over the edge.
- Make sure the margarine is soft before you begin. Soft margarine will mix more evenly with the egg, sour cream, sugar, salt, baking powder, and milk. If the margarine is still hard, small lumps may remain in the batter, making it difficult to achieve a uniform texture.
- Add the flour last. This makes it easier to judge how much flour is actually needed, as flour does not always absorb exactly the same amount of liquid. Therefore, add the flour gradually, while mixing.
- Generally, about 1/2 kg of flour is needed. The final dough should be medium firm: firm enough to roll out and hold a rich filling, but not so dry that it cracks or crumbles during shaping.
- If you add flour at the beginning and notice that the dough is too dry, you can adjust the texture by adding a little milk. Don’t add a large amount of milk at once, but work gently until the dough is pliable enough again.
- Knead the dough until the ingredients are well combined and a uniform mass is formed. The dough does not need to be kneaded for too long. As soon as it is firm, cohesive and easy to handle, it is ready.
- Divide the kneaded dough into three approximately equal balls. If you divide the portions evenly now, the three strudels will be approximately the same size later and will bake more evenly.
The dough balls don’t need to rest for long. Let them rest while you prepare the filling. This short rest period makes the dough a little easier to roll without having to wait long.
Preparing poppy seed filling
Place the poppy seeds in a suitable bowl and add sugar to taste. Then pour over the hot milk. Start with an amount that makes the poppy seeds moist and spreadable, but not thin or runny.
Grate the orange zest into the mixture and add a little cinnamon. Mix everything carefully so that the sugar, milk, orange zest and cinnamon are evenly distributed in the poppy seeds.
The filling should be sticky. When you run a spoon through it, the mixture should hold its shape somewhat and not run off the spoon like a thin sauce. A firm, moist filling is easier to spread on the dough and holds in place better during rolling.
If the poppy seed filling is still too dry and crumbly, you can carefully add a little more warm milk. Do not add more than necessary, as a filling that is too wet can soften the dough and cause it to leak during baking.
Prepare the walnut filling
Prepare the walnut filling in the same way as the poppy seed filling. Mix the walnuts with sugar to taste and pour over warm milk. Then add the lemon zest and vanilla sugar.
Mix everything well until you have a smooth, sticky mixture. This filling should also be easy to spread, but still firm enough not to run off the rolled out dough.
Raisins can be added to taste. Spread them evenly throughout the walnut filling so that they don’t all end up in one part of the strudel later. Those who like raisins in the poppy seed filling can add them in the same way.Mini-strudel shape
- Take one ball of dough and place it on a suitable work surface. Roll out the dough quite thinly into a square or roughly rectangular sheet. Try to roll out the dough as evenly as possible so that there are no very thick or very thin areas.
- The dough needs to be thin enough to form a nice relationship with the filling after baking, but it shouldn’t be so thin that it tears when you put the filling in. Work slowly and press evenly as you roll.
- Spread the filling of your choice onto the rolled out dough. Spread the filling evenly so that each slice of strudel contains approximately the same amount of filling. Do not press the filling into the dough hard, but spread it gently over the surface.
- Spread the filling almost to the edges, but leave about 2-3 cm of dough exposed at the end. This exposed part is important because it allows the dough to stick well to itself during rolling.
- When the filling is applied all the way to the edge, it is more likely to squeeze out during rolling. The seam may also not close properly, making the strudel more likely to open up during baking.
- Carefully roll the dough into a compact strudel. Try to shape the roll evenly and do not tighten it too much. Too much pressure can cause the filling to leak out the sides or damage the dough.
- Press the edges and ends of the strudel together with your fingers. Pay special attention to the seam and sides. A well-sealed strudel will hold the filling better during baking.
- Repeat the same process with the other two dough balls. Fill two buns with poppy seed filling and one with walnut filling, as in the original recipe.
Oven preparation
Place the three shaped strudels on a greased baking sheet. Place them seam side down so that the rolls seal better during baking. Make sure there is space between the strudels so that warm air can circulate around them and the sides can also be baked.
Brush the top with a beaten egg and a little oil. Spread the mixture evenly along the path, including along the rounded top. This layer will help the strudels get a nice, shiny, browned crust during baking.
According to my mom, adding a little oil to the egg also helps prevent the dough from tearing. I trust her and that’s why I always use this method.
Strudel tray
Bake the strudels for about half an hour at 200-220°C. Pay close attention to the color of the top during the final part of baking. Not all ovens work the same, so the strudels may brown a little faster in one oven than in another.
The strudel is done when the top is nicely browned. The dough should look dry and baked and have a distinct golden brown to brown color. A pale top may indicate that the dough needs to rise a little longer.
It’s best not to open the oven door all the time while baking. First, look through the oven window to check the color. This will help keep the temperature inside the oven as even as possible.
After baking
Carefully remove the baking sheet from the oven. The filling and dough are very hot immediately after baking, which means the strudels may still be fragile. So leave them on the sheet for now and do not try to move them or cut them into thin slices right away.
Cover the warm strudels with a clean towel and leave them there until they cool slightly. Covering will keep the crust softer and the dough will get the nice, soft texture that is characteristic of these strudels.
Cut the strudel into pieces only after it has cooled sufficiently. Use calm, even movements when cutting to keep the slices clean and to prevent the filling from squeezing out of the still warm dough.
Serve
These mini strudels can be eaten slightly warm or completely cooled. Serve sliced so that the spiral of dough and fillings are clearly visible. The poppy seed filling adds a full, spicy flavor with a fresh accent of orange and cinnamon, while the nut filling is rich and aromatic thanks to lemon zest and vanilla sugar.
I can eat these strudels with literally any meal. They are especially delicious in the morning with coffee. Thanks to the firm dough and generous filling, just a few pieces are enough for a delicious breakfast or a quiet moment with coffee.
They also look great on a plate with different pieces of dough. Since there are two types of filling, guests can choose between poppy seed and walnut filling. Alternatively, you can cut each type separately and arrange them neatly next to each other.
Practical tips for a good result
- Use soft margarine: it makes the dough easier to knead and results in a more even texture.
- Add the flour gradually: this will prevent the dough from being unnecessarily dry and tough.
- Pay attention to the consistency of the filling: it must be sticky and spreadable, but not liquid.
- Leave 2-3 cm free from the edge: this will allow the strudel to be rolled up properly.
- Seal the ends carefully: this will prevent the filling from leaking out during baking.
- Roll out the dough evenly: an even thickness will ensure that the entire strudel is baked at the same time.
- Let the strudels cool first: this way they will be easier to cut and the filling will hold in place better.
Save
Allow the strudels to cool completely before storing. If they are still warm and covered or wrapped, condensation may form, making the dough more moist.
Store the slices well covered to prevent them from drying out and to maintain their soft texture. You can also store the strudels whole and cut them just before serving. This will keep the cut surface protected for longer.
Frequently asked questions
Does the dough have to rise?
No. This recipe is made without yeast. Therefore, the dough does not need to rise and only rests briefly while the fillings are prepared.
How firm should the dough be?
The dough should be medium firm. It should be firm enough to roll and curl, but not dry, crumbly, or difficult to shape.
Why is the flour added last?
By adding the flour last and gradually, you will be able to better judge how much is needed, reducing the risk of the dough being too dry.
How do I know if the filling is good?
The filling should be sticky and easy to spread. It should not fall apart when it dries, but it should not be so thin that it runs off the dough.
When are the strudels ready?
After about half an hour at 200-220°C, the top should be nicely browned. The color of the crust is the most important sign that the strudel is done.
Why are strudels covered after baking?
Temporarily covering the warm strudels with a towel can soften the crust slightly while the dough cools, making them easier to cut into neat pieces.
