poppy strudel
Poppy Strudel Source: Solo Foods 2 strudel (16 to 20 servings) 1 can Solo or 1 jar Baker poppy filling 1/3 cup currants 1 teaspoon grated lemon peel 3 tablespoons lemon juice 1 (16...
Ingredients
- 2strudel (16 to 20 servings)
- 1cansolo or 1 jar baker poppy filling
- 1/3cupcurrants
- 1teaspoongrated lemon peel
- 3tablespoonlemon juice
- 1(16 ounce) package phyllo dough
- 1/2cupfinely chopped walnut or pecans
Directions
- 1
Poppy Strudel Source: Solo Foods 2 strudel (16 to 20 servings) 1 can Solo or 1 jar Baker poppy filling 1/3 cup currants 1 teaspoon grated le
- 2
Grease large baking sheet and set aside
- 3
Combine poppy filling, currants, lemon peel, and lemon juice in medium-size bowl and set aside
- 4
Unfold phyllo dough and place between 2 slightly damp dish towels to keep leaves from drying out
- 5
Place 1 leaf of phyllo dough on clean dish towel and brush with melted butter
- 6
Place second leaf on top and brush with melted butter
- 7
Repeat with 8 more leaves
- 8
Spread half of poppy filling over dough to with 1 1/2 inches of edges all the way around