Instructions:
- Make the filling:
- In a saucepan, warm milk with sugar until dissolved.
- Stir in ground poppy seeds, vanilla, lemon zest, and raisins (if using). Cook gently for 2–3 minutes until thickened.
- Remove from heat, stir in the browned butter for nutty depth. Let cool completely.
- Prepare pastry:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Lay 3–4 sheets of phyllo on the baking sheet, brushing each with melted butter.
- Spread poppy seed filling evenly down the middle, leaving edges clear.
- Fold sides in, then roll carefully into a log. Brush outside with butter.
- Bake:
- Bake 25–30 minutes, until golden and crisp.
- Cool slightly, then dust generously with powdered sugar.
✨ Tips & Variations:
- Authentic style: Hungarians often make homemade rétes (strudel) dough, stretching it paper thin over a big tablecloth — but phyllo is a great shortcut.
- Brown butter twist: Adds a deep, nutty flavor that balances the earthy poppy seeds beautifully.
- Serving idea: Slice warm and serve with whipped cream or even a drizzle of vanilla custard.
Would you like me to also give you the classic walnut strudel (diós rétes) recipe so you have both traditional Hungarian holiday flavors side by side?
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