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Vegan Poppy Seed Strudel

Vegan Poppy Seed Strudel




1 Strudel


1 Hour 40 Minutes


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  • 5 tsp Fleischmann’s Traditional Yeast
  • 1/2 cup sugar
  • 2/3 cup soy milk
  • 1/4 cup vegetable oil
  • 2 tbsp Fleischmann’s Corn Starch
  • 3 tbsp water
  • 2 1/2 cups flour plus 1/2 cup or so for kneading
  • Filling:

  • 2 cups ground poppy seed (use coffee grinder or high speed blender)
  • 1 cup soy milk (or plant milk of choice)
  • 1 tbsp vegan butter
  • 1/4 cup coconut cream
  • 1/2 cup golden yellow sugar
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1 tsp orange extract
  • 1/2 cup chopped walnuts
  • 2 tbsp ground flax seeds (or chia will do!)
  • Glaze:

  • 1/2 cup icing sugar
  • 1 tbsp water




  1. In a saucepan or microwave, warm up the milk. It shouldn't be too hot, just warm to the touch.
  2. Add milk to a bowl with ground poppy seeds and stir in to soften the seeds.
  3. To this bowl add butter, coconut cream, sugar, cinnamon, both extracts, walnuts and flax seed and stir to combine.
  4. Transfer mixture into a saucepan and cook on low heat to evaporate the moisture, about 10-15 minutes.
  5. When mixture is thick, transfer into a heat safe dish, cover and place in the fridge to completely cool. Mixture should become a paste when cooled.
  6. Dough

  7. In a saucepan warm milk and sugar until temperature reaches approximately 95ºF. Transfer to a heat safe dish and add yeast. Allow to sit for 10 minutes to allow yeast to grow.
  8. In another bowl combine cornstarch and water and add to the yeast mixture.
  9. In a mixing bowl add flour, oil, yeast mixture and mix with a spatula until a dough ball is formed. Transfer dough to a floured surface and knead for about 10 minutes until dough is soft and not sticky.
  10. Place dough in a bowl, cover with a dish towel and set in a warm place to rise for about 40 minutes.
  11. Preheat oven to 350ºF.
  12. After dough has risen, punch the air out and transfer to a floured surface or on parchment and roll into a rectangle about 1/4" thick.
  13. Add filling and spread evenly leaving about a 1 1/2" border around the rectangle of dough.
  14. Roll dough and wrap in parchment paper (ideally cut a long piece of parchment so you can roll the strudel twice over, then loosen to leave a 2" gap for expansion) - this will help keep it's shape and prevent cracking.
  15. Bake on a cookie sheet for 25-30 minutes or until the top is golden brown. Remove from oven and allow to cool for 15 minutes.
  16. Drizzle glaze over the top of the strudel, slice and enjoy!
  17. Recipe created by @the.cake.mama


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