---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Hungarian Poppyseed Strudel
  Categories: Breads, Ethnic, Quick
       Yield: 12 Servings
  
       1 lb Strudel dough (see next mess
     1/2 lb Poppyseeds, ground in mortar
     3/4 c  Vanilla sugar (see below)
       2    Large eggs, the yolks separa
            Whites, and the whites stiff
       1 tb Flour
     1/2 ts Lemon peel, grated
       6 tb Butter (unsalted), softened
       1 c  Milk, heated
     1/4 c  Raisins, soaked in warm wate
            Minutes then drained
       1    Apple, peeled, cored and gra
       4 tb Butter or lard, melted
  
   In a bowl, beat the vanilla sugar with the egg yolks until the mixture is
   smooth and light-colored. Beat the flour, lemon peel, butter
   and--finally--hot milk into the egg-and-sugar mixture. Put the mixture into
   a saucepan. Bring it gently to a simmer and mix in the poppyseeds. When the
   mixture returns to a simmer, turn off the heat. Let the mixture cool to
   room temperature. When the mixture is cooled, mix in the raisins (soaked
   and drained) and grated apple, then fold in the stiffly beaten egg whites;
   if this filling is too thick to spread, add a little COLD water. Sprinkle
   melted butter or lard over the prepared sheet of strudel dough. Spread the
   filling on one third of the dough and foll up the strudel. Bake in
   preheated 375-degree oven for about 40 minutes, or until the strudel is
   crisp and brown. Serve while still warm, cut into short lengths. NOTE:
   
   Although many traditional recipes mix the poppyseeds with apricot jam, you
   will find substituting grated apple, as in this recipe, a wonderful taste
   alternative.
   
   For yet another variation, reduce the quantity of poppyseeds to 1/4 lb, and
   instead of the apples, use 1 lb of pumpkin flesh, diced and cooked. *
   
   VANILLA SUGAR: Granulated sugar--or, in special cases, confectioner’s
   sugar--flavored by being stored with a vanilla bean (sliced) in a tightly
   covered container for a week or more. Instead of posting the Strudel Dough
   recipe under it’s own title, I'll post it under this heading so as to keep
   them together.
  
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