Iced Pistachio and Poppy seed strudel
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1) Pre-heat the oven to 180ºF/350ºC/Gas mark 4.
2) Line a large baking tray with baking parchment.
3) Mix the sliced apples with the chopped dates, breadcrumbs, brown sugar, and cinnamon.
4) Melt the butter/margarine either in the microwave or a small saucepan.
5) Lay 3 sheets of filo pastry side by side on a clean tea towel, overlapping the longest edges by 5cm (2 inches). Brush with a little of the melted butter.
6) Cover with the remaining sheets of filo, overlapping them as before; brush with butter.
7) Place the apple mixture on the filo pastry. Using the tea towel to help, roll the filo from the longest edge to form a thick parcel. Roll it onto a lined baking tray into the shape of a horseshoe. Brush with a little more butter and dust with icing sugar.
8) Bake for 20 minutes or until golden brown. Cool for 10 minutes.
9) For the glaze, mix the icing sugar and lemon juice together. Drizzle over the warm strudel and sprinkle over the poppy seeds and pistachio nuts.

To serve the stylish way: Cut into slices and serve as required.
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cook: Tea

Iced Pistachio and Poppy seed strudel

This is traditional Jewish Classic dessert especially at your Purim celebration. It is customary to have food containing poppy seeds, fruits and nuts as this is what Esther ate whilst she was keep prisoner in the palace –they were some of the few ingredients that she could obtain that were kosher!
Not only do poppy seeds add flavour, but they also enhance the appearance of breads, biscuits and cakes: dips and spreads; salads and dressings.

Preparation Time:30 minutes Cooking Time: 25 minutes
Serves: 10 -12 Can be parev


6 sheets of filo pastry
200g unsalted butter/ margarine
100g soft brown sugar
3 cooking apples – peeled and roughly chopped
30g breadcrumbs
150g chopped dates – fresh or dried
2 teaspoons cinnamon

For the Glaze
150g icing sugar
2 tablespoons - fresh lemon juice
2 tablespoons chopped pistachio nuts
3 tablespoons poppy seeds
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