Gluten-free poppy-cherry strudel
A perfect juicy cookie that combines all your favorite flavors.
Ingredients
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- 130 ml of milk
- 10 g of yeast
- 25 g granulated sugar
- 150 g Bakery mix Liana
- 40 g softened butter
Filling
- 180 g Ground poppy Liana
- 150 g granulated sugar
- 1 KL Liana lemon glaze
- 1 KL rum aroma/rum
- 100 ml hot milk
- 2 handfuls of pitted cherries
Next we need
- beaten egg
- Liana rice flour
- Decorative powdered sugar Liana
- We prepare yeast from yeast, sugar and warm milk, which we leave to rise for at least 10 minutes. Mix the remaining sugar in the remaining milk.
- Bakery mix, already lukewarm sweetened milk, prepared yeast and softened butter. Mix with a mixer with kneading paddles, cover and leave to rise for 30 minutes.
- In the meantime, prepare the filling by mixing poppy seeds, sugar, lemon glaze, rum aroma, milk and sour cherries.
- Roll out the leavened dough on a work surface sprinkled with rice flour. Place the filling and roll up. Transfer to a tray lined with baking paper, brush with beaten egg and prick with a fork. Bake at 200°C for 20 minutes.
- Before serving, sprinkle with gluten-free decorative powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 130 ml of milk
- 10 g of yeast
- 25 g granulated sugar
- 150 g Bakery mix Liana
- 40 g softened butter
Filling
- 180 g Ground poppy Liana
- 150 g granulated sugar
- 1 KL Liana lemon glaze
- 1 KL rum aroma/rum
- 100 ml hot milk
- 2 handfuls of pitted cherries
Next we need
- beaten egg
- Liana rice flour
- Decorative powdered sugar Liana
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