• 23 g brewer's yeast 
  • 180 g egg yolks 
  • 80 g icing sugar 
  • 10 g Delipaste Vanilla Super 
  • 380 g manitoba flour 
  • 190 g lukewarm milk 
  • 110 g melted butter 


  • 250 g poppy seeds 
  • 25 g crushed walnuts 
  • 50 g Amarena Fabbri 
  • 20 g melted butter 
  • 25 g amaretto liqueur 
  • 5 eggs (separate egg whites and yolks) 
  • 100 g sugar 
  • Top Amarena Fabbri to taste


Beat the egg yolks with the sugar until creamy. Stir in the flour, baking powder, warm milk, Delipaste Vanilla Super and melted butter. Knead until it forms a smooth dough. Leave to rest for 1 hour.  


Blanch the poppy seeds in boiling water. Drain and leave to cool. Blend the poppy seeds and add the walnuts, Amarena Fabbri and melted butter, then leave to cool. Add the amaretto liqueur. Whip the egg yolks with the sugar, then whip the egg whites until stiff and then mix everything together.  


Roll out the dough, spread the filling over it and roll it up like a strudel. Cover with cling film and leave to rest for 30 minutes. Then bake in the oven at 180° for 45 minutes. When cooked, leave to cool and garnish with Top Amarena Fabbri.  

Altre ricette divise per