Introducing a dessert that looks modest on the outside but hides a secret swirl of magic inside – Štrudla sa Makom | Serbian Poppy Seed Strudel Recipe. Štrudla sa Makom is a traditional Serbian poppy seed strudel made with soft, yeasted dough and a rich, sweet poppy seed filling. Rolled into its signature swirl and baked until golden, this classic Serbian dessert is often enjoyed during holidays, family gatherings or simply alongside a cup of coffee.
Soft, sweet and packed with poppy seeds, this homemade Štrudla sa Makom recipe is easier to make than it looks and brings the familiar flavours of a traditional Balkan kitchen straight to your home. Whether you grew up with Štrudla sa Makom or are discovering it for the first time, this recipe will show you how to create a loaf that tastes just like the ones from a Balkan kitchen.
About this recipe
Štrudla sa Makom has always been one of my favourite Serbian bakes. While poppy seeds aren’t everyone’s cup of tea, I’ve loved them for as long as I can remember. Growing up, my mum made this strudel throughout the year, and I was usually the one reaching for another slice.
Even now, whenever I visit my mum, she often makes Štrudla sa Makom for me. Not long ago, my daughter and I visited her and, once again, this familiar dessert was waiting for us. It’s one of those recipes that has followed our family from Serbia to New Zealand and Australia, carrying plenty of memories along with it.
I once found Štrudla sa Makom intimidating to make, but after making it myself, I realised it’s much easier than it looks. I hope you enjoy it as much as I do.
Making Štrudla sa Makom (Poppy Seed Strudel)
Don’t let the beautiful poppy seed swirl fool you, making Štrudla sa Makom is easier than it seems. It starts with a soft, yeasted dough that you’ll let rise until it’s fluffy and easy to roll. Once the dough is ready, you spread it out into a thin oval or rectangle shape and coat it with a rich, sweet poppy seed filling—made from ground poppy seeds, sugar and milk.
The fun part is rolling it all up into a tight swirl, tucking in the ends to keep that delicious filling inside. After a second rise, it bakes into a golden loaf with that signature poppy seed spiral inside. The smell alone will make you want to cut into it right away – I know I do! If you can wait just a few minutes, you’ll be rewarded with a perfect slice—soft, sweet, and full of nostalgia.
Tips & Tricks for the Perfect Štrudla sa Makom
Baking Štrudla sa Makom is all about balance — soft, pillowy dough wrapped around a rich poppy seed filling. While the recipe itself is simple, a few little techniques can make the difference between a good strudel and a truly unforgettable one. Below are some tried-and-true tips to help your strudel come out golden, tender, and full of flavor every time.
Tips for Success
Start with fresh poppy seeds – Always grind them before use, as this releases their rich, nutty flavour and gives the filling a smoother texture.
Let the dough rise fully – A well-risen dough means your strudel will be soft and airy rather than heavy.
Spread the filling evenly – Go edge-to-edge (leaving at least a 1 cm border), so each slice has that perfect swirl.
Seal and brush – Tuck the seams and ends to keep the filling inside, and brush with egg wash for a golden, glossy crust.
Cool before slicing – Waiting is the hardest part, but this keeps the layers neat and prevents crumbling.
Common Mistakes to Avoid
Using stale poppy seeds – They can taste bitter and ruin the flavor.
Overfilling – Too much filling can make the strudel burst open. Split your filling into three equal parts.
Skipping the rise or underbaking – Both lead to dense, doughy results. Bake until the top is deep golden.
Cutting while hot – Tempting, but it’ll fall apart. Let it set at least 20 minutes before serving.
Frequently Asked Questions About Štrudla sa Makom
What is Štrudla sa Makom?
Štrudla sa Makom is a traditional Serbian poppy seed strudel made with soft, yeasted dough rolled around a sweet poppy seed filling. It is a popular dessert throughout Serbia and the Balkans and is often enjoyed during holidays, family gatherings or simply with a cup of coffee.
Do poppy seeds need to be ground for Štrudla sa Makom?
Yes, grinding the poppy seeds is recommended. Ground poppy seeds release more of their nutty flavour and create a softer, smoother filling that is easier to spread over the dough.
How do you stop poppy seed strudel from splitting?
Avoid overfilling or rolling the dough too tightly, as the strudel needs some room to expand while baking. Leaving a small border around the filling and placing the strudel seam-side down can also help prevent it from splitting.
How should Štrudla sa Makom be stored?
Store Štrudla sa Makom in an airtight container at room temperature for up to 2–3 days. For longer storage, keep it refrigerated and allow it to come to room temperature before serving for a softer texture.
Can you freeze Štrudla sa Makom?
Yes. Once completely cooled, wrap the strudel tightly and place it in a freezer-safe container or bag. It can be frozen for up to 2–3 months. Thaw at room temperature before serving and dust with icing sugar if desired.
More Traditional Serbian Dessert Recipes
If you enjoyed this Štrudla sa Makom recipe, try some of my other traditional Serbian desserts:
Coconut Crescents / Kokos Kiflice
Žarbo kocke / Walnut & Jam Squares
Serbian Pumpkin Pie / Pita Bundevara
And there you have it — a golden, soft, and perfectly swirled Štrudla sa Makom just like the ones that filled Serbian bakeries (and my childhood home) with the smell of sweet poppy seeds. I hope this recipe brings the same comfort and joy to your table as it has to mine.
If you give it a try, I’d love to see your creations! Snap a photo and tag me on Instagram @bitemykitchen___ or drop a comment below to let me know how it turned out. You can also find me over on TikTok. Sharing these recipes keeps the tradition alive — one slice at a time.
Štrudla sa Makom | Serbian Poppy Seed Strudel Recipe
Ingredients
Directions
Activate the yeast
Warm the milk slightly (lukewarm, not hot). Stir in the sugar and dry yeast. Let it sit for 5–10 minutes until foamy.
Make the dough
In a large bowl, combine the flour and salt. Add the sugar and mix. Make a well in the middle and add the yeast mixture, egg yolks and softened butter. Knead into a smooth, elastic dough. If the dough is sticky, sprinkle with a little extra flour as you knead. You will need to continue shaping the dough on a floured surface once it starts coming together. Shape the dough into a ball and place it back into the bowl.
Brush the dough with some olive oil to prevent it from drying. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until doubled in size.Prepare the poppy seed filling
While you wait for the dough to rise, prepare the filling. In a saucepan, heat the milk until it is almost boiling. Stir in the ground poppy seeds and sugar. Cook gently for a few minutes until the mixture thickens slightly. Let it cool.
Roll out the dough
Once the dough has risen, punch it down and divide into three equal portions (for three strudels). On a floured surface, roll out one piece into a rectangle or oval shape (this does not have to be perfect).
Fill and shape the strudel
Spread a third of the poppy seed filling evenly over the rolled dough, leaving about 1–2 cm clear around the edges. Fold the shorter edges of the dough inwards by about 1–2 cm to tuck in the filling and seal the ends. This helps keep the poppy seed mixture from leaking out during baking. Then, starting from the long side, roll the dough up tightly into a log. Repeat with the remaining two portions of dough and filling to make three strudels.
Second rise
Place the strudels seam-side down in a greased baking tray or on a parchment-lined baking sheet. Cover lightly and let them rise again for about 20–30 minutes.
Bake
Preheat the oven to 180°C. Brush the strudels with beaten egg yolks and bake for 30–40 minutes, or until the crust is golden brown and the strudels are cooked through. Check them during baking, as oven temperatures and baking times may vary.
Cool and serve
Let the strudels cool slightly before slicing. Dust with powdered sugar if desired, and enjoy with coffee or tea. I prefer my strudels without powdered sugar, and with a cup of traditional Serbian coffee.
Recipe notes
The poppy seed mixture should be spreadable but not runny. If it looks too dry, add a splash more milk; if too wet, simmer a bit longer.
Always fold in the short edges before rolling. This keeps the filling neatly inside and gives the strudel a clean look after baking.
Štrudla tastes best slightly warm or at room temperature.
Wrap tightly in foil or plastic wrap. It stays soft for 2–3 days at room temperature, or can be frozen for up to 2 months.
Some bakers like to add raisins or finely chopped walnuts to the filling for extra flavor.
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