2 cakes yeast
1 c. lukewarm water
2 tbsp. sugar
4 c. flour
1 tsp. salt
1/2 lb. butter
2 egg yolks
2 egg whites, beaten fluffy

Dissolve yeast in water. Add sugar and let stand. Mix flour and butter using pastry cutter (make same as a pie crust). Drop 2 egg yolks in center of mixture. Add yeast mixture. Mix dough until it leaves the sides of the bowl. Turn onto lightly floured board. Divide into 4 parts. Let rest while preparing filling (about 20 minutes). Then roll each part into 15 inch squares or oblong pieces. Spread with filling. Roll up and secure edges. Place on greased cookie sheet. Spread beaten egg whites on each strudel top and sides. Let stand 20 minutes. Bake 425 degrees, 30 minutes. Cool and spread with powdered sugar and milk glaze.

FILLING:

2 c. ground poppy seed
1/2 c. butter
1 c. milk
1 c. sugar
1 c. honey
1/2 tsp. salt
1 whole egg

Combine all ingredients and bring to a boil stirring constantly. Use LOW HEAT so as not to scorch. Let cool.