Poppy Seed and Pecan Strudel
Ingredients
- 3 cups pecans (about 10 oz.)
- 1 cup whole milk
- 3/4 cup poppy seeds
- 10 Tbsp. unsalted butter, divided
- 3/4 cup (packed) light brown sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- 6 (17x12") sheets fresh phyllo pastry or frozen, thawed
- 1 large egg, beaten to blend
- Powdered sugar (for serving)
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