Start by melting 50 g of butter in a pan. Add 250 g of ground poppy seeds and toast them in the butter for a few minutes, stirring frequently. In a separate blender or food processor, crush 120 g of ladyfingers. You can crush them finely, but leaving some small chunks adds a nice texture. Add the crushed ladyfingers to the toasted poppy seeds.

Pour 200 ml of milk into the poppy seed mixture and stir. Continue cooking until the mixture thickens and the milk is fully absorbed. Then, add the 300 g of thawed sour cherries and stir everything together. Let the mixture simmer for a few minutes, then set it aside to cool slightly.

Roll out the puff pastry on a floured surface. Spread the poppy seed and cherry mixture along one edge of the pastry in a thick layer, making sure to leave space around the edges. Carefully roll the pastry from the filled edge into the shape of a strudel, folding the ends inward to seal the filling inside.

Transfer the strudel to a lined baking sheet. Brush the top with a beaten egg to give it a golden, shiny finish. Bake in a preheated oven at 180°C for 20–30 minutes, or until the pastry turns golden and crispy.

Allow the strudel to cool before dusting it generously with powdered sugar. Slice and serve. The contrast between the flaky pastry, tangy cherries, and rich poppy seed filling is pure perfection.