Truth matters. Community matters. Your support makes both possible. LAist is one of the few places where news remains independent and free from political and corporate influence. Stand up for truth and for LAist. Make your year-end tax-deductible gift now.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
In Defense Of Canter's Poppy Seed Strudel
(Photo via Akiko I./Yelp)
It's amazing to think that babies feed off nothing but milk for the first few months of their lives, all while growing skin and bones and veins and hair and an entire body at a rapid rate. That milk truly is them. If you are what you eat, then, for infants, it is true in a very singular way.
All this is amazing to think until I realized that the poppy seed strudel at Canter's makes up a significant portion of my own physical make-up. I've been going to Canter's since before the age when I began producing declarative memories. And at some point in there (most likely thanks to my mother) I had the poppy seed strudel for the first time.
Poppy seed filling isn't commonly found in pastries around Los Angeles, don't ask me why. The filling is typical, however, with Central and Eastern European desserts (my own family being of Eastern European ancestry).
Poppy seed filling can be rendered overly-sweet at the hands of certain bakers. In other variations, raisins or various nuts are added to the mix. At Canter's, the poppy seed strudel's filling is grainy, sweet, and has just the right cut of that dark, nutty poppy flavor. Moreover, while some strudels are made with a soft, spongy dough, Canter's uses a flakey, thin phyllo dough.
The strudel is prepared in a long, almost log-like form, so prices depend on what size cut you order. I usually hold my index finger and thumb about two-inches apart when I tell my server "about this much," and it runs me about $5. For maximum impact, pair a slice of the dessert with a cup of coffee and take your time people-watching in Canter's main dining room—it's one of the best places in the city to do so.
Canter's is open 24-hours a day, 365 days a year, and is located at 419 N Fairfax Avenue in Los Angeles. (323) 651-2030.
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive before year-end will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive before year-end will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
