Great taste but mechanical issues
Dough too thin and split
I had a very good experience with this recipe with a few small exceptions. I think it might be too much to put 1 cup of water into the poppyseed filling. It was soupy so I cooked it down into more of a paste texture. Next time I try this, I will use only 1/2 cup, but maybe even 1/4 cup of water.
The other issue I had was the strudel breaking open on the sides, causing some of the poppy mixture to spill out. I'd suggest 12x18 ONLY IF you can keep the dough about 1/8 to 1/4 inch thick. I think 10x15 might work, but I'll try that on the next go-round.
And finally, this should be rolled while working on a pastry cloth to help you roll it. It was pretty tricky to roll because the dough, when assembled, was soft/fragile and hard to transfer onto the baking sheet.
Other than these few mechanical things, it tasted delicious and was exactly what I was hoping for.