nuts
baked
everyday
dessert
crispy
Hungarian
all seasons
Hot
Walnut Strudel
Difficulty
medium
Time
1h 10m
Price Category
average
Calories
High
Walnut strudel is a true classic, a beloved favorite in Hungarian and Central European cuisine. This crispy pastry, filled with a rich walnut mixture, is a perfect choice for dessert or alongside an afternoon coffee. While it requires a bit of attention to detail, the delicious result is well worth the effort. Prepare this mouth-watering walnut strudel and bring the authentic taste of grandma's kitchen into your home!
ingredients
Steps
Prepare the Filling
Preheat your oven to 180°C (160°C for fan-assisted ovens). In a bowl, combine the ground walnuts, granulated sugar, vanilla sugar, grated lemon zest, and raisins (if using). In a small saucepan, bring the milk to a boil, then pour it over the walnut mixture. Mix thoroughly and let it sit for a few minutes to allow the walnuts to absorb the liquid.
Prepare the Filo Sheets
Melt the butter. Lay a clean kitchen towel on your work surface. Place 3 sheets of filo pastry on top of each other, brushing each sheet thinly with melted butter. Sprinkle a little breadcrumbs over the buttered sheets; this helps absorb moisture from the filling and makes the strudel crispier.
Fill and Roll
Divide the walnut filling into four equal portions. Spread the first portion evenly along one long edge of the buttered filo sheets, leaving a small border around the edges. Using the kitchen towel, carefully roll up the strudel. Place the rolled strudel seam-side down on a baking sheet lined with parchment paper. Repeat the process with the remaining filo sheets and filling, making a total of 4 strudels.
Bake and Serve
Brush the tops of all the strudels with the remaining melted butter. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy. Remove from the oven, let cool slightly, then dust with powdered sugar. Slice and serve warm or at room temperature.
Extra Tips
► Work quickly with the filo pastry to prevent it from drying out. Keep unused sheets covered with a damp kitchen towel.
► Don't be shy with the butter! Generous brushing with butter is key to a truly crispy and golden-brown strudel.
► Allow the strudel to cool completely before slicing; this will ensure cleaner cuts and prevent the filling from falling apart.
Nutrition
| Per 100g | Per Serving 125 g | |
|---|---|---|
| Calories | 380 kcal | 475 kcal |
| Protein | 9 g | 11.25 g |
| Fat | 24 g | 30 g |
| Carbohydrate | 35 g | 43.75 g |
| Fiber | 4 g | 5 g |
| Sugar | 22 g | 27.5 g |