Walnut Strudel

5 from 1 vote

This Walnut Strudel has rich walnut filling and soft, airy dough baked until golden brown on top! A classic dessert, full of flavor, made with staple pantry ingredients.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: Serbian

Servings: strudels

Calories: 3259kcal

Author: Nataša

Equipment

baking pan
measuring cups and spoons
Mixing bowl
A spatula
aluminum foil
Parchment paper
blender or food processor

Ingredients

For the dough

1 ⅓ cup warm whole milk
1 teaspoon granulated sugar
4 teaspoon active dry yeast
4 cups all-purpose flour (Bob's Red Mill)
1 teaspoon salt
¼ cup canola oil (plus more for brushing the rolled dough)
2 eggs

For the walnut filling

1 lb grounded walnuts
1 cup granulated sugar
3 tablespoon hot milk

For brushing the strudel

1 egg

Garnish

Powdered sugar

Instructions

Start with gathering and measuring all ingredients.
Proof the yeast: Heat the milk in a microwave or stove. Add yeast, one teaspoon of granulated sugar, and little flour to a bowl with warm milk. Mix gently to combine and cover with a plate (upside down) and set aside for 5-10 minutes to proof.
Make the dough: Add flour, salt, oil, and beaten eggs to a large bowl. Then, add the yeast mixture and mix the dough with a spatula. Once the dough becomes more incorporated, work the dough with your hands. Transfer the dough to a clean working surface (with a little bit of flour sprinkled on top) and continue to work the dough for a couple of minutes. Divide the dough into two equal parts. Set aside and cover with a dry cloth.
Make the walnut filling: Blend the walnuts in a blender or food processor. Make sure to pulse the blender and not let it blend for too long because walnuts will form a paste due to the oil in them. Add blended walnuts, granulated sugar, and three tablespoons of hot milk to a medium size bowl. Mix with a spatula until incorporated.
Assemble: Roll the dough into a rectangle (9x13 inches). Brush the dough with oil and spread half of the walnut mixture, leaving little space from the edges. Roll the dough lengthwise until you make a strudel. Transfer the strudel onto a parchment-lined baking pan. Repeat the process with the second strudel and brush them with the beaten egg. Set aside to rest until you preheat the oven.
Bake: Preheat the oven to 400 Fahrenheit. Put the strudels into the oven and bake for 20 minutes. Then put aluminum foil loosely on top of the strudels. Bake for another 15 minutes, and then remove the foil. Bake for another 5 minutes. The total baking time is 40 minutes.
Finishing touches: Remove from the oven and leave to rest for at least one and a half hours. Dust the powdered sugar on top and slice it into pieces. Serve and enjoy!

Notes

Make sure to proof yeast before mixing it with other ingredients.
Use a smaller baking pan I used 9x13 inches (23x33 cm) baking pan.
Let the strudel rest and cool down before cutting it into pieces.

Nutrition