Walnut Strudel - The Flavorful Journey

This German nut strudel is my family recipe passed down from my great-grandmother. It’s quite a tradition to make this strudel during the holiday season.

If you want to add more walnut-based desserts to your repertoire, this walnut bundt cake and these walnut cookies are excellent choices.

If you’re in the mood for some fruity sweets, try these two recipes – a refreshing summer raspberry cake or a zesty blackberry lemon bread. Both are sure to satisfy your cravings for something sweet and fruity.

Milk: I used whole milk for this recipe. Milk will help blend the dry ingredients and proof the yeast.
Sugar: I used regular granulated sugar. This strudel will be sweet, so I recommend not adding any more. You can slightly reduce sugar if you prefer a less sweet dessert. Please refer to the substitutions and variations section to read more about this.
Yeast: For this recipe, I used active dry yeast. Red Star is my favorite brand. Feel free to use any brand you prefer and that you are used to using for baking.
Flour: I used Bob’s Red Mill organic all-purpose unbleached white flour. I love how the dough has a nice texture and is soft once baked. You can use the flour you prefer, but it might slightly change the dough texture.
Salt: Just a little salt to balance the flavors.
Oil: I used canola oil for this recipe. I like it because it has a mild flavor and doesn’t affect the overall taste of the strudel.
Eggs: We need two eggs for strudel dough and one more for brushing the strudel before baking.
Walnuts: I used organic walnuts. You can find them in any grocery store.

See recipe card for quantities.

Why You’ll Love this Recipe

Easy to make: With easy steps and detailed instructions, you will make this strudel recipe in no time.
Flavor: A rich taste of sweet walnuts filling and soft and airy dough with a golden brown top will melt in your mouth with the first bite.
Texture: This nut strudel has a crunchy top with soft and airy layers inside mixed with a sweet walnut filling.

What is Walnut Strudel

Walnut strudel, or German nut strudel, comes from Austo-Hungarian Empire. The name in German means “whirlpool” because the strudel consists of layers of dough and rich filling.

German strudel has rich layers of sweet nut filling and airy dough layers.

How to Proof Yeast

With easy steps and staple pantry ingredients, you will have fool-proof healthy yeast ready for baking.

Add active dry yeast, sugar, and a little flour to a bowl with warm milk.
Gently mix with a spoon.
Cover with a plate (upside down) and set aside for 5-10 minutes.
The yeast mixture will be foamy and bubbly.

If you are using instant dry yeast, you don’t need to proof the yeast. Also, to keep the yeast fresh, keep it in the fridge after the first use.

Instructions

Proof the yeast: This is a crucial step every time you use yeast in baking. For detailed instructions and measurements, please refer to the recipe card. Make sure the yeast mixture is foamy and bubbly.
Make the dough: Mix all ingredients in a large bowl and then work the dough with your hands. Transfer to a clean surface and work the dough for a few minutes. Divide into two equal parts and set aside to rest (covered with a dry cloth).
Make the walnut filling: While the dough is resting, mix the blended walnuts, granulated sugar, and hot milk. Mix with a spatula until incorporated.
Assemble: Roll the dough into a rectangle, brush with oil and add half the walnut filling. Spread it equally and roll it into a strudel. Repeat the process for the second strudel.
Bake and finishing touches: Total baking time is 40 minutes. Halfway through the baking, loosely cover strudels with aluminum foil so the top does not burn. Toward the end, remove the foil. The top will be golden brown. Leave to rest, covered with a dry cloth. Before slicing it into pieces, sprinkle the powdered sugar on top.

Walnut strudel dough divided in two pieces.

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