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Expert Tips and Tricks for Success
- Use fresh yeast: To ensure you will successfully proof the yeast, I recommend using fresh yeast. To keep the yeast from going bad, store it in the fridge after use as soon as you open the package.
- Use fresh walnuts: Walnuts are the star of this strudel. Use fresh walnuts to have the best flavor.
- Place the strudel with the wrapped dough on the bottom side: Always place the strudel with the end of the rolled dough on the bottom when placing it onto the baking pan. Otherwise, the strudel might roll open once it starts rising in the oven.
- Let the strudel rest before cutting it into pieces: To avoid the strudel falling apart when you start slicing it into pieces, let the strudel rest for at least an hour and a half before cutting. I recommend using a bread knife for cutting the strudel.
Substitutions and Variations
- Make a different filling: You can make the filling with poppy seeds. Make sure to use fresh poppy seeds, and ground them well. You can also use pecans. Follow the exact instructions for walnuts.
- Use less sugar: I used one cup of granulated sugar. If you want to cut down on sugar, I suggest using ¾ cup of granulated sugar.
- Use a combination of white and brown sugar: If you want to add a more decadent and deeper flavor, use ¾ cup of white granulated sugar and ¼ cup of brown sugar.
How to Serve
Serve it as a dessert, or if you want to indulge, you can serve it as a sweet breakfast with a glass of milk or tea.
You can also serve it with a scoop of vanilla ice cream.
