Walnut Strudel
Walnut strudel is a classic Hungarian dessert that has been a part of festive and everyday tables for many years. The history of strudel dates back to the time of the Austro-Hungarian Monarchy, when Austrian and Hungarian confectionery traditions merged. Imagine the aroma of freshly baked walnut strudel filling the kitchen, while the crispy pastry and the sweet-cinnamon walnut filling create a perfect balance in every bite. The secret to the perfect strudel is proper layering and golden-brown baking time. Breadcrumbs help absorb moisture, so the strudel doesn't get soggy during baking. Try this version sprinkled with powdered sugar, or serve it with a little honey for an even richer taste experience!
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, warm the milk. Add the ground walnuts, sugar, vanilla sugar, and cinnamon. Stir well to combine, then let it cool completely.
2
Lay out the strudel dough sheets on a clean kitchen towel. Brush each sheet with melted butter. Layer 2-3 sheets on top of each other for better support.
3
Sprinkle a thin layer of breadcrumbs over the center of the strudel dough sheets. Evenly spread the walnut filling on top.
4
Using the kitchen towel, carefully roll up the strudel. Place it on a baking sheet lined with parchment paper.
5
Brush the top of the strudel with beaten egg to achieve a beautiful golden-brown color during baking.
6
Preheat the oven to 350°F (180°C) and bake for 30-35 minutes, or until the strudel is golden brown and crispy.
7
Allow to cool slightly, then dust with powdered sugar (optional), slice, and serve.
