Walnut Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack dry yeast
- 400 g flour
- 80 g mararine
- 80 g suar
- 2 egg yolks
- 2 dl milk, boiled
- Salt and a little grated lemon zest
For the filling:
- 400 g walnuts, round
- 300 g suar
- 100 g raisins
- 2 dl milk
- 1 point vanilla sugar
- 1 pinch (s) cinnamon
- 1 small Bottle / s rum aroma
- some lemon peel, grated
- Butter for the mold and for brushing
- Egg white for brushing
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the yeast with a little sugar, flour and warm water in a small bowl and let rise in a warm place. Mix the flour, melted margarine, sugar, egg yolk, a little salt and the grated lemon zest in a mixing bowl, add the risen yeast mixture and the still warm milk and knead everything into a soft dough by hand or with a mixer. Just add enough milk so that the dough doesn`t stick too much to the bowl. Cover the dough with a kitchen towel and let rise again in a warm place for about 45 minutes.
- Thoroughly mix the ground walnuts with sugar, raisins, the grated lemon peel, cinnamon, vanilla sugar, rum flavor and boiling milk and set aside to cool.
- Preheat the oven to 250ºC. Knead the risen dough again, it should have doubled in volume. Dust the work surface with a little flour. Divide the dough into two equal pieces on the work surface. One after the other, roll out the dough halves into a thin dough, distribute half of the filling evenly on top of each other, roll up the dough and carefully place side by side in the greased dish.
- Brush both rolls with a little butter or, if you like, with beaten egg white and let stand for another 15 minutes.
- Then bake at 220ºC top and bottom heat on the middle rack for 50 minutes.
- Sprinkle the finished strudel with powdered sugar, leave to cool for about 30 minutes, then cut into slices and serve lukewarm.
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