Strudel with nuts

Name: Strudel with nuts
Total time: 1 h 40 min
Yield: 3
Cuisine: European
Ingredients: Puff yeast dough - 300 g; Wheat flour for baking - 45 g; Walnuts - 60 g; Breadcrumbs - 22.5 g; Chicken egg - 60 g; Apples - 250 g; Ground cinnamon - 1.5 g; Sugar - 100 g

Cookinero 31 Mar 2025

7080

It is best to choose green, slightly sour apples for strudel with nuts, then the dessert will not be too sweet. But the main secret is in the dough - it should be very thin and elastic. It is difficult to achieve such a result the first time, so in the recipe for strudel with nuts, puff pastry will be used to make a tasty treat much easier. You can take any nuts, but walnuts are most often chosen.

How to cook Strudel with nuts

Step 1

Prepare the apple mixture. Peel and cut the apples into small pieces, place in a deep bowl, add half the sugar, 1 tbsp flour and cinnamon. Mix thoroughly and let the mixture sit for 20 minutes.

Step 2

Prepare the nuts. Chop the nuts with a knife or blender into small pieces so that they still differ slightly in size. Add the breadcrumbs, remaining sugar and mix thoroughly.

Step 3

Roll up the strudel. Sprinkle the work surface with the rest of the flour and roll out the dough on it into a rectangle. Step back 5 cm from one edge and spread the nut mixture across the sheet, and then spread the apple mixture on top of it. Cover the filling with dough from the edge closest to where you stepped back, and then roll up tightly.

Step 4

Prepare the strudel. Beat the egg. Place the strudel on a baking sheet covered with parchment paper, brush with egg. Place the strudel in an oven preheated to 180 degrees and bake for 30-40 minutes until golden brown.

Strudel with nuts - FAQ About Ingredients, Baking Time and Storage

Can I use store-bought puff pastry instead of homemade dough for this strudel?

Yes, store-bought puff pastry works well as a time-saving substitute. Just ensure it's thawed properly before rolling.

What nut alternatives can I use if I'm allergic to nuts?

Seeds like sunflower or pumpkin seeds make a great nut-free substitute. Toasted coconut flakes also add a nice texture.

How should I store leftover strudel, and how long will it stay fresh?

Store cooled strudel in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat lightly before serving.

Can I make this strudel vegan?

Yes! Use plant-based butter for the dough and replace the egg wash with almond milk or maple syrup brushed on top before baking.

Why did my strudel dough tear when rolling?

This usually means the dough is too dry. Next time, let it rest longer at room temperature or lightly dampen your hands to smooth cracks.

What's the best way to serve strudel?

Strudel is delicious warm with vanilla ice cream or whipped cream. For breakfast, try it with Greek yogurt and a drizzle of honey.

Can I freeze the unbaked strudel for later?

Absolutely! Wrap tightly in plastic and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to cooking time.

How can I prevent the filling from making the dough soggy?

Sprinkle a thin layer of ground nuts or breadcrumbs over the dough before adding the apple mixture to create a moisture barrier.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Beef shurpa

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero

Cheese, Fruit, Camembert,

Total Reviews:

Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily

Cookinero

Pickling zucchini for the winter in jars

Cottage cheese casserole

Milk glaze

Cheese in mayonnaise batter

Lazy cabbage rolls in sour cream sauce

Pea soup with ham