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Walnut strudel served
Crispy strudel with fragrant walnut filling

Traditional Walnut Strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is about thin layers. Whether using phyllo or handmade dough, the fat between layers separates them during baking, creating a flaky, crispy texture. Inside, walnuts and sugar caramelize while breadcrumbs protect the pastry from getting soggy.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Damp Kitchen Towel: To keep dough pliable.
  • Pastry Brush: For buttering.
  • Baking Sheet: For baking.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Boil milk with sugars and cinnamon, then pour over ground walnuts. Mix and cool.

Tip: Scalding softens nuts and makes a creamy filling that holds together.
2 ✓

Preheat oven to 350°F (180°C). Lay a phyllo sheet on a damp towel, brush with butter, layer another, brush, and a third.

Tip: Butter between layers creates the flakiness.
3 ✓

Sprinkle breadcrumbs on the bottom third, then spread half the nut filling over it.

Tip: Crumbs act as a barrier for moisture.
4 ✓

Roll up using the towel to help, tucking ends in.

Tip: Folding seals the filling.
5 ✓

Repeat for second log.

Tip: Makes two rolls.
6 ✓

Place on tray, brush with egg wash, prick with fork.

Tip: Venting steam prevents cracks.
7 ✓

Bake 30-35 mins until golden brown.

Tip: Slice only when lukewarm to prevent squashing.

Recipe FAQ

Side cracked.
Rolled too tight. Filling expands with steam; give it room.
Bottom is soggy.
Not enough breadcrumbs or filling was too wet. Crumbs absorb moisture.

Ingredients

  • 1 pack Phyllo Dough or Strudel Leaves (approx 6-8 sheets)
  • 2 cups Ground Walnuts
  • 1/3 cup Granulated Sugar
  • 1/2 cup Breadcrumbs
  • 1/2 cup Milk
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 6 tbsp Butter (melted)
  • 1 large Egg (for egg wash)
  • 2 tbsp Powdered Sugar (dusting)