John Myers
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Juicy Filled Nut Strudel
The perfect juicy filled nut strudel recipe with a picture and simple step-by-step instructions.
The dough
- 450 g Flour
- 1 pack Dry yeast
- 250 ml Milk, warm
- 100 g Granulated sugar
- 1 piece Egg
- 80 g Melted butter
The filling
- 300 g Crushed nut’s
- 100 g Icing sugar
- 200 ml Milk
- 2 tbsp Food starch
- 1 tbsp Flour
- 1 Knife point Cinnamon
dough
- Preheat the oven to 16 degrees. For the dough, pour the flour into a large bowl, slowly mix in the remaining ingredients with the whisk and finally, briefly but thoroughly mill everything through with your dusted hands. Cover with a tea towel in a warm place and let rise for about 1 hour.
filling
- For the filling, heat the milk in a small saucepan, slowly stir in the nuts (I mixed walnuts and hazelnuts together) – at the very end, sift in the starch and, depending on the consistency, also the flour (it should not be too runny – in like cheese spread / Liptauer). Set aside and let cool down briefly.
- Roll out the dough on a floured board to a halfway rectangular dough (should be about the size of the baking sheet and about 1-2 cm thick). Smooth the filling lengthways over 2/3 of the dough and start rolling in with the side coated with the filling (so that later no filling seeps out of the strudel).
- Fold / press shut at both ends and bake lightly brown on a baking sheet lined with baking paper on the middle rack for about 40 minutes over gentle heat (150 degrees fan-assisted). If you want, you can coat the strudel with 1 egg yolk before baking – I prefer it to be “matt” and crispy. Take out of the oven and let it cool down (if you can control yourself; I couldn’t ;-)).
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