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Honey Strudel served
Crunchy pastry layers filled with honey and walnuts

Crispy Honey and Walnut Strudel

Author: Flavelo
Recipes Cakes and Desserts
Honey strudel recalls flavours of baklava but fits the Hungarian strudel tradition. Here honey sweetens and caramelises between layers, binding walnuts and crisp pastry. Simpler than filled strudels, more of a 'nibble', excellent with wine.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking sheet
  • Pastry brush
  • Damp tea towel

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Line tray with parchment.

Tip: Leaking honey burns; parchment saves scrubbing.
2 ✓

Lay first sheet (on damp cloth), brush with melted butter. Sprinkle thinly with crumbs and ground walnuts. Drizzle thin stream of honey.

Tip: Don't soak with honey! Thin strips spread with heat.
3 ✓

Place next sheet on top, repeat layering (butter, crumbs, walnuts, honey) until sheets used up. 3-4 sheets per roll.

Tip: Laminating gives the crispy structure.
4 ✓

Roll tightly. Place on tray, brush top generously with butter.

Tip: Outer butter essential for colour and preventing papery dryness.
5 ✓

Bake 25-30 mins until golden brown. Let cool slightly before slicing.

Tip: Hot honey burns; let it set.

Recipe FAQ

Honey too hard after baking.
Honey caramelises (turns to candy) if baked too long. Pastry protects it, but watch the time.

Ingredients

  • 1 packet Strudel pastry sheets (6-8 sheets)
  • 150 g Honey (runny)
  • 200 g Ground walnuts
  • 50 g Breadcrumbs (toasted golden)
  • 100 g Butter (melted)