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Nutella strudel served sliced
Warm, golden-brown strudel filled with rich hazelnut chocolate cream.

Crispy Nutella strudel

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Instead of the art of stretching strudel dough, the emphasis here is on the clever use of shop-bought filo pastry. The secret lies in the butter and breadcrumbs between the sheets, which prevent the dough from sticking together into a single block, ensuring layers are crisp and flaky. The meeting of hot hazelnut cream and crunchy pastry will make you forget any diet.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Pastry brush
  • Damp tea towel

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Toast the breadcrumbs in a frying pan with a little butter until golden brown.

Tip: Toasted crumbs add extra flavour and help absorb steam, so the pastry doesn't get soggy from the inside.
2 ✓

Lay a damp tea towel on the table. Place the first pastry sheet on it, brush thinly with melted butter, and sprinkle with a few crumbs.

Tip: The fat (butter) separates the layers, which makes the pastry flaky after baking.
3 ✓

Place another 2-3 sheets on top, brushing each with butter and sprinkling with crumbs. Only butter the final sheet.

Tip: 3-4 sheets provide the correct thickness for one strudel log.
4 ✓

Warm the hazelnut cream slightly (in the microwave or warm water) to make it runnier, then drizzle in a strip along one edge of the pastry.

Tip: Do not spread it over the entire pastry or it will flow out. Keep it in a strip.
5 ✓

Fold in the two sides (the ends), then roll up tightly with the help of the tea towel.

Tip: The folded ends seal in the filling.
6 ✓

Place on a baking tray lined with baking parchment, brush the top with beaten egg, and bake for 30-35 minutes until golden brown.

Tip: The egg wash gives the strudel its characteristic shiny, reddish-golden colour.
7 ✓

Allow to cool to lukewarm before slicing, otherwise the hot cream will run out.

Tip: Serve dusted with icing sugar.

Recipe FAQ

The filling leaked out. What did I do wrong?
You put in too much filling or didn't fold the ends back in. Hazelnut cream becomes very liquid under heat!
The pastry became dry and brittle.
Filo pastry dries out very quickly in the air. Always cover the waiting sheets with a damp cloth while you work.

Ingredients

  • 1 pack Filo pastry sheets (approx. 8-10 sheets)
  • 200 g Hazelnut spread (e.g. Nutella)
  • 50 g Breadcrumbs
  • 80 g Melted butter
  • 1 pc Egg (for brushing)
  • 1 tbsp Icing sugar (for dusting)