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Walnut strudel served
Crispy strudel with fragrant walnut filling

Hungarian walnut strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is all about the thinness of the dough. Although we use ready-made pastry here, the technique is the same: the fat (butter/oil) spread between layers separates the sheets during baking, making them flaky and crisp instead of baking into a solid block. In the filling, the walnut and sugar caramelise, while the 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

  • Tea towel (damp): To prevent dough drying out.
  • Pastry brush: For buttering.
  • Baking tray: For baking.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Boil the milk with the sugars and cinnamon, then scald the ground walnuts with it. Mix well and let cool.

Tip: Scalding softens the walnuts and makes the filling creamy so it won't crumble when cutting.
2 ✓

Preheat the oven to 180°C (160°C Fan). Spread a strudel sheet on a damp tea towel, brush with melted butter, place another on top, brush, then a third one.

Tip: Under the damp cloth the dough won't dry out (which leads to breaking). The butter between layers is the key to 'flakiness'.
3 ✓

Sprinkle the bottom third of the top sheet with breadcrumbs, then pile half the walnut filling on in a strip.

Tip: The crumbs act as an insulating layer between wet filling and pastry.
4 ✓

Using the tea towel, roll it up tightly (but not too tightly), tucking in the ends.

Tip: Folding the pastry encloses the filling.
5 ✓

Repeat the process with remaining sheets and filling.

Tip: This gives you two rolls of strudel.
6 ✓

Place on a baking tray, glaze with beaten egg, and prick the top with a fork.

Tip: Pricking allows steam to escape so the pastry doesn't burst.
7 ✓

Bake for 30-35 minutes until golden brown.

Tip: Slice only when lukewarm, otherwise it will squash.

Recipe FAQ

The side of the strudel split.
You rolled it too tightly. The filling expands during baking (due to steam), if there is no room, it bursts the pastry.
Bottom is soggy.
Not enough breadcrumbs, or filling was too wet. The crumbs' job is to absorb moisture.

Ingredients

  • 1 pack Strudel pastry sheets or Filo pastry (approx. 6-8 sheets)
  • 200 g Ground walnuts
  • 80 g Caster sugar
  • 50 g Breadcrumbs
  • 100 ml Milk
  • 1 tsp Ground cinnamon
  • 1 sachet Vanilla sugar
  • 80 g Butter (melted, for brushing)
  • 1 pc Egg (for glazing)
  • 20 g Icing sugar (for dusting)